I had some leftover buttermilk in my fridge from my Christmas cooking, so I decided to use it to make buttermilk pancakes, mmm! My mom always used Bisquick for pancakes growing up, but as a general rule I don’t like to use baking mixes for many things, so these babies are completely from scratch and are AMAZING! They are so fluffy and the perfect amount of sweetness for a pancake, yet not overly sweet so you can still top them with whatever toppings you like. A MUST try for sure! 🙂 I did halve the recipe for our little family, and it made about 6 good sized pancakes. I’ll post the full recipe though and you can choose to do the full recipe or halve it like I did.
– 2 cups of all purpose flour
– 2 tsp. baking powder
– 2 tsp. baking soda
– 3 Tbsp. granulated sugar
– 1 tsp. salt
– 2 cups of buttermilk, you may need a touch more at the end to thin it out
– 2 Tbsp. Butter, melted and cooled
– 2 eggs
– 1 tsp. vanilla extract
First, start by melting the butter in the microwave (or on the stove), set aside to cool for a few minutes.
Whisk together the dry ingredients: flour, baking powder, baking soda, sugar, and salt in a medium sized bowl. Set this mixture aside.
Next, in a separate bowl, combine the buttermilk, melted butter, and the eggs. When I got to this step, my butter actually started clumping and got hard after adding it to the cold buttermilk. If this happens for you, just heat the mixture in the microwave for increments of about 10 seconds at a time, you just want to melt the butter back into its liquid form, but be careful that you don’t do it too long or you’ll end up cooking the eggs!
Add the egg mixture to the bowl of dry ingredients. Whisk this together until combined, you don’t want to over whisk but try and get as many lumps out as you can. It is ok though if it is slightly lumpy. Add the vanilla extract and add any additional buttermilk if you think the batter is too thick. The batter should be pretty thick, but also still pourable.
Heat a griddle or pan and spray with cooking spray. Or if you’re using a non-stick pan, you shouldn’t have to oil it. I tried using melted butter on. Y first couple pancakes and the butter ended up burning and not achieving that golden brown pancake look I was going for. Once I wiped out my skillet and sprayed it lightly with Pam I had much better results.
Place your desired amount of batter in a circle on your pan and let the pancakes cook. Flip them once when the pancakes start to bubble and the edges start to look a little dry. Let them cook for an additional couple of minutes and remove them to a plate. Serve warm and top with butter and any additional toppings you like.