I found this recipe in one of my older cookbooks, Better Homes and Gardens Bread Cookbook from 1963.
I love these retro / vintage cookbooks and have fun paging through them and trying a recipe that may have been a favorite back in the day.
I made these one weekend morning when I wanted to try a new pancake recipe, they seemed simple enough that even picky husband, a pancake traditionalist, might like them.
Best Buttermilk Pancakes
Better Homes and Gardens Bread Cookbook
2 cups sifted all purpose flour
1 teaspoon soda (baking soda)
1 teaspoon salt
2 tablespoons sugar
2 slightly beaten eggs
2 cups buttermilk
2 tablespoons melted butter
Sift flour, soda, salt, and sugar into bowl. Add eggs, buttermilk, and melted butter, stirring only until flour is barely moistened. (There will be a few lumps.) I'm going to add to just make sure they aren't big lumps, I like to whisk everything together pretty well so there are no flour clumps in pancakes, haven't had that issue with this recipe, but have in the past with recipes that say to barely stir anything.
Bake on hot, lightly greased griddle or electric skilled heated to 375 degrees. For uniform pancakes, use a 1/4 cup measure - or use a drip-cup pitcher and count 1-2-3 as you pour.
Turn cakes when center springs back to touch, or when bubbles on surface break. Flip cakes only once. Makes about 1 and 1/2 dozen 4 inch cakes. I made them a little bigger and got a good dozen.
These were great, they definitely had that old fashioned buttermilk tang that lots of pancakes nowadays miss. I love trying pancake recipes and do have a favorite non buttermilk pancake recipe that I've perfected over the years to my family's tastes but this is now my go-to buttermilk pancake recipe. A nice recipe to have when you find yourself with a half used container of buttermilk on the verge of expiring and want to use it up...
These were absolutely delicious with some butter and grade B maple syrup. The whole family enjoyed them and that always makes me smile! Happy breakfasting :)