Buttermilk Pancakes My Family's Favorite! • A Farmgirl's Dabbles

Do you pour your pancake mix out of a box, and then stir in some milk and eggs, That’s how I did it for many years. I just didn’t know any better. Then, while in college, a friend intervened and rescued my life from what promised to be a very unsatisfying flapjack destiny. I was introduced to homemade buttermilk pancakes.

Why in the world did I ever think they could only be enjoyed when ordered from a restaurant’s plastic slip-covered menu, These Buttermilk Pancakes are the best homemade pancakes around, overwhelmingly approved by every member of my family (plus lots of extended family members and friends!). They rise up light and fluffy, bake up golden brown, and are perfectly moist and tender.

But the best part is the flavor. They taste like they came straight from Heaven’s diner. The buttermilk lends a little tang, while butter adds a hint of richness. And if you detect a bit of cinnamon warmth…yep, that’s in there, too. Shaking cinnamon into most every baked good is a trait I inherited from Mom, and one I’m happy to claim.

If you adore a good pancake and haven’t ventured out of the “pancakes from a box” method yet, I beg you to give this recipe a try. I’m willing to bet that you’ll give up your old ways after just one bite, and that you’ll never buy another pre-mix again. My money’s on the table. I want to hear from you!

If it is way too thick, you can add a tiny bit more water, but don't add too much or you will have thinner pancakes. 3. Now, important, let the batter sit 10 minutes before cooking. This is necessary to let the ingredients soak in together and allow the starch and baking powder react with the liquids, resulting in more fluffy pancakes. At this same time, heat up your pan on medium-low, closer to low for those same 10 minutes. It's important your pan is hot when you add the batter.

This is necessary so the cookie cutter works and the pancakes don't stick. Pour a scant 1/3 cup batter into the circle and lightly smooth out the top. Let them cook about 3 minutes or until the top is starting to look dry before you flip them. You can peak underneath to see if it's browned.

If they are cooking too fast, slightly turn down the heat. Gently pull off the cookie cutter with tongs and flip the pancake. Otherwise, if not using a cookie cutter, just pour onto your pan or pancake griddle, lightly smoothing out the top, but not spreading out the batter too much. The more you spread out the batter, the thinner your pancake. The pancakes will still be delicious and fluffy without a cookie cutter, just not quite as tall. 5. Serve with delicious maple syrup!

Slowly whisk the wet mixture into the dry mixture just until combined. The resulting should be slightly lumpy yet still combined so don’t overmix. Leave the lumps there. No need for a smooth batter. Heat a griddle or non stick skillet over medium heat and melt extra butter. Pour about 1/4 of a cup of batter onto the griddle surface in a circular pattern and allow to sit until bubbles form and the bottom is golden brown and crisp. Flip over the pancake and cook until golden brown and crisp on the other side.

Remove the pancake and place in a warm oven (about 225 degrees) and repeat the process until all pancakes are done. Add butter and maple syrup to a microwave safe container and melt together. Add some of the bacon bits to the syrup and leave the rest for garnish. Add pancakes to your plate and add bacon bits to the top pancake in your stack. Pour syrup mixture over pancakes and enjoy.

This has become favorite, go to pancake recipe. It is also one of the few recipes I don't tweak. In an early rookie mistake I thought the batter looked too thick and I thinned it out a bit. They tasted fine, but lacked the fluff and richness of the unadulterated batter. No one in my family particularly likes blueberry pancakes, so I just make them plain with REAL maple syrup. I do want to try this recipe with huckleberries some day.

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