Pancakes always used to be so scary! How do people get that elusive perfect pancake?? Boxed mix was fine, but certainly nothing to write home about and DEFINITELY not worth the disappointment of a plate of messed up pancakes. Then I found this recipe. I like to double it and have batter on hand for the next couple of days. You can also make the whole batch and freeze them for a quick kid-approved breakfast or after school snack.
It calls for buttermilk, which I never have, so for a while I just substituted regular milk and they were awesome! Turns out, though, the buttermilk is KEY and easy to make yourself (check out this post for the recipe). Adding the buttermilk brought my pancakes to a totally new level. It makes the outside a tad crispy, but the inside stays totally fluffy.
The other key is Taking Your Time. This is probably something that most of you are saying “um…yea. A moderately trained monkey knows that.” But it was revolutionary to me! When I want pancakes, I want them right now, and cooking them on a hotter skillet makes them cook faster right? Nope. Well, sort of, but not the way I wanted. I cook these on medium heat or a little less and just wait it out.
- 3/4 Cup Buttermilk
- 1 Cup All-purpose flour
- 2 Tbl White sugar
- 1 tsp Baking powder
- 1/2 tsp Baking soda
- 1/2 tsp Salt
- 1 Egg
- 2 Tbl melted butter
- Cooking spray
- Combine dry ingredients in a mixing bowl, then add wet ingredients. I also like to add some vanilla and cinnamon to the mix for even more flavor, but it’s totally up to you. I don’t really have a specific amount of those, I just wing it. How bad could it turn out?
- Using a quarter cup for measuring, pour batter into a skillet that’s been heated over medium-low heat and sprayed with cooking spray. Once in the pan, I add whatever berries or additional spices I’m using that day. This particular morning, it was blueberries and apple pie spice (around the holidays, my husband likes pumpkin pie spice added to his. Sautéed apples would be awesome too).
- When you start seeing bubbles in the batter, it’s time to flip! I’m not sure exactly how long mine usually take before they are ready to flip because I forgot to time it (oops) so use your best judgment. Makes about 15 pancakes using your 1/4 cup scoops.
Next time you have friends over for dinner, make it a breakfast night and MAKE THESE. Add some strawberry sauce, and they will move in with you so save it for people you really like. For updates on new posts, follow me on Facebook, Instagram, and Pinterest.