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
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!
Next, let’s work on our dry ingredients
We will need 3 cups of all purpose flour, 3 tablespoons of sugar, 2 teaspoons of baking powder, 1 teaspoon of baking soda and 1/2 teaspoon of salt
Add all of the dry ingredients in with the flour and whisk to combine
I then dumped this into my Ninja food processor
You can use a blender or just mix away in a large bowl
Whisk two large eggs and add in the buttermilk
Add the wet ingredients to the dry ingredients
Give it a blend
After around 30-40 seconds or so I turn it off and use a rubber spatula to make sure the dry ingredients are being incorporate with the wet
Blend some more until you have a nice batter
Now this is the really important
You need to let the batter rest at least 30 minutes or so in the refrigerator
This is key to lighter fluffier pancakes so plan ahead
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
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 peek under a corner to check how brown they are, then flip away!
Light fluffy delicious pancakes, all with ingredients you most likely have at home
Serve with your favorite breakfast toppings and sides!!!
Enjoy!!!
Simply Sundays! ~ Buttermilk Pancakes
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
Combine 2 cups of whole milk with 2 tablespoons of lemon juice and set aside for 10 minutes to make buttermilk
In a large bowl, whisk together 3 cups of flour, 3 tablespoons of sugar, 2 teaspoons of baking powder, 1 teaspoon of baking soda and 1/2 teaspoon of salt. Pour the dry ingredients into a blender or food processor
In a bowl whisk together 2 large eggs and the 2 cups of buttermilk until combined. Pour the wet ingredients into the blender with the dry ingredients. Blend for around 30-40 seconds then use a rubber spatula to ensure the dry ingredients are being incorporated properly with the wet
Refrigerate the batter and allow it to rest for at least 30 minutes
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 peek under a corner to check how brown they are, then flip. Serve with your favorite breakfast toppings and sides
Tools used to make this recipe
Architec Carving Board, Gripperwood
Pyrex Prepware 1-Cup Measuring Cup
Silicone Flexible Rubber Baking Spatula
Royal Classique 10 Piece Stainless Steel Measuring Cups and Spoons Set with Silicone Handles
OXO Good Grips Flat Wire Whisk
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