Why did it take me so long to make homemade buttermilk pancakes? I’ve had this recipe from Fine Cooking bookmarked for a really long time and I finally decided to make them. It was a breakfast-for-dinner kind of night this evening so I made a quiche with roasted veggies and these buttermilk pancakes. They were so light and fluffy and only took 5 minutes to throw together. My son moaned quite a bit with each bite, and my daughter said they were, by far, the best pancakes she has ever eaten. My husband and I both tried one, and I have to admit, they are AMAZING!! I guess I won’t be buying pancake mix ever again.
How to Make Classic Buttermilk Pancakes
In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, baking soda, and salt, until well combined. In a small bowl, whisk the buttermilk, eggs, and vanilla. Pour the wet ingredients into the dry ingredients. Mix gently until the dry ingredients are just mixed. Add the cooled melted butter and mix just until the batter is evenly combined (there will be lumps). Let the batter rest while you heat the griddle or skillet.
Pour 1/4 cup of batter per pancake onto a hot nonstick griddle or skillet that has been coated with cooking spray or butter. Cook 2 minutes or until the tops are covered with bubbles and edges look cooked. Carefully turn pancakes over; cook 2 more minutes or until bottoms are lightly browned. Top with butter and a drizzle of maple syrup. Enjoy.