Click for printer-friendly version!
This recipe for Buttermilk Pancakes is is a time-tested, family-approved favorite. The cakes are soft, puffy and rich in flavor. When my nieces come to visit, they request these every morning…
Ingredients for Buttermilk Pancakes:
1 cup flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp vanilla
1/4 tsp salt
1 1/2 tbsp sugar
1 egg
1 1/2 cups buttermilk
2 tbsp butter
Make the batter:
In a bowl, beat the egg and stir in buttermilk. In a second bowl, combine flour, sugar, baking powder, baking soda and salt. Create a well in the center of the dry ingredients. Pour in buttermilk-egg mixture. Stir just until combined and add vanilla. Batter will be lumpy. The less you stir your batter, the fluffier your pancakes will be.
Make the cakes:
Melt butter over medium heat and add melted butter to to batter, stirring gently. Wipe excess butter from skillet or griddle. Adjust heat on the lower side of medium. Pour batter into pan by quarter-cupfuls. For smaller pancakes, use a smaller cup. When bubbles form on top it’s time to flip. This will take about 2-3 minutes. The bubbles will help your pancakes keep their shape during the flip. If bubbles haven’t formed, it is not time to flip.
Make ’em smile:
Keeping your pan hot, but on a lower temperature ensures your cake will cook through and not be raw on the inside. Total cooking time about 4-6 minutes per flapjack. Top with butter and syrup and enjoy. Makes 8-10 pancakes. Recipe doubles well. Leftovers freeze well for a microwave breakfast in minutes!
Search terms: betty #45, buttermilk flap jacks recipe, buttermilk flapjacks recipe, flap jack recipe, flapjack recipe, homemade pancake recipe, country style pancake recipe, best pancake recipe, breakfast recipe, make pancakes without a mix, buttermilk recipes
Link to the Flap Jacked video.
Link to the accompanying Flap Jacked blog post.
yumm i could use some good ol’ flapjacks right now! These look so good! Thanks for sharing!
Thanks for the step by step! Now I know what I always do wrong with pancakes…using too much batter for each one.
Dear Betty
How big do you make your Flaps, are they quiet meaty?!
Sue
Hi Betty,
I would just like to thank Sue for asking that question I have often wondered why my flaps are smaller then my friends?
I would also like to add some sausage to my Flaps so they turn into a nice meaty flap.
Any ideas on what type of meat I should use?
Thanks
Row x
Hi Row
Not sure what Betty thinks? but I thought Salami or Prawns would go quiet nicely with the Flaps.
Suex
Hi Sue, Hi Row!
I’m wondering if you ladies know Holly?
Sue, I’d say my flapjacks are about 5 inches across and 1/2 inch thick. I use about a 1/4 cup full of batter for each flap ;) Not too meaty and not too thin…
Row, I’ve never added sausage or bacon directly to the batter… but I imagine the meat should be well drained of any excess grease so as not to interfere with the moisture content of the batter.
Here in the US people (usually) enjoy flapjacks with the meat on the side rather than in the flapjack.
Many people enjoy adding blueberries or chocolate chips to their flapjacks.
If you’d like to try either of these additions, pour the batter into the skillet as you normally would and add a few berries or chips to the flapjack before flipping.
If I was adding meat to the flapjack, I would add it in this same manner.
Hope this helps!
Cheers,
Betty
Hi Betty!
I live in Mexico, and I add cereal, berries, or nuts to the jacks after the flip. We usually have them with sausages, bacon or ham on a side
Have a good one,
Tony.
Hi Tony Five!
Oh! Cereal? I never thought about that addition! I bet that makes for a crunchy breakfast treat and meal all in one flapjack!
Thanks for visiting my little website all the way from Mexico. Just what’s so wonderful about the internet. Great to meet you, Tony1
Cheers,
Betty
Hi Betty,
I was just wondering if you could teach me to cook fish flaps
thanks
Ellie
Hi Ellie,
The closest recipe I have on my site for a “fish flap” is a fish taco, that is essentially a battered fish. The battered, fried fish is delicious with just a bit of lemon. Simply follow the portion of the recipe for making the fish. Here is the recipe:
http://www.averagebetty.com/?p=164
I did a little Googling for “fish cake recipe” and found a few. None of them that I liked enough to link to. I also searched around for a “crab cake recipe” because you could just substitute the crab for fish. Didn’t really find a recipe that got me excited either.
To me, a great fish cake (or fish flap) would be spicy with either a Chinese/Sichuan vibe or a more American version with a roasted red pepper aioli.
I’d start by poaching your desired fish in a flavorful broth. Allow to cool. Then, flake the fish and combine with an egg, some green onion, garlic and any other seasonings you desire. Form the mixture into patties with either a panko breadcrumb, Italian breadcrumb or flour. I’d allow the formed cakes to rest in the refrigerator to firm them up a bit.
