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Barley Buttermilk Pancakes

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“Developed by Kate Idzorek, Food Research Technician, and Kristy Long, Extension Foods Specialist, University of Alaska Fairbanks Cooperative Extension Service.”
12 5-inch pancakes

Ingredients Nutrition


  1. 1. Mix flour, sugar, baking powder, baking soda and salt together in bowl. Set aside.
  2. 2. Mix buttermilk, melted butter and slightly beaten eggs in 1 quart mixing bowl. Add to dry ingredients. Mix together until ingredients are just combined.
  3. 3. Let batter rest about 5–10 minutes.
  4. 4. Lightly butter, oil or spray electric griddle, stovetop griddle or frying pan. Preheat electric griddle or skillet to 350°F Preheat stovetop griddle or frying pan over medium heat.
  5. 5. Pour ¹⁄3 cup batter onto hot, lightly greased griddle or skillet for each pancake. Cook until top of each pancake is speckled with bubbles, some of the bubbles have popped and the underside of the pancake is golden brown. Flip the pancake and cook the second side until lightly browned.
  6. 6. Serve immediately or place on a plate in a 200°F oven to keep warm until ready to serve. Serve with butter and syrup.
  7. Tips:
  8. • Try adding ½ cup, fresh or frozen, blueberries, sliced bananas or desired fruit to batter.
  9. • Try adding chopped nuts of your choice to batter.
  10. • Try adding ¼ cup oat bran. Increase liquid by 2–4 tablespoons to desired consistency.
  11. • Try adding ½ teaspoon cinnamon and a pinch of nutmeg to the batter.
  12. • Replace the butter and syrup with fruit and yogurt for a healthier alternative.
  13. • Use powdered buttermilk. It is less expensive than fresh buttermilk and has a longer shelf life. Reconstitute according to package directions.
  14. • If no buttermilk is available, replace it with 1¹⁄3 cups milk and 3 tablespoons of lemon juice or vinegar.
  15. • For thinner pancakes, add an extra 2–4 tablespoons liquid.
  16. • For thicker pancakes, reduce liquid by 1–2 tablespoons.

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