This is one of the things in our morning routine before school…making HOMEMADE Buttermilk Pankcakes.
Yes, almost every morning…for the past 6 years!
My little East will eat a (shorter) stack for breakfast and even some as a bedtime snack.
I HAD to have buttermilk pancakes every morning while I was prego with my East. Funny how things turn out like that, right? Now he’s a pancake fanatic! (By the way, these are so much less expensive and taste better than store bought.)
So, diving into a stack of homemade buttermilk pancakes drowning in syrup in the morning or evening…maybe you’re a “syrup dipper” like me… But making them at home only takes a few minutes! Besides, you can freeze them individually. Then pop these babies in the micro to heat up within 30 seconds and devour!
There’s only a few EASY steps to making the fluffiest buttermilk pancakes in your home.
First, whisk all the dry ingredients together–flour, sugar, baking powder, baking soda and salt.
In a separate bowl, beat one egg into the buttermilk with the vanilla.
Add the wet ingredients into the flour mixture. Change to a large enough spoon to gently stir with. Having a lumpy batter is a good thing! Even some tiny flour spots are okay. (If you over mix, you will have flat pancakes.)
Set the batter aside for a few minutes while you start to heat up your skillet or frying pan. Set your pan on medium-high heat.
Add about 1 tablespoon of butter to your heated pan. If your butter immediately starts turning brown, your pan is too hot. Wipe it out and do another dab of butter.
Then it’s time to add your pancake batter.
Allow it to cook without touching or flipping it for about 2 minutes. (Early “flippage”, will also cause it to deflate.)
The arrows show when it is getting ready to do some flip action. You’ll start to see little air bubbles pop…the more air bubbles you see, then you’ll know it’s time to flip. Although if you’re a peeker, gently lift a tiny side with your spatula and see if it is golden brown. When ready–FLIP!
Cook the other side for another 2 minutes.
And Whola! You’ve just made some pillow-y, soft, fluffy pancakes! And not to mention…all from scratch!
What is your favorite topping to put on some homemade buttermilk pancakes?
This recipe makes 6 medium sized pancakes. So you can go BIG or go small! This recipe is easily doubled.
If you’d like to freeze some for later, let the pancakes cool. Then wrap them in an air tight feezer-type wrap, individually.
- 1 egg
- 1 cup buttermilk
- 1 teaspoon vanilla
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon kosher salt
- 2 tablespoons butter
- Whisk together the flour, sugar, baking powder, baking soda and soda.
- Beat the egg into the buttermilk with the vanilla.
- Add the wet ingredients into the dry ingredients.
- Gently stir with a large spoon.
- Do not over mix. (Lumpy is GOOD!)
- Add 1 tablespoon of butter to the heated surface.
- Add ¼ cup of batter (per pancake).
- Allow to cook for about 2 minutes.
- Flip pancake when you see air bubbles and when the edges are dry.
- Cook the other side for 2 minutes, as well.
- Now you have fluffy homemade pancakes!
- MAKES 6 medium sized pancakes. Can be easily doubled.
- To freeze: Wrap in air tight freezer wrap, individually.