Then, in a hot skillet with about 1/2 inch of oil, fry the fish cakes until golden and crisp on each side. Drain excess oil by setting on paper towels.
For the Sichuan flavor, I’d serve them with fresh lime wedges and a dipping sauce of ginger, garlic, cilantro, soy sauce, sesame oil, rice vinegar, honey and chili oil or paste for some kick.
For the American flavor, I’d serve them with fresh lemon wedges and use the roasted red pepper aioli recipe here:
http://www.averagebetty.com/?p=119
I also have a spicy corn fritter that is delicious with grilled shrimp or fish. Here is the recipe:
http://www.averagebetty.com/?p=177
Hope this helps!
Let me know if I can help…
Cheers,
Betty
Hi Betty!
Do you think this wonderful recipe could work with normal milk instead of buttermilk?
Thanks!
William
Hi William!
Well, you can use normal milk…
BUT the buttermilk imparts such a different yumminess, I wouldn’t want you to miss out! Buttermilk has a somewhat sour flavor that really adds complexity to the taste of the sweet, buttery pancake.
You can “make” buttermilk by mixing 1 tbsp white vinegar or lemon juice per 1 cup milk. I haven’t done this myself, but many people say it works!
Recently, I craved these flapjacks but only had 3/4 cup of buttermilk, so for the rest of the liquid I mixed milk and sour cream… and the flapjacks were delicious.
If hope you try my recipe, and I’d love to know what you think.
Thanks for stopping by!
Betty
I love pancakes, I like to add a little extra oil to the griddle for that nice crispy edge. I really like banana pancakes!
This was a great recipe. I woke up this morning craving for flapjacks and began googling for recipes and I found your site!
The step by step intsructions were great! I followed them exactly except I only had whole milk yet it still turned out delicious!
Thank you!
:)
the pancake recipe did’nt have vanilla inthe list but said to add it later. how much do i use
Holy Cow, Tim!! Thanks for the heads up! Add 1/2 tsp of vanilla to the Flap Jack batter. Let me know how they turn out ;)
Cheers,
Betty
Dear Betty!
I live in Sri Lanka, and we usually do this. We call it “kiri(milk) roti”. We have them with mix vegetable curry and Spicy Tempered onion sambal(SEENI SAMBOL). And sometimes we add potatoes or other vegetables to kiri roti(pancake).
Ooo I forgot to tell you.. you have done good job. I feel hungry when I see this…..M m m mmmmmmm…
Thanks
Nishi. ^_^
hi Betty! I’m new to the blog but i must say you have some wonderful recipes here! what a find!
I have question for this though, can you use unbleached all purpose flour for these cuz thats all i really have. looking forward to more of your recipes btw! :)
Hi Genesis! Thank you so much and it’s great to meet you — glad you’ve discovered my little corner of the internets :)
You can absolutely use unbleached all purpose flour, I always do… unless bleached is on sale :)
Have fun making the pancakes and let me know what you think!
Hmmm, pondering here as to why you would call pancakes “flapjacks?” See, here in the UK, we have pancakes, we also have scotch pancakes (very similar to your American pancakes) and then we have flapjacks…
Flapjacks are oats, syrup, butter and demerara sugar, all tossed into a frying pan. Melt it up and fold it all together, then layer into a baking tray about an inch deep and bake for about 30 minutes. Allow to cool and you have flapjacks. You see the difference?
P.S. I only found this site via youtube when clicking on a link in the cupcake atm video so I am also new to the site. Oh, and I must try your pancake recipe, have always wanted to try cooking American style pancakes. And one more thing – instead of butter and syrup, try sprinkling sugar and lemon juice over your pancakes – absolutely yummy.
Another thing – can I make them without the buttermilk or is that a necessary ingredient?
Oh wow (sorry, last comment, haha), just saw your Facebook link and sent a request, but noticed you’re in Tampa. I have a couple of old school friends who got married, had kids and moved to Tampa a few years back, how cool!
I grew up in Tampa but live in Los Angeles now :) Still have family and friends in Tampa and try to get back often…
Hi James,
They wouldn’t be Buttermilk Pancakes without the buttermilk. :) It definitely adds something. If you can not find buttermilk, you can use this substitute:
1. Place a Tablespoon of white vinegar or lemon juice in a liquid measuring cup.
2. Add enough milk to bring the liquid up to the one-cup line.
3. Let stand for five minute. Then, use as much as your recipe calls for.
Thanks for telling me how you arrived here ;) Thanks goodness for Cupcake ATMs! LOL — This recipe was originally called Flapjacks because we made a video (a satirical cooking video + sketch comedy) that was about the economy… Hard to explain, but here in the US a flapjack is pretty much just the southern version of a pancake… more like slang for a pancake than a different creation.