Homemade Buttermilk Pancake Recipe: Your Dream Pancakes

As a carboholic and former competitive swimmer, I’m trying to move forward in 2014 by downsizing the amount of carbs I consume. I don’t need to carbo-load before meets anymore and diabetes just isn’t an outfit I want to put on. Unfortunately, my infatuation with breakfast foods is not helping.

Homemade buttermilk pancakes. Just saying it out loud makes my heart skip a beat. The fluffy batter, the way the butter slowly melts on top, the perfect piece of over easy egg with every bite. Ok, I have to stop. I’m about to run to the fridge to stuff my face with more pancakes. I can’t help it.

When I first started making this recipe, I was surprised how full I was after just 2, 6-inch pancakes. I didn’t even need to eat lunch. Their buttermilk flavor coupled with cinnamon spice did the trick and I was a happy little Hokie until dinnertime. They’re better than most restaurants I’ve had pancakes in and they’re not filled with tons of melted butter. Light yet fill you up, well-flavored pancakes that you should add to your breakfast routine.

This homemade buttermilk pancakes recipe is just as easy to make as the Aunt Jemima or Bisquick kind and much better tasting. I used to love the box mixes until I made this recipe. All the dry ingredients in one bowl and the wet in another, combine, gently mix, and voila, pancakes that you swear came from a restaurant. I also noticed that this recipe comes out much fluffier than the boxed kind I used to buy.

A few notes to remember when it comes to pancakes: try extremely hard never to overmix, don’t be scared if the batter is lumpy, make sure the pancake top is bubbling before you flip, and AP or bread flour is ok. When you overmix pancakes, they can become tough and lack the fluffiness and texture we’ve all come to crave from a great stack. They’re more like cardboard with butter and maple syrup on top. Nobody wants to chew for five minutes just to get one bite down so when you’re mixing, mix lightly and not a lot. Just incorporate and move on.

Yes! The batter is supposed to have bumps and lumps everywhere! This is normal; don’t be afraid. When you spend a ton of time trying to get all the lumps out, remind yourself that you’re running your pancakes in the process. You want the pancakes to have air bubbles and to stay light. In order for this to happen, you have to mix just enough to incorporate all the ingredients then stop. If you’re afraid the lumps are huge piles of flour, poke a few to confirm it’s just part of the mixture. Just think of the lumps as adding character to the batter.

One of my first mistakes when making pancakes as a kid was flipping them way too early and ending up with a running center. After a ton of mistakes and Food Network episodes, I learned it’s extremely important to wait until the pancake is bubbling before flipping. This means you can see bubbles, like the style of boiling water, on the top of the pancake. By waiting to flip until this point, you can ensure that all of your pancake will be fully cooked and no runny center. It also cooks the homemade buttermilk pancakes evenly. You won’t have a pancake where you can tell one side was cooked more than the other.

I love to use Better for Bread flour because I’ve noticed it add extra fluff to my pancakes. Most recipes will tell you to use AP (All-purpose) flour, which does do the trick quite well, but after using Better for Bread flour on a few occasions to make pancakes, I definitely prefer it. It’s the same concept as why bakers use pastry flour for certain items and bread flour for others. You want the best product so you use the ingredient that’s best suited to make the best product.

With these tips, you can make the ideal pancake. I always want my breakfast to fill me up so I don’t have to worry about getting hungry in a few hours. These homemade buttermilk pancakes with a side of bacon or scrambled eggs with cheese will keep away those 11 o’clock lunch cravings and have your inner breakfast munchkin (that’s what I call mine) feeling satisfied and overjoyed.

Love breakfast as much as I do? Try the Homemade Belgian Waffle recipe for a crunchy, savory, and luscious breakfast.

Homemade Buttermilk Pancakes Recipe

2014-05-04 04:13:13

Serves 8

Light, Fluffy, and Buttermilk-y Homemade Pancakes

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Prep Time

15 min

Cook Time

20 min

Total Time

35 min

Prep Time

15 min

Cook Time

20 min

Total Time

35 min

Ingredients

• 2 cups better for bread flour
• 2 TB (Tablespoon) sugar
• 1 TS (Teaspoon) baking powder
• 1 TS baking soda
• ½ TS salt
• 1 TS cinnamon
• 2 eggs
• ¼ cup low fat sour cream
• 2 ½ cups low fat buttermilk
• Cooking spray

Instructions

For the Pancakes: In a medium bowl, combine the flour through cinnamon, whisk together dry ingredients, in another medium bowl, combine the eggs through buttermilk, whisk together wet ingredients, slowly add the wet ingredients to the dry ingredients little by little, heat medium skillet over medium heat and spray with cooking spray, ladle in about 1/2 cup of batter, cook until top side is bubbling, flip then cook other side, when both sides are golden brown remove and plate, fall in love with these pancakes

Notes

-The batter will be lumpy so do not overmix just to get the lumps out. Just mix enough to combine all the dry and wet ingredients.

By Mandy Ellis

So Good Blog http://www.sogoodblog.com/

Recipe Cuisine: Entrée

Recipe Cuisine: Comfort Breakfast Food

Flip it:

In a medium-sized bowl, combine the flour, sugar, baking powder, baking soda, salt, and cinnamon

With a fine-tooth fork or whisk, mix all of the dry ingredients until fully combined

In another medium-sized bowl, combine the eggs, low fat sour cream, and buttermilk

Mix the wet ingredients until they are fully combined

Add a little bit of the wet ingredients to the dry ingredients and stir. Complete this process of slow stirring and slow adding until all of the mixture is combined (This is a lumpy pancake mix so you will see bumps even if you stir quite a lot. You don’t want to overmix the batter so combine the ingredients and then put the fork or whisk down. Nobody wants a tough pancake.)

Heat a medium-sized non-stick skillet over medium heat and spray with cooking spray
When the pan is hot, ladle some pancake mix (about ½ cup) into the pan and use the ladle to make it round (The batter should look about ¼-inch to ½-inch thick when first put into the pan.)

When the topside of the uncooked pancake is bubbling, flip it over to the other side

Continue to cook until both sides of the pancake are brown and there is no runny batter inside

When the pancake is finished cooking, remove it from the pan and top with butter, maple syrup, powdered sugar, fresh cut fruit, preserves, chocolate chips, whipped cream, or whatever your favorite topping is and feel the comfort of hot, fluffy pancake in your stomach. These pancakes are dense so just a few will put you into a food coma.

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Mandy Ellis

I am in deep-fried love with food and travel. With Italian roots, I have a weakness for bread, marinara, and mozzarella. I’ll try anything once and am constantly searching for intriguing places to visit. When I'm not savoring the last bite or organizing my next trip, I'm indulging my inner bookworm and writing about my adventures. If you turn on college football and give me a local craft beer, you’ll see the happiest Hokie on the West coast.