Breakfast

Buttermilk Pancakes

Pancakes are always a crowd pleaser in my home

The funny thing is, I’ll bet you didn’t know you have most, if not all, of the ingredients in your pantry to make great buttermilk pancakes from scratch!

 This is a true story

The best part is you don’t have to spend a lot of money on store bought pancakes and you will get a lot of them, so you can use what’s left (if any) for breakfast during a busy week

  So you will need 2 cups of buttermilk to start

What?  No buttermilk?  No sweat!  Simply make your own

Pour 2 cups of milk into a mixing bowl

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Add an acid, in this case, I’m adding 2 tablespoons of fresh lemon juice, so that’s one tablespoon per cup of milk

Let stand for 10 minutes and you have buttermilk!

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In a dry mixing bowl add about 3 cups of all purpose flour

Add in 2 teaspoons of baking powder and 1 teaspoon of baking soda

 Next add in a 1/2 teaspoon of salt and 3 tablespoons of sugar

Whisk the dry ingredients together

Next you will need two large eggs

Give them a nice whisk

Then add and mix into the buttermilk

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Pour the wet ingredients into the dry and whisk until mostly smooth

I like to make my batter a little ahead of cooking time to let it sit at least 1/2 hour

The ingredients will actually react and the batter will start to rise and get a lot of bubbles in it.  Which equals fluffy light pancakes

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Now it is time to get your griddle or pan hot, you can use butter or cooking spray to coat the surface

I like to use a small measuring cup as my ladle

Pour even amounts of batter equal distances apart to allow them to spread out

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Patience will be rewarded

Wait until you have some nice bubbles on the back end of the pancake before flipping

It is also ok to sneak a little peak under a corner to check how brown they are, then flip away!

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Light fluffy delicious pancakes, all with ingredients you most likely have at home

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Serve with your favorite breakfast toppings and sides!!!

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Enjoy!!!

Simply Sundays! ~ Buttermilk Pancakes

  • Servings: 6-8
  • Difficulty: Easy
  • Print

Ingredients

For the buttermilk

2 cups of milk

2 tablespoons of lemon juice

For the pancakes

3 cups of flour

2 teaspoons of baking powder

1 teaspoon of baking soda

1/2 teaspoon of salt

3 tablespoons of sugar

2 large eggs

Directions

For the buttermilk

Pour 2 cups of milk into a mixing bowl.  Add 2 tablespoons of fresh lemon juice.  Let stand for 10 minutes

For the pancakes

In a dry mixing bowl add about 3 cups of all purpose flour.  Add in 2 teaspoons of baking powder and 1 teaspoon of baking soda. Next add in a 1/2 teaspoon of salt and 3 tablespoons of sugar.  Whisk the dry ingredients together

Whisk 2 large eggs then add them to the buttermilk and whisk them together.  Pour the wet ingredients into the dry and whisk until mostly smooth.  Let the batter sit for 1/2 an hour to rise a bit

Heat up a griddle or pan, you can use butter or cooking spray to coat the surface.  Using a  small measuring cup for a ladle, pour even amounts of batter equal distances apart to allow them to spread out

Wait until you have some nice bubbles on the back end of the pancake before flipping.  It is also ok to sneak a little peak under a corner to check how brown they are, then flip.  Serve with your favorite breakfast toppings and sides

© Simply Sundays 2016

All rights reserved

4 comments on “Buttermilk Pancakes

  1. What a scrumptious stack of pancakes! They look so delightfully fluffy – the way my kids like it!

    And thank you for the hint on making our own buttermilk … I was about to say, “Hard to get it!” Now I have no more excuses! Next Sunday, Pancakes!

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