These pancakes are melt in your mouth delicious, scrumptious and satisfying! Perfectly moist and airy and down right amazing plain or topped with warm maple syrup! These are made classic by using tangy buttermilk but in a pinch make homemade buttermilk by mixing your whole milk with a couple of tablespoons of lemon juice and let it sit for about ten minutes until it thickens slightly but if you are out of lemon juice, regular ole’ milk will work as well. We are flexible in this recipe…lol but trust me buttermilk is legit the best!
These pancakes are moist, fluffy and perfect in texture. Not to mention the perfect amount of sweetness without being overly sweet! Trust me breakfast lovers everywhere, i promise I won’t let you down with this recipe. Just try the recipe as is the first time around to see for yourself! We use this recipe as the basis for all our other additions and especially with the addition of blueberries…phenomenal! Serve with sausage or bacon or kick it up a notch by serving with candied bacon, it’s not overly sweet and it’s perfect to accompany these amazing pancakes. Either way you’ll thank me later!
Cooks Notes: To make this in a jiffy you have one of two options. Make them and freeze in ZipLock freezer bags then simply microwave for a couple of minutes to serve or assemble the batter the night before and refrigerate then just fry them on the griddle the next morning. They will have a nice fluffy texture as they sit overnight and expand from the baking powder. It makes enough to feed a family but feel free to double the recipe to feed a crowd just be sure to calculate your measurements correctly when increasing the recipe.
In a pinch, if I’m pressed for time or lacking a few ingredients my favorite store-bought pancake mix is hands down Krueutz brand but honestly you can make this in a jiffy so go for it!
Be sure your baking powder is not expired! I can’t express this enough folks…quality baking powder reacts with the wet ingredients to make the perfect texture so be mindful of this tip!
Also try these delicious variations:
- Add 1 tablespoon quality ground cinnamon and 1/2 teaspoon ground nutmeg to your dry ingredients.
- Bursting Blueberry
Once batter is complete gently fold in 1/2 cup fresh or frozen blueberries. (when using frozen blueberries keep in mind to thaw them first & be aware frozen blueberries tend to turn pancakes slightly blue or green in color but they will still be delicious)
- Make your batter as directed then gently fold in 1 cup of semi-sweet chocolate chips and cook as directed. Serve simply with powdered sugar. Syrup is not needed for this version.
- Make your pancakes as directed then set them aside as you make your bananas foster. Peel and slice 2 bananas to medium thickness. In a large nonstick skillet on medium heat add 1 stick of butter, 1 cup of granulated sugar and 1 cup brown sugar and allow to caramalize swirling the pan as needed to prevent it from hardening. Once it has begun to bubble up and become syrupy add 1 tablespoon of vanilla extract and swirl the pan again. Carefully lay in your banana slices and dust with ground cinnamon. Allow the bananas to caramelize on both sides being sure to turn them as they cook. Once done, serve atop warm pancakes. Syrup is not needed for this version.
Once your pancakes start cooking on the skillet and bubbling on the edges, start pressing in fully cooked chopped bacon or fully cooked sliced sausage links then flip your pancakes and cook for 30 seconds.
*Also taste great topped with sliced canned peaches, smeared in pumpkin butter or topped with spiced apples the toppings are endless!
SERVINGS: 10 TO 20 DEPENDING ON SIZE
PREP TIME: 5 MINUTES
COOK TIME: 10 TO 15 MINUTES
- 2 cups all-purpose flour
- 1 1/2 tablespoons baking powder
- 3 tablespoons brown sugar or granulated sugar(stick to the recipe, trust me it won’t be to sweet)
- 1/2 teaspoon kosher salt
- 1 tablespoon pure vanilla extract
- 2 large eggs
- 6 tablespoons melted butter, cooled
- 1 1/2 to 2 cups buttermilk, buttermilk substitute or whole milk depending on desired thickness.
- Extra melted butter for basting
- Combine the dry ingredients in a large mixing bowl and mix well.
- In a separate bowl beat eggs, vanilla, buttermilk and melted butter together then add to dry ingredients and mix gently until combined. *Start with 1 1/2 cups of buttermilk and if your batter seems too thick add an additional 1/2 cup. Do not OVERMIX or pancakes will be tough!
- In a large nonstick skillet add cooking spray and cook on medium heat, use a measuring cup to ladle scoops onto skillet.
- Once bubbles form around edges, flip pancakes and cook for up to 30 seconds. Baste each batch in a light drizzle of melted butter hot of the skillet and set aside while you make the rest.
- Serve with maple syrup or powdered sugar and fresh berries.