Did You Make This Recipe,

I think it’s safe to say this is the best buttermilk pancake recipe! They’re perfectly soft and fluffy and always sure to please (my family is slightly obsessed)! This is what breakfast is all about! I’ve been making buttermilk pancakes from scratch for about 15 years (several times each month) so hopefully by now I’ve gotten things figured out.

It was one of the first things I learned how to cook when I was a teenager. I was raised in a home where we always used pancake mix. Even on holidays. Yikes. So when I learned how to make homemade buttermilk pancakes from scratch it was pretty much life changing. I guess we just didn’t know what we were missing out on until we tried the real deal. And now I’ll never look back, it’s homemade pancakes for life. Homemade pancakes are just too easy and there’s just no comparison.

Buttermilk pancakes are one of the all-time best comfort foods! Serve them up with scrambled eggs, a few slices of bacon, fresh fruit and orange juice and your day is set to be golden. It also makes a nice meal at near the end of the day for dinner too, we have pancakes for dinner quite often and no one is ever complaining about that. Sometimes I’ll serve them with buttermilk syrup, sometimes with maple syrup and our other favorite option is with homemade blueberry syrup and whipped cream.

This is my preferred ingredient ratio (and blending method) for buttermilk pancakes. Most all buttermilk pancake recipes call for the same ingredients just a little more or less of something. Some use a little milk or sour cream in place of buttermilk, which I used to do but why add it if you don’t need to measure out one more ingredient.

I’ve listed several ways to cook the pancakes, there are benefits to each. Cast iron gives such a nice crisp golden edge (but it can be a little temperamental and more tricky to work with. A skillet seems to cook them the most even but the only drawback is you can’t fit that many. And an electric griddle can fit a bunch and doesn’t use up the stove-top space.

Try out each and see what is your favorite or use what you have. For another option feel free to dot fresh blueberries onto pancakes after ladling the batter onto the griddle. But most importantly plan for at least two per person because they are 100% irresistible! Recipe and photos updated. Did you make this recipe, 1. If using a cast iron griddle to cook pancakes preheat it over a gas stove to about medium heat (larger burner medium, smaller burner medium-high, adjust as needed when cooking pancakes).

2. If using an electric griddle to cook pancakes preheat it to 375 degrees. 3. If using non-stick skillets you'll want to have at least two. Skillets will only need to preheat for a minute or two, so wait to warm them until batter is almost ready. 4. In a large mixing bowl whisk together flour, sugar, baking powder, baking soda and salt for 20 seconds, create a well in center of mixture.

5. In a separate large mixing bowl, whisk together eggs. Pour in buttermilk and and melted butter and whisk to blend (butter may separate and that's fine). 6. Pour buttermilk mixture into flour mixture and whisk just until combined (batter should be rather lumpy. 7. Grease griddle with oil or butter right before adding batter (if using cast iron use vegetable oil) and ladle about a slightly heaping 1/3 cup batter at a time into griddle. 8. Allow to cook until golden on bottom, then flip and cook opposite side until golden. Serve warm with maple syrup. For slightly thicker pancakes you can decrease to 2 1/4 cups.

“This chunky, mild sauce is a great way to use up abundant veggies from the garden. It tastes great on Mexican dishes and scrambled eggs.” —Rebecca Schwegman, St. Croix Falls, Wisconsin Here are some more ways to eat vegetables without even trying. “I always keep this mixture on hand; it’s good on anything, especially grilled pork, chicken, and vegetables. “Summer doesn’t feel complete without at least one berry picking trip and a batch of homemade blueberry jam.

Eat atop fresh scones or biscuits for maximum enjoyment! ” —Marisa McClellan, Philadelphia, Pennsylvania Here’s the truth about the difference between jam and jelly. “You just can’t beat a basic buttermilk pancake for a down-home hearty breakfast. Pair it with sausage and fresh fruit for a mouthwatering morning meal.” —Betty Abrey, Imperial, Saskatchewan Check out these other tasty breakfast-for-dinner recipes. “Our family’s all-time favorite salsa, this recipe is the reason we grow a huge garden every summer.

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