Light and just the right thickness, with a perfect spongy texture for soaking up warm maple syrup, this pancake recipe shows you how buttermilk can make something good truly great!
This from scratch recipe makes enough for a healthy dozen, six inch pancakes. The recipe also works well with extra mixings, such as granola, oatmeal, banana, blueberries, etc. for those of you who enjoy flavored pancakes. They freeze well too, so you can conveniently enjoy leftovers another day.
I used to rely on pancake mixes, and preferred those that required milk and eggs. In the end, I ultimately realized the mixes that tasted best took as much work and ingredients as making pancakes from scratch--although they also took a bigger dig from my wallet! While I preferred mixes labeled as buttermilk recipes, such as Aunt Jamima's, I never really thought about using buttermilk in my own recipes. It just wasn't something I was used to having in my fridge.
In recipes where you combine melted butter with liquid ingredients, it can be challenging if the butter is warm, but the other ingredients are cold. The butter will simply solidify again instead of mixing. A trick is to mix the butter into the thick batter, as it will mix much better than if it was added directly into the liquid first.
After seeking and trying out many from scratch pancake recipes, I am pleased to share with you the best one I've found overall. The buttermilk helps make these pancakes so light, fluffy, and perfectly spongy. I'll provide some variety suggestions in the Variations section below. For now, let's get cooking!
Ingredients
3 cups all-purpose flour
3 Tbsp sugar
3 tsp baking powder
1 1/2 tsp baking soda
3/4 tsp salt
3 cups buttermilk
1/2 cup milk
3 eggs
1/3 cup melted butter
Directions
In a large bowl, combine the dry ingredients. In another bowl, beat the eggs, then mix in the buttermilk and milk.
Soon before you are ready to cook, make a crater in the dry ingredients, pour in the liquid ingredients, and mix until the large lumps are gone. Mix in the melted butter until it is well distributed in the batter.
Heat a lightly oiled frying pan or griddle. When you can flick water from your fingers onto the pan and it sizzles, you're ready for the batter.
Use a laddle-full for each pancake (about 1/2 cup), pouring onto the hot pan. When the wet side has bubbles throughout, it is ready to flip. Adjust the cooking time and the heat so you get your preferred color to your pancakes.
Serve up the pancakes with butter, syrup, and anything else that belongs with your pancakes!
Variations
For banana pancakes: mash bananas to make 1 to 1 1/2 cups and fold into the batter. Add a quarter cup of chopped walnuts if you prefer, for banana-nut pancakes.
For blueberry pancakes: I recommend having a bowl of blueberries (thawed frozen ones work fine) on the side, and then sprinkle them onto a freshly poured pancake. Otherwise, if you mix in the blueberries into the batter first, the berries will bleed and may not stay spread out too evenly.
For granola or oatmeal pancakes: mix in 1 cup of either into the batter. Try out instant vs. old-fashioned oatmeal to see which texture you prefer.
This is a heavy option, but a treat I enjoy is topping a pancake with peanut butter, sliced bananas, and syrup. I don't eat many this way, but man are they good!!!.
Tags: #breakfast #buttermilk #pancakes
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