Restaurant-Grade Buttermilk Pancakes

If you are looking for an easy-to-make pancake recipe, give this one a try. These buttermilk pancakes taste identical to the ones that they serve at the Original Pancake House! The only ingredient that you may not have already stocked in your kitchen is buttermilk. But have no fear. You can easily make your own for this recipe by pouring 3 teaspoons of white vinegar into a measuring cup and then adding enough whole milk to make 1 and 1/8 cup.

Let the mixture sit for a couple of minutes and then you have a mixture that tastes just like buttermilk. Here is the recipe for the pancakes. 1. Mix dry ingredients in a large mixing bowl. 2. Mix wet ingredients and then add to the dry mixture. Mix thoroughly until everything is well combined. 3. Preheat skillet over medium-high heat. 4. Pour about 1/4 cup of mixture per pancake onto the hot skillet. Cook for about a minute on each side. 5. Top with your favorite syrup. We used 100% pure Wisconsin Maple Syrup from Marquardt’s Tree Farm.

We polished it off in 12 hours. In our defense, it’s a small, thin cake and not some big Bundt that’ll be lingering for a week. I’m wondering what it would taste like with strawberries, apricots, raspberries, or peaches. I’ll have to find out. This fast and easy cake tastes like a big buttermilk pancake that ran into a blueberry muffin on the way to the oven. It’s fluffy, tender, and moist from both the buttermilk and sour cream that’s incorporated into the batter.

The blueberries are plentiful, juicy, and the perfect compliment to this extremely soft cake. 1. Preheat oven to 350F. Line an 8-inch square pan with aluminum foil and spray with cooking spray; set aside. 2. In a medium bowl, whisk together the first 6 dry ingredients (through optional salt); set aside.

3. In a separate small bowl, whisk together the next 5 wet ingredients (through vanilla). 4. Add the wet mixture to the dry, mixing lightly with a spoon or folding with a spatula until just combined. Lumps will be present and this is okay. Don’t overmix or try to stir them smooth. 5. Gently and briefly fold in the frozen blueberries. Note - I used frozen blueberries and added them frozen because frozen berries run and bleed less than if they’re thawed. 6. Bake until done.

I hesitate to give a baking range because you must watch your cake, not the clock. Bake until center is slightly domed and set, golden in color, and a toothpick inserted in the center comes out clean or with a few moist crumbs, but no batter. At any time your cake is beginning to look a bit too golden brown before you suspect the center will set up, tent it with a sheet of foil laid across the top.

I baked for 52 minutes total, and at the 45 minute mark, I tented with foil. Baking times will range dramatically based on if baking with fresh or frozen berries; ranging from 3o to 60 minutes depending on the temperature of the berries going into the batter and how much water they release. 7. Place pan on a wire rack and allow cake to cool for at least 30 minutes before slicing and serving.

Optionally, dust with confectioners’ sugar or a simple glaze. This lemon glaze, this buttery vanilla glaze, this browned butter glaze, or this vanilla cream cheese glaze are all excellent, quick, and easy options. 8. Cake will keep airtight at room temperature for up to 5 days. 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.

Blueberry and Jam Buttermilk Coffee Cake with Buttery Vanilla Glaze - One of the best coffee cakes or cakes I’ve ever made. Strawberries and Cream Coffee Cake with Vanilla Cream Cheese Glaze - Probably the best coffee cake I’ve ever had or made. Blueberry and Cream Cheese Muffin Top Bread - Tastes like one big muffin top. What’s your favorite go-to quick and easy cake,

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