Big, Fluffy Buttermilk Pancakes

Golden and fluffy buttermilk pancakes with slightly crisp, buttery edges and a soft, light interior that would satisfy any lumberjack or table full of hungry kids breakfast before school. These pancakes are melt-in-your-mouth good! Growing up, my mom made us pancakes at least once a week. Sometimes more frequently than that.

It was one of those recipes that she had memorized and could throw together in no time flat. And that is the pancake recipe I used for years after leaving home and getting married. So I was a little astonished a few years ago when I was visiting home and my mom announced that she had a different pancake recipe that she was using. It felt like a betrayal!

I couldn’t understand what was wrong with the old pancake recipe and why she would entertain a new one! But then the pancakes came out and they were so unbelievably good that I understood that even though the pancakes I had grown up on were good, there were some tweaks and tricks that could make them even better. Since then, I have been experimenting and adapting my pancake recipe until I have finally found The One.

These are the most glorious, fluffiest, most perfect buttermilk pancakes ever and they don’t have extra steps like whipping egg whites or dirtying extra bowls. A camp full of lumberjacks would most certainly approve. I mean, I’m guessing they would because I’ve never met an actual lumberjack, let alone a camp full of them, but still.

You get what I’m saying. Pancakes are always a good idea at our house because everybody loves them and you can customize them easily to suit different tastes. 1. Don’t overmix your batter. Just use a spoon and stir the pancake batter together by hand until only a few streaks of flour remain.

A thick, slightly lumpy pancake batter is the best because the more you stir your pancake batter, the less light and fluffy your pancakes will be. 2. Butter your griddle or pan. This step improves both the flavor and texture of the pancakes and gives them more of that flapjack quality with slightly crisp edges and hint of buttery flavor that you don’t get if you skip the butter. It also helps the pancakes not to stick when it’s time to flip them. 3. Use real buttermilk.

Golden and fluffy buttermilk pancakes with slightly crisp, buttery edges and a soft, light interior that would satisfy any lumberjack or table full of hungry kids breakfast before school. These pancakes are melt-in-your-mouth good! 1. In a large bowl, add the dry ingredients and stir to combine. 2. Add the buttermilk, eggs, and melted butter and stir just to combine. Be careful not to overmix the batter - stir just until the streaks of flour are gone.

It's totally normal to have a lumpy pancake batter. 3. To make your pancakes, heat a griddle or large frying pan over medium heat. You may need to adjust the temperature a bit so the pancakes don't cook too fast on the bottom. Add a pat of butter to the pan and let it melt, then scoop about 1/3 cup of batter and drop it into the pan to form a pancake. Repeat with the remaining batter.

4. Watch your pancakes and when you start to see little bubbles appearing on the top of each pancake, give them a flip with a large spatula and cook the other side until golden brown. Like what you see here, Be sure to sign up to join my mailing list so you don't miss out on more recipes like this one!

Set the batter aside for a few minutes while you start to heat up your skillet or frying pan. Set your pan on medium-high heat. Add about 1 tablespoon of butter to your heated pan. If your butter immediately starts turning brown, your pan is too hot. Wipe it out and do another dab of butter. Then it’s time to add your pancake batter.

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