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Hand pouring syrup over a stack of pancakes with a pat of butter on top.

Comeback Café’s Buttermilk Pancakes

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Maya Schoop-Rutten shares her treasured buttermilk pancake recipe, the dish that helped inspire her to open Santa Barbara’s beloved Comeback Café. Light, fluffy, and easy to make, these pancakes remain a local favorite.
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Prep Time:7 minutes
Cook Time:18 minutes
Total Time:28 minutes
Course: Breakfast
Cuisine: American
Keyword: Buttermilk, Pancake
Servings: 6 Pancakes, Allowing 2 Per Person
Calories: 130kcal
Author: Maya Schoop-Rutten

Ingredients

  • 1 cup flour
  • 3 teaspoons baking powder
  • 1 teaspoon white sugar
  • 2 tablespoons brown sugar
  • 1 pinch salt
  • 1 tablespoon butter, softened
  • ¾ cup buttermilk

Instructions

  1. Preheat a cast-iron pan or nonstick skillet to medium heat.
  2. In a mixing bowl, beat the eggs until fluffy.
  3. Add flour, baking powder, sugars, salt and soft butter cut in small pieces; finally, add the buttermilk.
  4. Mix all together gently. Do not over-beat; you do not want the batter to be smooth. It needs to be a little lumpy for a fluffy pancake.
  5. To cook, add a little butter to coat the heated pan.
  6. Pour ½ cup of batter into the pan. The pancakes should be about 4 to 5 inches wide.
  7. Let them cook slowly, until bubbles form on top, about 2 minutes. Flip, and let cook for an additional minute. Set aside on a plate and keep warm while cooking the remaining pancakes.
  8. Serve 2 pancakes per person, dressed with additional butter, maple syrup or sliced seasonal fruit and a sprinkle of powdered sugar.

Nutrition

Calories: 130kcal | Carbohydrates: 23g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 267mg | Potassium: 69mg | Fiber: 1g | Sugar: 6g | Vitamin A: 108IU | Calcium: 159mg | Iron: 1mg