Thick, Fluffy & Delicious! • The Pinning Mama

It’s just in my blood. My mom loves breakfast, my dad loves breakfast and I was just made to love that wonderful meal. And anyone who loves breakfast knows that pancakes are a staple for the breakfast lover. They can’t just be any pancakes either. They must be fluffy, thick, have the perfect density and cooked to golden perfection. So today I am sharing a recipe that has been in my family for years! It isn’t anything edgey or new, but rather a classic!

This is my family’s go to buttermilk pancake recipe, or in other words, a breakfast lover’s definition of perfection. When I make these I can never keep them around for long, but for us this is definitely enough for one sitting and sometimes two. To make the most perfect buttermilk pancakes of your life, there are just a few steps. Hardly more than a store mix, but WAY yummier! Thick, Fluffy & Delicious!

First measure and mix your dry ingredients in a medium bowl. Then pour the buttermilk, oil and eggs right on top. Now you will mix the pancakes, and this is a very important step. You want to mix them so they are just combined, meaning there are no large lumps of dry or wet left in the batter but it isn’t completely smooth.

If you over mix your pancakes they can turn out thin, or tough. Neither of which fit the bill for a perfect pancake! Then using a 1/4 cup measure, scoop and pour your pancakes onto a skillet or griddle on medium heat. You will let them sit about 2-3 minutes or until the batter has bubbled and the underside is golden brown and then flip.

I usually cook the second side a bit less than the first so that the inside is just set. Pile ’em up. Add lots of butter. Pour on the syrup and enjoy this magnificent breakfast feast! Classic buttermilk pancakes to please even the most discriminating breakfast lover. Now as a warning… you might fall in love with these.

In the case that you or your family does, here are a few tips we use. 1. I like to quadruple the dry ingredients and keep it in a ziplock bag in my pantry. That way I can make these super quick on any morning. I just measure out two heaping cupfuls of the dry mix and continue as directed with the wet ingredients.

2. If you have leftovers you can throw the pancakes in the fridge and pop them in the toaster the next morning for a quick and easy breakfast. I have also been known to swipe them out of the fridge and eat them cold as a late night snack, but you won’t tell anyone right,

3. You can also double or triple the pancake recipe, cook it all and freeze your leftovers. All bread products, these pancakes included freeze really well and make a heck of a choice over an Eggo waffle! Thick, Fluffy & Delicious! 1. Combine flour, baking powder, baking soda, salt, and sugar in a medium mixing bowl. 2. Add buttermilk, oil, and eggs.

3. Mix together until just moistened so there are no large lumps of wet or dry, but the mixture isn't completely smooth. Do not over mix! 4. Use a 1/4 cup measure to pour pancakes on a skillet or griddle over medium heat. 5. Cook until it is bubbly and the underside is golden brown about 2-4 minutes, then flip and cook the other side until just browned.



Stir together the diced berries, lemon juice and 2 TBS of the sugar. Whisk the flour, remaining sugar, baking powder and salt together in a bowl. Drop in the butter and then rub it into the flour mixture with your fingertips, until the mixture resembles coarse crumbs. Stir in the cream just until the dough begins to come together and then fold in the berry mixture until combined.

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