These Fluffy Buttermilk Pancakes May Be the Best Freakin' Pancakes You've Ever Had
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While many resort to pancake mix when making a special weekend breakfast, homemade pancakes are a must. Here's the little-known secret: the batter takes just as long to make as a boxed mix, and the result is infinitely better. If the attractive appearance of these golden, crisp cakes isn't enough to push you toward the skillet for a sneak taste, surely the buttery scent and familiar buttermilk tang will send you over the edge.
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As long as you follow the recipe and keep an eye on the heat, you'll produce something that looks like pancakes. If your flipping skills are a bit messy, don't worry! You'll get better with practice. The key is to visualize a clean landing and to have confidence that you can flip those pancakes like a brunch master.
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Once all of the pancakes are made, stack them high and serve them with a slab of butter and authentic maple syrup. One bite of these pancakes, and you'll be a convert for life.
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— Additional reporting by Haley Lyndes
Buttermilk Pancakes
From Anna Monette Roberts, POPSUGAR Food
INGREDIENTS
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 eggs
- 2 cups buttermilk
- 1/2 cup salted butter, melted and cooled slightly
- Clarified butter or high-heat vegetable oil, for cooking
INSTRUCTIONS
In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Set aside.
In a large bowl, whisk eggs. Whisk in buttermilk and melted butter. Stir flour mixture into buttermilk mixture until just combined (lumps are OK).
Heat the oven to 200°F and place an oven-safe plate or baking dish inside. Heat a large, nonstick skillet on the stove top over medium heat. Melt 1/4 teaspoon of butter on skillet. Dollop 1/2 cup batter onto skillet; depending on the size of the skillet, it may fit 2-3 pancakes. Cook pancakes until bubbles rise to the surface and pop, about 2 minutes. Carefully flip pancakes and cook another 2 minutes.
Transfer cooked pancakes to plate in the oven. Cover with foil. Repeat with more butter and remaining batter, until all pancakes are cooked.