Buttermilk Pancakes

Buttermilk pancakes are in a league of their own when it comes to the fluffiness factor. Thanks to the acidity of buttermilk, then my making sure to overdo it as usual and adding lemon, these were the highest pancakes I have ever cooked up.

Not that my family noticed, pancakes tend to get scarfed up as fast as they can chew them on weekend mornings. Usually by the time I have opened my eyes, had my cofffee and can actually contemplate undertaking some cooking, my children are wild, starving beasts that have already foraged in the fridge for yogurt and fruit and now are staaaarving mommy, just staaarving.

The batter is actually better when it sits in the fridge for a while, all the components doing their reacting with each other in the little culinary dance that happens in kitchen science. So my fluffiest pancakes happened at the end of my cooking, proving the point that this batter needs to sit a while. My children do not ever have a while, it has to be now.

Ingredients Needed:

2 cups of flour
2 1/2 tbsp of granulated sugar
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 cups of buttermilk
1/4 cup of water with 2 tsp lemon juice added
2 eggs
1/4 cup of melted butter

Preheat your griddle.

Yes. I totally have Dumbo in my picture. This is an average weekend morning, stuffed animals all over my island, my husband in the background on his laptop with his morning cuppa coffee – pajamas included- and my children clamoring to help make their breakfast.

I do think they believe that it will speed things up, I haven’t the heart to tell them their “help” slows it down. But that’s what weekends are for, enjoying time together as a family.

 

In a large bowl, whisk your dry ingredients together.

Cut the lemon in half.

Squeeze the lemon juice (two teaspoons full) and mix into the water, then add the water to the buttermilk.  Beat your eggs, then add them into the buttermilk mixture as well.

Make a well in the dry ingredients and slowly pour the liquid ingredients in. Get your weekend helpers to mix, until just combined.

 

On a well greased griddle. pour then spread out the batter to make circle shapes. This is a thick batter, you can’t just pour it into a perfect circle, you have to spread it out with a spoon.

When the top is bubbled like this, flip them over.

 

Holy. Fluffy. Batman. See? Seriously thick, wonderful pancakes.

 

Cook them up and serve to your awaiting fans! Maple syrup is especially wonderful on these.

 

Buttermilk Pancakes
Fluffy buttermilk pancakes, sure to be a hit with the family.
Author:
Recipe type: Breakfast
Ingredients
  • 2 cups of flour
  • 2½ tbsp of granulated sugar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 2 cups of buttermilk
  • ¼ cup of water with 2 tsp fresh lemon juice added
  • 2 eggs
  • ¼ cup of melted butter
Instructions
  1. Preheat your griddle.
  2. In a large bowl, whisk your dry ingredients together.
  3. Cut the lemon in half.
  4. Squeeze the lemon juice (two teaspoons full) and mix into the water, then add the water to the buttermilk. Beat your eggs, then add them into the buttermilk mixture as well.
  5. Make a well in the dry ingredients and slowly pour the liquid ingredients in. Get your weekend helpers to mix, until just combined.
  6. On a well greased griddle. pour then spread out the batter to make circle shapes. This is a thick batter, you can’t just pour it into a perfect circle, you have to spread it out with a spoon.
  7. When the top is bubbled and the edges cooked, flip them over.
  8. Serve hot with maple syrup on top.

 

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