Homemade Buttermilk Pancakes from Scratch
In light of National Pancake Day (in the UK it is today and here in the US it is March 7th this year), here is my favorite pancake recipe!
My Fabulous Homemade Waffles from Scratch post was a huge hit.
With just cause, it is super easy and just plain delicious.
So now it is time to do a post on another family favorite.
A scrumptious, buttery, sweet treat called Buttermilk Pancakes!
Only from scratch, I don’t do baking mixes, they just have a distinctive taste that I don’t enjoy.
Start with your favorite mixing bowl.
Mine is a well used Pyrex bowl from the early 80s.
I have some stoneware bowls that are lovely but I just like the weight of this one, not too clunky.
First beat the eggs with a fork or whisk until fluffy; stir in remaining ingredients just until blended, it will be a bit lumpy but that is good.
If the batter is too thick add a 1/4 cup of milk.
Grease heated griddle or pan.
(To test griddle, sprinkle with a few drops of water. If bubbles skitter around, heat is just right)
We like our pancakes large but you can make them any size you like. Most recipes say 4 inches round.
Pour batter onto griddle and swirl center outward to spread the batter, this recipe tends to run thick.
Let it cook until you see bubbles emerge and start bursting.
The edges should begin to dry and brown (with a cast iron griddle you have to keep watch as it can brown the pancakes faster than the center can cook)
A stainless steel or non-stick surface is a bit easier to regulate.
Flip them over to cook the other side.
I like to dip my pancakes in the syrup as opposed to pouring it on top of them so I serve the syrup in a dish on the side.
I wanted to take a beauty shot of a mile high pile of delicious buttery pancakes but I was more interested in tucking in and savoring them while they were still hot.
So a quick photo of my plate is all I was able to get.
- 2 eggs
- 1 cup buttermilk
- 1 cup all purpose flour
- 2 tablespoons melted butter
- 1 tablespoon sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- Beat eggs until fluffy; beat in remaining ingredients until just barely smooth. For thinner pancakes, stir in ¼ cup milk. Grease heated pan or griddle. (test griddle with a few sprinkles of water, if they skitter around, heat is just right.)
- Pour batter onto griddle with large spoon or ladle. Swirl around center of pancake with back of spoon or ladle to spread thick batter evenly. Cook until pancake bubbles and gets dryish around edges. Flip over and cook other side until golden brown. Stack on plate and eat.
Just a quick note, my batter may look much yellower than what you see in your bowl. I use my fresh eggs from my own chickens and they have a darker yellow or orange yolk than store bought and it turns the batter a golden yellow.