Buttermilk Pancakes
We’ve conquered the first week of our month-long No Eating Out Challenge!
but not without a few cravings…
My daughter and I particularly fancy the pancakes from Mem’s Country Cupboard, a local diner that serves breakfast and lunch. So this morning when I asked her if she’d like pancakes for breakfast, her answer was a very enthusiastic, “Yes!” (She must have been missing Mem’s too.) Since we had breakfast there the first time, I’ve been researching pancake recipes, trying to figure out exactly what they do to make their flapjacks so yummy. I settled on a recipe to try and this morning we made these pancakes.
Oh, can I tell you, our bellies were happy this morning. I will never make pancakes from a box mix again. After tasting these, it would be a crime. Seriously, they were incredible. Absolutely incredible. The recipe was simple to put together too so there’s no reason your family shouldn’t enjoy these pancakes this weekend too. My husband isn’t a pancake enthusiast, but he came back with an empty plate saying, “Those were REALLY good.” (He works from home so he gets goodies delivered to his office courtesy of our toddler whenever we’re in the mood to make a mess in the kitchen.) And, I know, I know, I keep telling him he needs to be more descriptive about his food critique, otherwise the blog will be BORING, but right now, I can tell you that most of the time he describes food as “fine,” so to say that these pancakes were “REALLY good” well, that’s something.
Two recipe notes: I didn’t have blueberries so I made them without. I’m sure they’d be great with berries too. And I wouldn’t use a buttermilk substitute for this one. I think the buttermilk adds flavor that you’d otherwise be missing.
And finally, what I’m learning from our challenge: you really can make restaurant quality food even better at home. All you need are the right recipes…
Buttermilk Pancakes
recipe from Smitten Kitchen. I have always halved this recipe and it always turns out great.
- Details
- Ready in 0 Minute.
- Makes: 6 Servings
- Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 3 tablespoons sugar
- 2 large eggs, lightly beaten
- 3 cups buttermilk
- 4 tablespoons unsalted butter, melted, plus 1 tablespoon extra for brushing pan
- 1 cup blueberries, fresh or frozen and thawed (optional)
- Directions
- Heat a skillet over medium-high heat.
- Whisk together the flour, baking powder, baking soda, salt and sugar in a medium bowl. Add the eggs, buttermilk, and 4 tablespoons melted butter, and whisk to combine. The batter should have small to medium lumps.
- Test the skillet by sprinkling a few drops of water on it. If the water bounces and spatters, the skillet is hot enough. Using a pastry brush, brush the remaining 1 tablespoon butter onto the griddle. Wipe off the excess with a folded paper towel.
- Pour the batter in pools 2 inches apart. If you wish to make blueberry pancakes, arrange a handful over the cooking pancake, pressing them in slightly. When the pancakes have bubbles on top and are slightly dry around the edges, about 2 1/2 minutes, flip over. If any batter oozes or blueberries roll out, push them back under with your spatula. Cook until golden on bottom, about 1 minute.
- Repeat with the remaining batter. You can keep the finished pancakes on a heat-proof plate in the oven at 175 degrees. Serve warm.
You may also like:
Peach Buttermilk Pancakes
Whole Wheat Buttermilk Pancakes
Oatmeal Pancakes
About
I'm Vanessa and I have quite the soft spot for great food. I am a little bit addicted to trying new recipes and will share all the best ones with you.
Visual Cookbook
One thing my husband loves in his pancakes is to cook sausage and crumble it up, and add it to the pancake batter. It’s pretty great!
Great idea! I’d never thought of that before. Thanks, Shyla!