It’s not an exaggeration— these pancakes really are the best! They’re light, fluffy, and full of flavor.
Having a baby definitely makes a morning person out of you. (Goodbye sleeping in, forever!) But what we’re going through right now with our toddler brings a whole new meaning to the phrase “early to rise”. We’re talking 5am, on the dot, every single morning for the last 3 months.
I’m hoping it’s just a phase and I look forward to the day when he gets up at a less horrific hour, but until then, pancakes to the rescue! They have been our saving grace the last few months.
This recipe is adapted from one my husband found many years ago and we’ve been using it ever since. It’s just proved time and time again to be better than any other recipe, and any time I give another recipe a try we’re always disappointed.
My husband isn’t much of a cook, but he has mastered these pancakes and I love when he makes them for us on lazy weekend mornings or on those days when we’re all up much earlier than we like and need a little pick-me-up.
We all enjoy them a little differently— my husband goes traditional with butter and real maple syrup, the toddler gobbles them up plain, and I prefer jam and fresh fruit.
Whatever you like for toppings, one thing for sure is that you’re going to love these pancakes. Give them a try this weekend and let me know what you think!
• Buttermilk is absolutely key to the flavor and rise of these pancakes. If you’re out, you can make your own in a pinch. Add 2 tablespoons lemon juice to a liquid measuring cup and add enough milk to make 2 cups. Let sit 5 minutes.
• Starting with room temperature milk and eggs will prevent the melted butter from solidifying into tiny droplets when you add it to the wet ingredients, OR you can stir in the melted butter at the very end after you’ve combined the wet and dry ingredients.
• Whisk the wet and dry ingredients only until just combined, do not over mix the batter. It’s okay if it’s a little lumpy. This will produce a more tender pancake.
• I prefer to use a cast iron skillet for pancakes, as it creates a great golden exterior.
• You can use either butter or neutral oil (vegetable oil) to grease your pan, though I prefer the flavor of butter. I grease my cast iron pan just once before cooking the pancakes, but depending on what type of pan you’re using you may need to grease more often.
• To keep pancakes warm and crisp while you work, place them in a single layer on a sheet pan in a 200 degree oven.
• Pancakes freeze really well! Place a sheet of parchment paper or wax paper in between each pancake inside a ziplock bag or plastic container. Store for up to 1 month. Reheat in the toaster.
- 2 cups (240 grams) all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups (475 ml) buttermilk
- 2 large eggs
- 1 tablespoon vanilla extract
- ¼ cup (56 grams) unsalted butter, melted and cooled slightly
- In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. In a separate bowl, whisk together the buttermilk, eggs, vanilla and melted butter. Add to the dry ingredients and mix until just combined. Do not over mix.
- Preheat a skillet over medium heat and grease with butter or oil. Pour ¼-1/2 cup of batter (depending on pan size and desired pancake size) into the pan and cook until edges appear dry and bubbles are visible on top, about 3 minutes. Flip and cook on the other side 2-3 minutes.
- Serve immediately or keep warm in a 200 degree oven until ready to serve.
- Store leftovers in an airtight container in the fridge for up to 1 week, or freezer for up to 1 month. Reheat in the toaster.
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