Recipe: Buttermilk Pancakes


Hmmmm… warm fluffy buttermilk pancakes with butter and syrup….. yummmm… a perfect Saturday morning breakfast. This recipe is a very basic buttermilk pancake recipe.

I’m constantly looking at recipes seeing what tips I can use to make mine better. I found a recipe that added vanilla to the batter and thought I’d try it…. I was impressed! The pancakes had a light vanilla flavor … just terrific!

Just a few tips:

DO NOT OVER-MIX the batter…. I cannot overstate this enough…. Mix lightly with a cooking spoon … there will be small to medium lumps in the batter.

I allow the batter to rest for about 5 minutes before making the pancakes. I think this makes them fluffier.

Most recipes say to use about a ½ cup of batter for each pancake… I think they get too big and become harder to flip…. I use ¼ cup measure that isn’t quite full…. I get nice sized manageable sized pancakes.

You griddle should be hot but not too hot otherwise the pancakes get blackened before they’re set and ready to be flipped. I start off heating the griddle on high… then turn it down to medium high.

I hope you try these.








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Recipe: Buttermilk Pancakes

All you need:

1 cup buttermilk
¼ cup milk
1 egg
2 tablespoons butter, melted
½ teaspoon vanilla
1 cup flour
¼ cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt

All you need to do:

Pre-heat oven to 175 degrees F.

In a bowl, beat together the buttermilk, milk, egg, butter and vanilla.

In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. Mix well.

Pour the wet ingredients into the dry ingredients and mix lightly with a spoon. The batter will have small to medium lumps.

Allow the batter to rest for about 5 minutes.

Spray a griddle with cooking spray (butter flavored preferred).

Heat the griddle until a drop of water will sizzle when dropped on the hot griddle. Set the burner on medium high….

Using a ¼ cup measure, ladle the batter onto the griddle. I don’t quite fill the ¼ cup measure… as your pouring use your judgment …. I prefer medium sized pancakes… I find them easier to flip.

When the under-side is golden brown and the top has set with tiny bubbles, flip the pancakes and brown the other side.

Repeat with remaining batter.

Keep cooked pancakes on an oven proof plate in the warm oven.

Serve hot.

Makes about 4 servings.

6 comments:

girlichef said...

I'm thinking I need some breakfast for dinner tonight! Yummy :D

Linda said...

A girl after my own heart! I love breakfast for dinner!

Monica said...

Yumm!! My pancake recipe doesn't use buttermilk or vanilla, so I'm going to try this one for sure! And I don't know why I haven't thought to keep them warm in the oven...great tip!

Donna-FFW said...

Not fair Im looking at this yumminess while having coffee and a granola bar.. I want these instead. YUM!

Linda said...

As for the tip about keeping them warm in the oven... that was one my Mother always did...

Don't feel so bad about not thinking it up on your own... some of my best tips are from watching other cooks and having a "duh" moment

Linda said...

hmmm.... unfortunately you are right ... a granola bar isn't quite the same as warm buttermilk pancakes...LOL ... when you get a chance try them... they're easy and so light... no belly bombs here

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