Homemade Fluffy Buttermilk Pancakes

Have you ever tried making pancakes from scratch?  If not, you are missing out!

Until the past few years, I had never tried making pancakes from scratch.  I grew up making pancakes from a box, but what a difference it makes!  These are a favorite weekend treat for our family.  Sometimes we like to add blueberries when they’re in season, or mini-chocolate chips, which are my daughter’s favorite.

I do have a secret ingredient…vanilla extract.  It adds that special extra touch that makes these even more delicious.

 

Homemade Fluffy Buttermilk Pancakes:
Recipe adapted from Fine Cooking Magazine

Yield:  About 16 pancakes (using 1/4 cup measure)

Ingredients:

3 Tbsp butter, melted
1/4 cup sugar
2 cups all-purpose flour
2 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp kosher salt
2 cups low-fat buttermilk
2 eggs
1 tsp vanilla

Method:

1.  Whisk together the sugar, flour, baking powder, baking soda, and salt in a large bowl.  In a small bowl (I like to use a 2 cup glass measuring cup) whisk together the buttermilk, eggs, and vanilla.  Combine the wet ingredients with the dry and, and then slowly whisk in butter until just combined.  The batter will be lumpy.

2.  Preheat skillet or griddle over medium heat while batter rests.  This allows the acids in the buttermilk to react with the baking powder and baking soda, which in turn makes all of those little bubbles form in the batter (which equals light and fluffy pancakes).  Prepare pan with a light spray of cooking spray (do not use cooking spray on non-stick pans as it can cause a sticky residue to form) or a small amount of butter.

3.  Using a 1/4 cup dry measuring cup, spoon batter onto griddle and cook until bubbles form all over the top.  Flip, and cook until done.  Be sure to flip only once as repeated flipping can cause pancakes to become tough.  Serve with butter and syrup if you like, and enjoy!

 

Tips and Thoughts:

If your batter is slightly thick, you can add a few tablespoons of milk to thin.

I usually start my skillet on medium heat and then reduce it a bit after the first few pancakes so that my pancakes do not over-brown.

Don’t forget to try these with berries of your choice, or chocolate chips.  *Update:  Recently, my sister suggested adding 1/2 cup cinnamon applesauce to the batter.

My family usually uses half of the batter for one breakfast, and then we refrigerate the rest for breakfast the next day.  (Store in an airtight container.)

 

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