Classic Buttermilk Pancakes
We love pancakes in our house. They really are an easy meal to make that can be enjoyed by everyone. This is the first time I’ve made classic buttermilk pancakes and this recipe didn’t disappoint. I found it on the Taste of Home website.
The key to making pancakes is patience. Before flipping them, you have to wait for the telltale bubbles around the edges and in the center. The edges should also start to appear dry. If you flip and it doesn’t look golden brown, you can always flip back once the second side is done.
Pancakes hold a special place for me. I love that they are so customizable. Add berries, nuts, or chocolate chips. We all like something different so hubby gets blueberries, I get pecans, and the kids opt for chocolate chips. Of course, plain are good too.
Sometimes the classics are best. These classic buttermilk pancakes are perfect any day of the week.The best time to throw in your add-ins is just before they begin to bubble up. This gives the pancake batter a chance to puff up around the berries, nuts, or chips. That way they aren’t just sitting on the bottom where they have an opportunity to fall off the pancake.
Pancakes are a perfect way to make Mom or Dad feel special. Older kids can help make the pancakes. Both of my boys make them on their own, but they are teenagers. Younger children should always be supervised. It’s a great life skill to learn to cook for yourself and pancakes are an easy place to start.
Try these other pancake recipes:
Classic Buttermilk Pancakes
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 tablespoons sugar
- 2 large eggs lightly beaten
- 2 cups buttermilk
Instructions
- In a large bowl, combine the flour, baking powder, baking soda, salt, and sugar. Stir with a whisk to combine and aerate.2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, ½ teaspoon salt, 2 tablespoons sugar
- Add the buttermilk and eggs, whisking until combined. The mixture will be lumpy. Allow the mixture to sit for 8 – 10 minutes. It will bubble a bit and thicken.2 large eggs, 2 cups buttermilk
- Heat a large griddle over medium heat. Brush the griddle with melted butter. Spoon about 1/3 of a cup of batter onto the griddle, smoothing it into a circle so it's even. Don't drop batter too close together and don't crowd the griddle.
- Flip the pancakes over when the edges look dry and bubbles appear on the surface. Continue cooking until golden brown.
- Remove from the griddle and serve with butter and warm maple syrup.
Ohhh, now I’m craving pancakes! I used to customize too–added frozen blueberries for me, plain for my husband and chocolate chips for the kids!
What a perfect Father’s Day breakfast. Pancakes are such a treat and yours are so nice and fluffy.
We make pancakes a lot! I have a recipe I always use but I’m always on the lookout for a different one! Can’t wiat to try this.
Pancakes are always a hit. The Angel Face and Teen like the chocolate chips in theirs too.