Betty’s Favorite Buttermilk Pancakes
Betty’s Favorite Buttermilk Pancakes are golden, fluffy, and delicious. Skip the diner and whip up your own perfect stack!
I received this recipe from my sister, and she received it from her husband’s family. So why is this recipe named after a Betty? Well, this delicious recipe originated from none other than Betty Crocker. The online version of this recipe is titled Classic Pancakes, but my sister suspects that this recipe traces back to a physical cookbook where they were referred to as Favorite Pancakes.
The ingredients in this recipe have not been tweaked from the original because they are delicious as they are! However, my directions below cook the pancakes at a lower heat for a longer amount of time.
Our one-year-old devours these buttermilk pancakes. Our 3.5-year-old will eat leftovers all week. And Mom and Dad (my husband and I) are happy that we have an easy, tasty meal that both kids will eagerly gobble up.
Watch the heat!
My father worked third shift in a diner when he was a teenager. His teaching to get the perfect pancake is that the heat of the pan should never be high enough that the pancake would burn. The pancake would eventually dry out and turn into a frisbee if you left it on the griddle for an hour, but it would never burn.
To me, the perfect heat is when a drop of water “skitters” across the pan or griddle, and it takes about 6-7 seconds for the drop to evaporate. I realize this is non-specific (there isn’t a “water skitter” setting on the stove), but I have success when I observe this. If you have an electric griddle, the “water skitter” setting is approximately 325 °F.
Recipe Overview
Beat egg and add remaining ingredients. Mix until just blended. Cook on the griddle. Done!
FAQs & Tips
Why can’t I flip based on air bubbles?
With many pancakes recipe, you can tell that it is time to flip the pancake when the air bubbles stop rising through the pancake. In fact, even the original recipe linked above states this. However, the batter in this recipe is THICK, so there are few air bubbles to judge by compared to many pancake recipes I’ve used. The easier method is to wait until the edges begin to dry/harden.
Why not cook at a higher temperature?
We prefer to cook these at about 325 °F (medium heat) rather than a higher temperature because it gives us more leeway on preventing the pancakes from burning. It also leads to a softer pancake rather than a pancake with a crustier top.
Recipe Quick Stats
Recipe:
Recipe makes (8) 4″ round pancakes.
Cost:
Total Recipe Cost = $1.29 · $0.16 per pancake
Nutrition:
Per pancake:
Calories: 114 kcal · Total Fat: 4.4 g · Sodium: 340 mg · Total Carb: 14.8 g · Dietary Fiber: 0 g · Protein: 3.4 g
Listed values for cost and nutrition are estimates only. View how we calculate cost and nutritional data here. View our full cost and nutritional disclaimer here.
Betty’s Favorite Buttermilk Pancakes
Ingredients
- 1 Large Egg
- 1 cup Buttermilk
- 2 tbsp Vegetable Oil
- 1 cup All-Purpose Flour
- 1 tbsp Sugar
- 1 tsp Baking Powder
- ½ tsp Baking Soda
- ½ tsp Salt
Instructions
- Beat egg until light with bubbles. Add remaining ingredients and mix until flour and dry ingredients are combined. (Do not mix until smooth! Batter should still be slightly lumpy.)
- Heat a griddle to 325 °F or heat a pan to medium heat. Spray with cooking spray.
- Pour ¼ cup of batter onto griddle/pan. Wait until edges begin to harden (about 4-5 minutes), then flip. Cook for another 2-3 minutes until the other side is golden brown.