Buttermilk Pancakes

 

Buttermilk Pancakes - SimplyGloria.com-

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.

buttermilk pancakes.

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.

buttermilk pancakes with SimplyGloria.com

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.

Making Buttermilk Pancakes - simplygloria.com

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.

SimplyGloria.com

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?

Buttermilk Pancakes - SimplyGloria.com  #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.

Buttermilk Pancakes
Prep time: 
Cook time: 
Total time: 

 

Ingredients
  • 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

Instructions
  1. Whisk together the flour, sugar, baking powder, baking soda and soda.
  2. Beat the egg into the buttermilk with the vanilla.
  3. Add the wet ingredients into the dry ingredients.
  4. Gently stir with a large spoon.
  5. Do not over mix. (Lumpy is GOOD!)
  6. Add 1 tablespoon of butter to the heated surface.
  7. Add ¼ cup of batter (per pancake).
  8. Allow to cook for about 2 minutes.
  9. Flip pancake when you see air bubbles and when the edges are dry.
  10. Cook the other side for 2 minutes, as well.
  11. Now you have fluffy homemade pancakes!
  12. MAKES 6 medium sized pancakes. Can be easily doubled.
  13. To freeze: Wrap in air tight freezer wrap, individually.

Notes
Recipe Source: Better Homes and Gardens Junior Cook Book. Modified by Gloria Phillips (SimplyGloria.com)

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Comments

    • says

      Thanks, Elizabeth! They’re just like mini fluffy cakes…sometimes I feel like I need to get the pastry bag out and pipe some amazing fluffy cream on them! LOL (=

    • says

      It truly is a “go-to” pancake recipe! Sally, don’t you find out that buttermilk is like (one) of those magical ingredients, even in baking? It just makes these pancakes so moist and fluffy. It’s one of my “must-haves” delivered by my milk man every week! Thanks, Sally!

  1. says

    I’m posting a buttermilk pancake recipe…tomorrow! What are the odds! Yours are stunning, Gloria! Pinning! I love how soft, fluffy, and beautiful they look! And your step by step pics are so helpful!

    • says

      You’re so sweet, Averie! I think a lot of people get a little intimidated into making buttermilk pancakes from scratch. But it’s so simple, fast and delicious! Can’t wait to go over to check out your amazing pancakes as soon as they come into my email! (=

  2. Sharron Hutchins says

    Gloria, my favorite topping for pancakes is powdered sugar, sprinkled with lemon juice. My Australian born mother said this is how her mother always served them.

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