Once you learn how to make fluffy, delicous buttermilk pancakes from scratch, you will never go back to using a mix!
breakfast, buttermilk, pancakes
AuthorSi Foster, A Bountiful Kitchen
2cupsAll purpose flour
1 1/2teaspoonsbaking powder
2cupsbuttermilk *shaken well
1/4cupmilk or water to thin batter
OR if you have less buttermilk on handuse this variation
1/3cupwaterplus more if needed
Combine dry ingredients in large bowl.
Add buttermilk, eggs and melted butter and mix just until wet and dry ingredients are incorporated.
Add milk (or water), a little at a time until batter is still thick, but pourable.
Heat griddle to 350 degrees.
Melt a little butter onto the griddle.
Using a 1/4 cup measure, scoop batter and place on hot griddle. Cook pancakes until bubbles appear and begin to pop, then flip once.
Do not pat down pancakes. Do not flip more than once.
This recipe includes a second set of ingredients. Both are recipes I have used for years, the amounts vary slightly, one recipe uses more buttermilk than the other. They are very similar in yield and final product.
If you do not have access to buttermilk, you can make a substitute using the following: Measure 1-2 tablespoon of lemon juice into a 1 cup measure. Fill the cup with milk and let stand on counter for 5 minutes. OR Mix 1/2 cup sour cream or 1/2 cup unsweetened Greek yogurt with 1/2 cup of milk to yield 1 cup of buttermilk substitute.
When using fruit, such as when making blueberries pancakes, smaller berries are better. Larger berries tend to be more difficult to cook evenly.