breakfast

The Best Buttermilk Pancakes

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Mark your calendars!  National Pancake Day is March 3, 2015.  I know, I’m a little early to the pancake party, but I wanted to give everyone plenty of time to practice making, and eating these pancakes.  It has taken me years to find a pancake recipe that I love.  I’ve liked many pancakes before, but this time, it’s love.  Maybe it’s because I’m older and wiser, or maybe it’s because I have a few pancake making tips that make the difference between fluffy and flat, flavorful and lacking, good and not-so-good pancakes.  I can’t be certain.  Either way, I know your search is over for perfect pancakes…they’re here!

We have pancakes at least once a week in our house!  Whether it be Sunday breakfast, breakfast for dinner, or just reheated frozen pancakes for dessert, we are a pancake eating family.  I hope you all enjoy these wonderfully fluffy, scrumptious pancakes.  And Happy National Pancake Day (a little less than a week early)!!

Buttermilk Pancakes 

makes about 12 pancakes

  • 2 cups all-purpose flour
  • 1/8 cup sugar
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 3/4 teaspoon baking powder
  • 2 eggs
  • 2 cups buttermilk

Prep:

In a large bowl whisk together flour, sugar, baking soda, salt, and baking powder.  Next, in a large measuring cup whisk together buttermilk and eggs (pour buttermilk first to measure off 2 cups).  Pour the wet mixture into the dry and whisk together just until combined (about 10 stirs).  Preheat pan, griddle, whatever you are using, on medium-high heat (more toward medium).**I like to make the batter then start preheating.  I find its nice to let the pancake batter sit for a few minutes.**

Sprinkle a little bit of water on the pan and if it “dances” you are ready to go (or join the dancing party with pancake batter).  I like to pour a little canola or vegetable oil into my 1/8 of a cup measuring cup (I’ve also used 1/4 cup and a ladle) and with a pastry brush lightly oil the pan and measuring cup.  If I’m using an the 1/8 of a cup scoop I typically use two scoops for one pancake, and begin scooping and cooking.  Feel free to add some bananas and pecans, chocolate chips, blueberries, whatever pancake you want to create, very soon after pouring the pancake batter on the cooking surface.

NOW…here’s another thing **flip the pancake when the first little bubble starts to form, don’t wait too long, or for all of the bubbles to fill the pancake** I feel like this helps with the fluffy factor.  I’d say, cook the first side 2 to 3 minutes and the second 1 to 2.  Or until some bubble form on side one, and then not too long on side two.

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Top with butter, syrup, bacon strips, candy bars, caviar, nothing, I don’t really care.  All I care about is that you enjoy your pancake, no matter how you like to top it, dip it, eat it…

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slightly modified from taste of home’s buttermilk pancake recipe http://www.tasteofhome.com/recipes/buttermilk-pancakes