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

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