Tag: 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

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!