Due to the COVID-19 pandemic, household goods, paper and canned/dry goods are flying off the shelves. Pancake mix is one of these! Growing up, we almost always used box mix, and I don’t mind using it these days out of convenience, HOWEVER, these from-scratch Buttermilk Pancakes will blow any box mix out of the water on both texture AND the flavor front.
Note: If you don’t have Buttermilk, you can substitute for regular milk. OR, you can make your own Buttermilk, like I do! In this recipe I use 1 1/2 Cups of Buttermilk; simply take the milk you want to use (I used Whole Milk for this recipe for a richer batter), and subtract about 1 1/2 Tablespoons of Milk and replace it with 1 1/2 Tablespoons of White Vinegar or Lemon Juice. Stir and let the vinegar/lemon juice sit in the milk for a few minutes. The milk will start to curdle and change in texture. Voilà! Buttermilk!
This pancake recipe was built out of pure kitchen curiosity and experimentation with butter vs. oil, and different quantities of dry vs. wet ingredients. This final recipe is one that I will be keeping as a favorite to make for weekends and weekends on end because it makes a perfect pancake every time. Light and fluffy, but rich and flavorful. Not too sweet- they can't be beat! (Yay- rhymes!)
HOT TIP: If you have a griddle on your stove, great- I do! But I must admit, I use it really only for cooking bacon and warming up tortillas. I recommend checking out this awesome 22-inch pancake griddle that I use to make sure my pancakes cook with even heat every time! I find that a griddle smaller than 22 inches really doesn't have enough space for the quantity of pancakes that I like to make at a time. The faster you get your pancake batter cooked, the faster you get to enjoy them; and no need to reheat pancakes or keep them in the oven until you're ready to enjoy! Immediate NOMS!!!
Ingredients:
1 3/4 Cups All-Purpose Flour
1 1/4 Tbsp. Baking Powder
1/2 Tsp. Salt
2 Tbsp. Sugar
1 1/2 Cups Buttermilk (Make your own or substitute with your favorite non-dairy milk!)
1 Egg
1/4 Cup Vegetable Oil
1 Tsp. Vanilla Extract
Chocolate Chips or Fruit and whipped cream for topping!
Directions:
1. In a large bowl, whisk all the dry ingredients together, ensuring no clumps.
2. In a second bowl, whisk the Buttermilk, Egg, Vegetable Oil and Vanilla Extract (all the wet ingredients), together until fully combined.
3. Pour the wet ingredients into the dry ingredients, and whisk until just combined and no lumps or clumps of dry ingredients remain.
4. On a lightly greased griddle on 325°F, or a skillet on Medium-High, pour batter in circle shapes (or whatever shape you want) and let bubbles rise to the top. If you would like to add chocolate chips or fruit to your pancakes, do it at this stage! Once pancakes are golden brown on the bottom side, flip with a spatula, and allow to become golden brown on the second side.
5. To keep pancakes warm while making large batches, you can place them in the oven on an oven safe pan or plate at 200°F until ready to serve.
6. Top with butter, more chocolate chips, fruits, whipped cream, and/or maple syrup to your liking and enjoy!
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