Skip to main content

Classic Buttermilk Pancakes



A stack of fluffy buttermilk pancakes dripping with maple syrup is like a warm hug on a cold day.  I have a serious weakness for them, and they're always easy to whip together on an easy Sunday morning (are you humming the song now?).

I have a handwritten journal where I jot down my very favorite recipes, which I turn to again and again and again.  This recipe earned a spot in it long ago and the page is now lovingly splattered from frequent use.

If you're in a creative mood, you can add fresh blueberries, chopped strawberries, chocolate chips, chopped nuts or even mashed bananas to this batter.  The possibilities are endless!
 
Classic Buttermilk Pancakes
 
Ingredients:
2 cups all-purpose flour
2  1/2  tsp baking powder
1 tsp baking soda
3/4 tsp salt
2 Tbsp granulated sugar
2 large eggs
2 cups buttermilk
1/4 cup vegetable or canola oil
Butter or cooking spray, for greasing the cook surface

Directions:
Preheat oven to 200 degrees F (for keeping the pancakes warm).
 
Combine the first 5 ingredients; stir well.
 
Whisk together eggs, buttermilk and oil in a bowl.   Add to flour mixture and stir just until dry ingredients are moistened and lumps are mostly gone.

Heat a large skillet or griddle over medium heat/350 degrees F.  Once hot, melt a few tablespoons of butter on the cook surface.  For each pancake, pour about 1/4 cup batter onto your buttered skillet/griddle.  Cook over medium heat until golden brown and flip to continue cooking on the other side.
 
Place cooked pancakes on a baking sheet and keep warm in the preheated oven while you cook the rest.
 
Serve warm with your favorite maple syrup!
 
TIPS:
You know the pancakes are ready to flip when the bubbles on the surface of each pancake don't pop.

Batter can be stored in fridge for up to 1 week.

Add blueberries, chocolate chips, nuts, mashed bananas, etc as desired to the pancake batter for extra flavor.
 

Comments

Popular posts from this blog

Absolutely Sinful Cinnamon Rolls

***Alrighty, here are the cinnamon rolls that I mentioned in my previous post. I put these together on Christmas Eve, and then baked them on Christmas morning. Let me just tell you...there's nothing quite like the smell of yummy cinnamon rolls wafting through the house on Christmas morning...ahhhhh...so wonderful! This is going to be a new tradition for us...fresh, homemade rolls on Christmas. I thought that I might try this recipe, and then maybe try a new one next year...until I found one that I really loved. However, I hit the jackpot on the first try! This is THE recipe that I'll always use. UPDATE:   Since originally writing this post in 2008, I've  made these cinnamon rolls every year for Christmas!  They are a holiday tradition that my family looks forward to all year!  You can see my other posts here, with lots more photos of these sinful cinnamon rolls: CHRISTMAS 2009 CHIRSTMAS 2010 CHRISTMAS 2011 The great thing was that I could prepare them on Christmas

My Favorite Quiche!

***It's not often that a recipe is worthy of re-posting.  I think I've only done that once or twice in the entire time I've written this blog.  However, this is one of those rare occasions.  Back in 2009 when Brad and I went to Europe, we had the most amazing Quiche Lorraine at the incredible Les Deux Magots cafe in Paris.  It was delicious and was served alongside a yummy salad of fresh greens (Quiche Lorraine sur Salade Verte).  Oh, it was heaven on a plate!  It also didn't hurt that we were sitting on the patio of one of the most famous cafes in Paris, after all...haha.  The atmosphere and people-watching in that particular area are hard to beat. I'll never forget the elderly lady that was sitting at the table right next to us (the tables were situated pretty close together).  She was dressed to-the-nines, was all by herself, and was just the quintessential, classy Parisian lady.  I wish more than anything that I had tried to strike up a conversation with her

Paula Deen's Squash Casserole

***In my opinion, side dishes don't get much better or certainly...comforting!...than a cheesy casserole. This recipe has comfort food written all over it...After all, what Paula Deen recipe doesn't? Plus, this dish is super easy! Squash is one of Brad's favorite veggies, and we recently came across some beautiful, fresh squash at a local store. I couldn't help but grab some up! I found this recipe by Paula online, and I knew it sounded fabulous. I didn't have the exact ingredients on-hand, but I made some substitutes that ended up being perfect (my changes are in orange below). For example, instead of sour cream, I used mayonnaise...Plus, I changed the amounts and varieties of cheeses just a little bit. One of my favorite cheeses recently is a scrumptious Gruyere...I have yet to taste something with Gruyere in it that I didn't love. It added a wonderful taste to this casserole and a divine depth of flavor. This recipe is sure to remind you of your Grandmothe