|

Classic Buttermilk Pancakes

Classic Buttermilk Pancakes

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.

Classic Buttermilk Pancakes

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.

Classic Buttermilk Pancakes

 

 

Classic Buttermilk Pancakes

 

Yield: 10 small pancakes

Total Time: 15 minutes +/-

Ingredients:

1 cup flour
2 tbsp sugar
1 ¼ tsp baking powder
½ tsp cinnamon, optional
¼ tsp baking soda
¼ salt
1 cup buttermilk
1 egg
½ tsp vanilla
1 ½ tbsp butter, melted & cooled + more for serving
Maple syrup, to taste for serving

Directions:

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 coconut oil 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.

 

Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Fine Cooking

Leave a Reply to [email protected]'s Recipes Cancel reply

Your email address will not be published. Required fields are marked *

9 Comments

  1. Those sound fabulous. I love any kind of pancakes. I keep kefir on hand — it’s another cultured milk product — and I find it works really well in place of buttermilk in recipes. So I have a chance to make these one day soon, I hope.

    best… mae at maefood.blogspot.com

  2. Looks delicious but I wish you hadn’t posted it as I have been craving pancakes for about 2 weeks now. Of course mine will be topped with a runny fried egg and likely sided with some type of pork.

  3. I make plenty of pancakes, but not that many buttermilk ones. Don’t know why not — they’re so good, aren’t they? And so easy! Anyway this is a terrific recipe — thanks so much.

  4. Oh, delicious! And you were in the insert in my paper again today; I presume you got a copy, or would you like me to mail it to you?

  5. i’m rotten at making pancakes from a boxed mix–they ALWAYS turn out horribly! i’m much better at making them from scratch and i love this recipe. pancakes are one of my favorite breakfasts!