|My personal recipe for more than 30 years, these make simply perfect homemade buttermilk pancakes that I know you'll love. Pictured here with blueberries.|
Homemade Buttermilk PancakesBesides tweaking the baking powder and baking soda, I've been making my homemade pancakes this way for more than 30 years, and I think they've stood the test of time. Don't get me wrong - I do realize that just adding water to a pre-packaged mix sure makes things a bit easier in this hurry-up world we live in, but honestly it doesn't take any time to mix up a fresh batch of pancake batter and no worries over weird ingredients or preservatives lurking in there either because you know what went in it. So, on your day off, why not make them homemade!
Heck you can even mix up several batches of the dry ingredients on your day off, stick them in cheap storage bags and then all you have to do is dump it in a bowl and add the milk and egg when you get ready to make them on a weekday morning. Homemade, good for you, prepackaged pancake mix in a jiffy! Truth is, when I was working outside of the home, I used to make big batches of pancakes on the weekend, flash freeze them and then only had to heat them up in the microwave for breakfast.
Great belly filling kick start to a cold morning, just add some of those Little Sizzlers sausage links or Jimmy Dean sausage patties, a side of skillet apples, pure butter, and loads of warmed maple syrup ... talk about some good.
Let's make some!
Recipe: Homemade Buttermilk Pancakes©From the Kitchen of Deep South Dish
Prep time: 15 min |Cook time: 15 min | Yield: About 16 pancakes
- 2 cups of all purpose flour
- 2 teaspoons of baking powder
- 2 teaspoons of baking soda
- 3 tablespoons of granulated sugar
- 1 teaspoon of kosher salt
- 2 cups of buttermilk, more or less
- 2 tablespoons of butter, melted and cooled, plus more for the skillet
- 2 large eggs
- 1 teaspoon vanilla extract
Whisk together the flour, baking powder, baking soda, sugar and salt; set aside. Combine 1 cup of the buttermilk with 2 tablespoons of melted butter and the eggs. Add the buttermilk mixture to the flour mixture. Gently combine, adding vanilla extract and additional buttermilk as needed. Mixture should be fairly thick and lumpy, but pourable; avoid overmixing.
Heat a griddle or non-stick skillet over medium high heat, add additional butter, non-stick spray or cooking oil to the pan. Spoon 1/3 cup measure of batter onto pan leaving at least 1/2 inch between each. When pancakes begin to bubble up and edges appear to be dry, turn over to brown the other side. Repeat with remaining butter and batter. Serve immediately with additional butter, warmed syrup, a side of sausage and fruit. Skillet apples are excellent with these. Makes about 16 depending on the size you make them. Can halve recipe.
Variation: Add in 2 tablespoons of sour cream, Greek yogurt or plain yogurt. For chocolate chip or blueberry, pour batter into pan, then scattered some mini chocolate chips or fresh or frozen blueberries into the batter; allow to set as usual then turn.
Pumpkin Pancakes: Substitute 1 cup of 100% pure pumpkin (like Libby's) for the melted butter and add 1/2 teaspoon each of cinnamon and ginger and 1/4 teaspoon ground cloves. Substitute light brown sugar for the granulated if desired.
Tip: Make a batch or two of these for freezing. Simply make the pancakes and let cool. Spray a large baking sheet with non-stick spray and stack pancakes in a single layer on the baking sheet. Flash freeze until frozen solid, then transfer to a large zippered freezer bag.
Buttermilk Substitute: Can substitute 3/4 cup of regular milk, but if you do, add 2 teaspoons of baking powder and eliminate the baking soda, or make a homemade buttermilk substitute using regular whole milk and vinegar. A buttermilk substitute will never take the place of real buttermilk, but it will work in a pinch.
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