Buttermilk pancakes from The New York Times Cookbook (1992) by Craig Claiborne

  • store-cupboard ingredients
  • buttermilk

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • smtucker on November 07, 2015

    Made with Kate's buttermilk. Absolutely wonderful. Whole family enjoyed. Added an additional 1/4 cup buttermilk to get the correct consistency.

  • Snadra on March 11, 2012

    These are my go-to pancakes. Simple and only five ingredients with no greasy metallic baking powder taste. However, they do come out quite thick, so it's worth adding a bit more buttermilk if you want a thinner batter.

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