The Only Buttermilk Pancake Recipe You'll Ever Need

The Only Buttermilk Pancake Recipe You'll Ever Need

While many resort to pancake mix when making a special weekend breakfast, homemade pancakes are a must. Here's the little-known secret: the batter takes just as long to make as a boxed mix, and the result is infinitely better. If the attractive appearance of these golden, crisp cakes isn't enough to push you toward the skillet for a sneak taste, surely the buttery scent and familiar buttermilk tang will send you over the edge.

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As long as you follow the recipe and keep an eye on the heat, you'll produce something that looks like pancakes. If your flipping skills are a bit messy, don't worry! You'll get better with practice. The key is to visualize a clean landing and to have confidence that you can flip those pancakes like a brunch master. When in doubt, refer to our essential tips for making pancakes so you can whip up an impressive stack to serve to your friends and family.

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Once all of the pancakes are made, stack them high and serve them with a slab of butter and authentic maple syrup. One bite of these pancakes, and you'll be a convert for life.

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Buttermilk Pancakes

From Anna Monette Roberts, POPSUGAR Food

Ingredients

2 cups all-purpose flour 1/4 cup granulated sugar 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 2 eggs 2 cups buttermilk 1/2 cup salted butter, melted and cooled slightly Clarified butter or high-heat vegetable oil, for cooking

Directions

In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Set aside. In a large bowl, whisk eggs. Whisk in buttermilk and melted butter. Stir flour mixture into buttermilk mixture until just combined (lumps are OK). Heat the oven to 200°F and place an oven-safe plate or baking dish inside. Heat a large, nonstick skillet on the stove top over medium heat. Melt 1/4 teaspoon of butter on skillet. Dollop 1/2 cup batter onto skillet; depending on the size of the skillet, it may fit 2-3 pancakes. Cook pancakes until bubbles rise to the surface and pop, about 2 minutes. Carefully flip pancakes and cook another 2 minutes. Transfer cooked pancakes to plate in the oven. Cover with foil. Repeat with more butter and remaining batter, until all pancakes are cooked.

Information Category Breakfast/Brunch, Pancakes/Waffles Cuisine North American Yield Makes 12 pancakes Average ( votes):

(Original source)