Please make these for yourself or your family this weekend! They are so light and fluffy, and tangy from the buttermilk. I make these every other week and keep the extras in the freezer so I can pop them in the microwave during the week for a quick breakfast.
I start with Alton Brown’s instant pancake mix, by combining flour, baking soda, baking powder, kosher salt, and sugar. The wonderful thing about this recipe is that this makes enough pancake mix for 3 recipes, so you can keep the extra and just mix in your wet ingredients when you are craving pancakes on a Sunday morning
I adapted the recipe by omitting all of the butter, and I do not separate the egg yolks and whites to simplify things. They still come out extremely tender and delicious! Mix your wet ingredients together in a measuring cup (buttermilk, eggs, vanilla extract). Add the wet to 2 cups of the dry ingredients and mix just to combine, do not over-mix as this will make the pancakes tough.
Then heat up your skillet or griddle on medium high heat and add a little butter. I use a 1/4 cup measure to ladle the pancakes onto the pan. Cook until bubbles form on the surface and the bottom is golden brown, flip and cook until set on the other side.
Mmm…I am craving these pancakes right now! You can add bananas, blueberries, chocolate chips (or whatever your heart desires), to the batter before you flip them. Stack them up high and top with more fresh fruit, maple syrup, whipped cream or greek yogurt!
These are so good, you have to make them…your family will be so happy! This recipe makes about 16-20 pancakes. I allow the extras to cool and then place them in a freezer safe plastic bag. During the week, I put a couple frozen pancakes on a plate and heat in the microwave for one minute. They are still so delicious, and my daughter loves having pancakes in the morning Hope you enjoy and have a great weekend!
Best Buttermilk Pancakes
Adapted from Food Network
6 cups all purpose flour
1/2 teaspoons baking soda
3 teaspoons baking powder
1 tablespoon kosher salt
2 tablespoons sugar
Mix all ingredients together in a lidded container or Ziploc bag. Keeps for up to 3 months.
2 cups buttermilk, well shaken
2 eggs, beaten
1 tsp vanilla extract
Mix the wet ingredients together. Take 2 cups of the dry mix and add the wet ingredients to the dry. Mix until just combined, there will be lumps. Heat pan or griddle and add a little butter. Ladle pancake batter in 1/4 cup measures onto hot pan, and cook until bubbles form and bottom is golden brown. Flip and cook until other side is set. You may keep these warm in a 200 degree oven while you are making the rest of the pancakes. Serve with your favorite fruits and maple syrup