Buttermilk Pancakes

You never really know who you’re marrying, at least I didn’t.  JonPaul and I had only been together for six months before we got engaged.  Granted we had a long engagement, but still at the ripe age of 27 we barely knew who we were, let alone the person was we were marrying.

Thankfully, a decade later, I can say with confidence that I think I got a good one.  There are a million reasons why I’m grateful for my relationship with JonPaul (we’ll save that for another post), but one at the top of the list is our unspoken Saturday morning ritual.  Without fail, every Saturday morning JonPaul quietly gets up with the kids, closes our bedroom door to let me sleep, and makes pancakes for the kids.

I know, right?  It’s pretty ridiculous.  I am beyond spoiled.  As a stay at home mom to four kids, there is no better gift than a quiet moment in your bed while someone else tends to the wild masses down below (and on top of that feeds them!).  It’s like winning the lottery.  I would take an extra hour of sleep on Saturday morning over just about anything, literally, anything.

JonPaul has tried a lot of pancake recipes, some mixes and some other recipes of our own, but without question this is the family favorite.  I never really appreciated the use of buttermilk until this recipe.  It gives the pancakes a great balance so their not overly sweet and they puff up so light and airy. They’re like a little warm fluffy gift that just happens to be covered in sweet sticky syrup.

I can’t send JonPaul to your house to make these (because I’m too selfish and love my sleep), but you can enjoy this same warm fluffy goodness while lounging in your jammies next Saturday.  I hope you love them as much as we do.

 

Buttermilk Pancakes
 
Prep time
Cook time
Total time
 
Author:
Recipe type: pancakes
Cuisine: breakfast
Serves: 8-12 pancakes
Ingredients
  • 1 teaspoon of salt
  • 2 teaspoons of baking powder
  • 1½ teaspoons of baking soda
  • 2 cups of flour
  • 3 tablespoons of sugar
  • 2 eggs, lightly whisked
  • 2 cups of buttermilk
  • 2 tablespoons of unsalted butter, melted and cooled
Instructions
  1. In a bowl, whisk together the dry ingredients - flour, salt, baking powder, baking soda.
  2. In a separate bowl, whisk together the buttermilk, eggs and cooled butter (do not add hot butter or your eggs will curdle).
  3. Created a well in your dry ingredients, slowly pour in the wet ingredients. With a wooden spoon (not a whisk) slowly combine all the ingredients only mixing until the the flour is incorporated. Do not overmix, your pancakes will be tough and flat.
  4. The batter should still be a little lumpy
  5. Heat your griddle, add butter, and begin to add your pancake mix. We find that our ¼ cup measuring cup is the perfect scoop and creates a great manageable size pancakes. Once you see bubbles begin to appear, carefully flip and finish cooking until golden brown on both sides.
  6. Serve immediately and enjoy

 

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