The grandeur of this Buttermilk Pancake recipe belongs to Matt Gulde, an attorney in Ft. Worth who became a good friend during my time as a Family Medicine resident at JPS. Matt cooks this pancake recipe most weekends for his family and provides it anytime we are back in town visiting. I call the recipe “Gulde’s Magic Buttermilk Pancakes”.
Matt Gulde recommends making a double batch. The leftover dozen or so pancakes are frozen with wax-paper in between, then brought out and toasted for kid’s breakfast for the next few weeks. The original recipe comes from The Joy of Cooking. You know, this book:
I complete the recipe more or less as the book specifies, although Matt and I both decrease the amount of butter in the recipe by about a tablespoon.
- 1 ½ cups all-purpose flour
- 3 tablespoons sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- Whisk together in another bowl:
- 1 ½ cups buttermilk
- 3 tablespoons unsalted butter, melted (Matt uses 2 tblspn, I use 2.5)
- 2 large eggs
- ½ teaspoon vanilla
Pour the wet ingredients over the dry and gently whisk them together, mixing until just combined. Spoon 1/3 cup batter onto the griddle (350F) for each pancake. Keep in a turned off warm oven until serve time.
I let Oliver work on the dry ingredients while Cat mixes the wet:
Oliver helps pour out some tiny pancakes which Catalina loves:
And here is Oliver enjoying both the taste and warmth of a freshly made pancake:
And the wax paper freezing process below; I think the toasted pancakes taste almost better than the original:
In case you were wondering – these buttermilk pancakes are amazing, which is why they have become a staple in our household. They are every bit as phenomenal as any breakfast chain pancakes and better than box mixes. Although I love Aunt Jemima’s mix we have not purchased a box in 5+ years after being handed this gem from the Gulde family.
– JB –