The *Only* Buttermilk Pancakes

These buttermilk pancakes are made with simple ingredients balanced to perfection, for a sweet flavor and fluffy texture. Serve with butter and maple syrup for the perfect breakfast! These are not just the best buttermilk pancakes ever. These are the ONLY buttermilk pancakes, as far as I’m concerned. I have made these time after time, and there will be no further tweaking, because well, to me, they are perfect. Nice and fluffy, very tender, and great flavor.

When I made that Homemade Orange Honey Butter a few weeks back, it was lucky enough to get the opportunity to sit atop a stack of these pancakes, because the homemade orange honey butter is pretty amazing too. Get the full recipe below. And even more popular, 100% Whole Wheat pancakes (that actually taste good).

These buttermilk pancakes are made with simple ingredients balanced to perfection, for a sweet flavor and fluffy texture. Serve with butter and maple syrup for the perfect breakfast! 1. In a large bowl whisk to combine the flour, sugar, baking powder, baking soda, and salt. 2. Beat the eggs with the buttermilk until well combined. Add the wet ingredients to the dry, and stir with a spatula.

As always with the muffin method, you want to leave that batter nice and lumpy. 3. Heat up a griddle over medium heat and lightly butter the surface. Ladle your desired amount of pancake batter onto the griddle, and cook for a couple minutes until you see bubbles form at the top. This is your indication to flip! Cook for another couple minutes on the other side, then remove pancakes to a plate, and serve with the orange honey butter or maple syrup.

In another mixing bowl, lightly beat the eggs and then slowly whisk in the milk. Drizzle the melted butter into the bowl slowly, whisking to combine all of the wet ingredients. Pour the wet ingredients over the dry ingredients, and then fold the mixture together. Stir the mixture just enough to combine, and don't worry if the batter is a little lumpy. If the batter is too thick, add just a little more milk. Let the pancake batter rest for about five minutes. Take care not to stir too much, or the pancake batter becomes stiff and gluey.

Using a measuring cup, dole out about 1/4 cup of pancake batter on to a preheated 350 degree griddle (I use an old 1/3 measuring cup filled about 2/3 full). Sprinkle a large pinch of blueberries on to the pancakes for good blueberry coverage, and gently press the berries down into the batter. Bubbles will form on the surface as the pancake cooks. After 3 or 4 minutes (depending on the heat of your griddle), checked the cooked side to see if a nice golden-brown crust has formed.

Flip the pancake and cook the other side for a few more minutes. Serve the Old Fashioned Blueberry Pancakes with pure maple syrup. To make big fluffy pancakes, you need fresh baking powder. And you need to let the freshly mixed batter rest for several minutes before starting to cook the flapjacks. Baking powder has a relatively short shelf life. If your can of baking power has been in the back of the cabinet for months, it's time to buy a new can.

Like so many friends, I grew up eating Jiffy Mix pancakes. Every Sunday, my dad would get up early (which he did in the first place, anyway) and, as my brother and I were waking up, he'd have the batter mixed and ready to pour onto the griddle. For those unfamiliar, Jiffy Mix is an all-purpose baking mix in which all the dry ingredients are combined, leaving your only "work" as adding liquid and fat (eggs, oil, etc); it's really just another version of box mix cake.

From my own personal experience, it seems most people, nowadays, use these types of ready-mixes for pancakes (just as they do for cake), rather than making the batter fully from scratch. I do have to say, my dad's pancakes were always satisfying! I think, after getting used to eating my dad's pancakes so often, I became a bit picky about them. They're thin and tender, like the perfect marriage between a crepe and a pancake, and they're probably shorter, in diameter, than the full length of my hand.

Restaurants, though, tend to serve thick, plate-sized masses that I wouldn't necessarily consider tender, despite appearing fluffy. They're the complete opposite of what I've always been used to, so I've only ordered them under the most desperate of circumstances! When I moved out of my parents' house, nearly two years ago, I had to get my dad's recipe so that Billy and I could carry on the weekend pancake tradition.