Buttermilk Pancakes

Happy National Pancake Day! Let’s celebrate with a batch of these Perfect Buttermilk Pancakes.

Pancakes aren’t new here. We make them at least once a week (which isn’t a surprise since I am the mother to a seven year old with a serious sweet tooth) and have tried SO many variations. A few of our favorites? I’d say top three are the Cornmeal, Gingerbread, and Chunky Monkey versions with the cornmeal being my go-to (seriously, it’s a salty sweet combo that needs to be in your life).

When I gave this buttermilk version a try my son wasn’t too thrilled. I almost always make wacky flavors or out of the box versions so how was he supposed to settle for a plain ol’ boring pancake??? Good news is that one bite in and he proclaimed these “the best every” and even says they beat out McDonald’s (Don’t judge. You know there breakfast is irresistible). That’s about the highest compliment I’ve received in the history of his short life.

The secret to these fluffy and flavorful breakfast cakes are in the ingredients. I have seen people use substitutes in place of buttermilk but this is not the time for one of those. You want to use the real stuff and don’t reach for the fat free. Another secret is to make sure you don’t over mix. Use a gentle hand while stirring to avoid your pancakes from falling flat. OH, and try to use a cast iron skillet but that isn’t required.

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Buttermilk Pancakes

Yield: About 8 pancakes

Ingredients

• 1-1/2 cups all-purpose flour
• 2 tablespoons granulated sugar
• 1-1/2 teaspoons baking powder
• 3/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1-1/2 cups buttermilk
• 1/4 cup whole milk
• 2 large eggs
• 3 tablespoons butter, melted
• 1/2 teaspoon pure vanilla extract

Instructions

1. Whisk together the flour, sugar, baking powder, baking soda, and salt in a large bowl and set aside.
2. Combine the buttermilk, milk, eggs, butter, and vanilla in a large measuring cup and mix to combine. Pour and fold into your dry ingredients until just combined being careful not to over mix.
3. Scoop 1/2 cup of your batter onto a preheated skillet. Cook over medium/low heat until bubbles begin to form. Flip and cook an additional 2-3 minutes or until golden brown.
4. Serve with syrup, jam, or fresh fruit.

Notes

Use room temperature ingredients for fluffy pancakes. I take my eggs and milk out of the refrigerator 20 minutes before starting.

Do not over mix the batter. This recipe turns out best if you gently fold the ingredients together.

Clarified butter is what I use when greasing my pan. It tends to brown less quickly and gives my pancakes a beautiful golden color.

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This post is part of a Holiday Recipe Round Up I participate in with some other crazy talented food bloggers so make sure you scan down the list and bookmark some of these other delicious ideas! I know I can’t wait to try each and every one!

Chocolate Covered Strawberry Dutch Baby Pancakes // Tried and Tasty

Lemon Blueberry Greek Yogurt Pancakes // The Recipe Rebel

Apple Cinnamon Pancakes // Dessert Now Dinner Later

Pumpkin Chocolate Chip Pancakes // Sugar & Soul

Samoa Pancakes // Life Made Sweeter

Pumpkin Swirled Pancake Muffins // A Kitchen Addiction

Churro Pancakes // The Love Nerds

Brownie Batter Pancakes // Like Mother Like Daughter

Blueberry Pancakes with Warm Buttermilk Syrup // Cupcake Diaries

Pumpkin Cheesecake Pancakes // Lemon Tree Dwelling

Orange Poppy Seed Pancakes // Garnish and Glaze

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