Wednesday, November 30, 2011

Best Buttermilk Pancakes Ever

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Now that I have shared my "Best French Toast Ever" recipe with you, naturally, I just had to post my best pancake recipe ever! These soft, fluffy, pancakes are my #1 go-to pancake recipe for a perfect Sunday breakfast. You can add chocolate chips, blueberries, or your favorite mix-in, and top them with fruit, whipped cream or classic maple syrup. Whether you make mini silver dollar pancakes or larger plate sized pancakes, these fool-proof pancakes are so simple to make and come out thick, yet light and delicious, every time.

 


Pancakes are pretty simple to make, but with a few tips and tricks, you can make thick, fluffy, golden, buttery, perfect pancakes without a mix, right at home!

Just stir the dry ingredients into wet ingredients and lightly whisk. The more you stir the more chewy and dense your pancakes will be so leave a few lumps and be gentle with it. Then let the batter sit about 5-10 minutes, this will help the acidity from the buttermilk react with baking soda for leavening, to help give your pancakes their soft, airy height.


Pour onto griddle.



Gently press in any additions (chocolate chips, blueberries, etc.) on to the tops of the pancakes. 


Flip pancakes over when they start to bubble on top and are slightly dry around the edges and golden underneath.


Perfection! You will never step foot into a pancake house again after these!

 

Thick, light, fluffy goodness!


Drench Pour syrup on top...


...and dig in!




Best Pancakes Ever

Yield: 8 pancakes (or 16 silver dollar pancakes)

Ingredients
  • 1 cup all-purpose flour
  • 2 tablespoons sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 tablespoons unsalted butter, melted
  • 1 large egg
  • 1/2-1 teaspoon vanilla extract
  • 3/4 cup buttermilk (click here for my homemade buttermilk substitute
  • 1 cup chocolate chips, blueberries, or mix-in of your choice (optional)
  • non-stick spray or butter for griddle/pan

Directions

Place a non-stick skillet over medium-low heat. Combine flour, sugar, baking powder, baking soda, and salt in a small bowl and gently whisk to combine. Whisk melted butter or oil, egg and vanilla into buttermilk. Pour the flour mixture into the milk mixture and gently whisk until just combine. The batter should be thick and slightly lumpy. Do not over beat the batter, this will result in tough, dense pancakes. The gently whisked, lumpy batter will yield light and fluffy pancakes. Let batter sit about 5-10 minutes.

Grease griddle/pan. Pour 2 tablespoons of batter 1-2 inches apart on pan for mini silver dollar size pancakes (shown), or 1/4 cup batter for larger pancakes. 

Gently press in any additions (chocolate chips, blueberries, etc.) on to the tops of the pancakes. 

Flip pancakes over when they start to bubble on top and are slightly dry around the edges and golden underneath. Cook until golden on bottom. This will take less time than the first side to cook, about 1 minute. Repeat with the remaining batter. Serve warm with butter and syrup. 

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Chocolate chip pancakes anyone? You can create just about any flavor with this recipe using toppings of your choice. Try them with whole wheat flour, blueberries and a touch of cinnamon for a healthy alternative. 


Check out my pumpkin pancakes for another fun flavor option.


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1 comment:

  1. Our son was 2 when HE put choc. chips on his pancakes...took them out of the cupboard and dumped them on...he is 33 and still ONLY eats pancakes if there are choc. chips nearby!!

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