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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.
Buttermilk 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
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Whisk together the flour, sugar, baking powder, baking soda, and salt in a large bowl and set aside.
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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.
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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.
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Serve with syrup, jam, or fresh fruit.
Recipe 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.
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!
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Kelly says
These buttermilk pancakes totally win over McDonald’s pancakes for me any day 🙂 They look perfect – so fluffy and delicious!
Ashley - The Recipe Rebel says
Haha! I’m with Kelly — I’ll take these over McDonald’s any day! I am one of the cheaters who uses substitutions all the time, but I think I need to make these real deal buttermilk pancakes soon! I know they’d be amazing 🙂
Amber @ Dessert Now, Dinner Later! says
You seriously can’t beat a fluffy buttermilk pancake! These look perfect!
Jessica @ A Kitchen Addiction says
I love a good buttermilk pancake! Yours look perfect!
kredit positiver says
dit :Quand j’étais petite et que je volais sur Concorde en Business Class… on me donnait du caviar à la petite cuillère.Ca calmait mes angoisses.Tu crois que c’est pour ça que j’ai la peau douce ?
gesetz zur kreditvergabe says
Hi Samantha, found it… They come off easier if you leave them to cool first but you can tell as soon as you take them from the oven if they are not ready the whole middle stays on the paper. Yes it is the balance between making sure they are done but not letting them brown. Sometimes it is just a couple of minutes difference. I often have them a little brown if I get distracted with kids – see the nut free recipe for example.