Perfect Buttermilk Pancakes

Three words. Homemade buttermilk pancakes. As a recovering boxed pancake mix addict, I’ll be quite honest. I think boxed pancake mixes have a more consistent flavor and texture than many homemade pancake recipes I’ve tried and tested from magazines, cookbooks, and the internet. Time and time again I would experience such disappointment with these recipes that I preferred to use packaged mixes because I wanted certain results. I’m not sure why I’ve never shared this recipe with you for perfect and fluffy pancakes because I’ve been making these for years.

None the less, I’m sharing them with you now. Better late than never. The recipe calls for mixing the batter using a blender. I have found through experience that smooth batter makes the best batter contrary to what others believe. I’m not here to debate someone regarding the merits of whisking by hand or using a blender. I’m just telling you that I have made pancakes at least a hundred times in the last couple years and using a blender gives me superior results.

If you don’t have buttermilk, you can substitute half milk and half sour cream -slightly different texture but super good. Blend the wet ingredients first before adding the dry ingredients. You want your batter to be completely lump free and absolutely smooth. The batter should be as thick as honey.

Non-stick surfaces with the help of cooking spray work the best for cooking pancakes on the stove. You want to make sure the pancake is slightly bubbly on top before flipping the pancake over to a perfectly golden brown surface. Don’t forget the butter, glorious butter. 1. Blend the buttermilk, eggs, butter, and vanilla in a blender at a medium - low speed until well combined. 2. Slowly add the flour, sugar, baking powder, baking soda, and salt. 3. Continue to blend until the batter is thick and smooth.

5. Heat a non-stick frying pan on medium heat and coat it with non-stick spray. 6. Pour ⅓ cup of the pancake batter onto the pan. Watch for the pancake to form bubbles on the surface and the griddle side of the pancake golden. 7. Gently but quickly flip the pancake over and cook for 30 seconds or until golden. 8. Spray non-stick spray between cooking new pancakes. 9. Serve immediately with butter and maple syrup. 10. If you don't have a blender, all the ingredients can be whisked in a bowl until the batter is smooth.

Boil until the mixture is a deep amber color, about 5 to 6 minutes. 9. Remove the pan from the heat, and using caution, whisk in the cream. The mixture will bubble up vigorously. 10. Add the vanilla and optional rum. It will bubble again. 11. Stir in the butter and salt to taste; or omit salt for regular caramel sauce.

If using table salt rather than Kosher salt, add less because it’s finer-grained and 1 teaspoon of table salt is much saltier tasting than 1 teaspoon of Kosher salt. 12. Transfer caramel to a glass or heatproof jar with a lid. Caramel sauce will keep airtight for many months in the refrigerator.

Recipe from Averie Cooks. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Recipe from Averie Cooks. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Dark Rum Caramel Sauce (gluten-free) - A step-by-step guide for easy at-home caramel sauce that can be used on everything from ice cream to apples. Can be made with or without rum, although I recommend the rum.

I followed the recipe except I weighed out 240 grams of flour. I get more consistent results with recipes that have amounts written in grams. I guess we have different ways of measuring because these were pale and very “wet” in texture even after cooking forever. I don’t know what happened, but I have a fluffy pancake recipe from Allrecipes, and in the future I will just add blueberries to that recipe base.

Too bad, because until now I never tried a recipe from this site that wasn’t amazing. Hi Tish, Sorry to hear that you had a problem with the pancakes! I just added the metric conversions for these in case you want to try them again. I made a gluten-free 2% milk coconut oil version of this recipe and it was utterly delicious. I made a gluten-free 2% milk version of this recipe and it was utterly delicious. Snowy AM… awesome with these buttermilk blueberry pancakes, strong coffee, maple sausage, and over easy eggs! I am 64 y.o.