I have been using this pancake recipe for years and it’s always a hit.
When I first started making these pancakes, I had to plan in advance to ensure that I had buttermilk on hand. However, since I discovered that you can make buttermilk with 1 tablespoon of lemon juice and a cup of regular milk, I no longer have any excuses. All you need to do is add a tablespoon of lemon juice (or white vinegar) to 1 cup of milk and let it stand for 5 to 10 minutes. That’s it! So no excuses, just go try out this recipe.
If your mornings are as chaotic as ours, consider having a batch of the dry ingredients premixed and stored in your pantry. That way all you need to do in the morning is add the wet ingredients and enjoy a family breakfast.
Buttermilk Pancakes
Prep time
Cook time
Total time
Author: Penny
Recipe type: Breakfast
Ingredients
- 2 cups all purpose flour
- ¼ cup sugar
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 eggs, beaten
- 2 cups buttermilk
- ¼ cup melted unsalted butter
Instructions
- In a large bowl, mix together the dry ingredients. Make a well in the middle of the bowl and add the wet ingredients and slowly incorporate. Make sure not to overmix. The batter will be lumpy.
- Heat a griddle or non-stick pan over medium heat and spray with cooking spray. Add a small ladle of batter on griddle/pan and cook for a couple of minutes per side.
- Serve with fruit and maple syrup.
Leave a Reply