Sometimes you just need classic buttermilk pancakes. I’m talking NEED. Not want. Fluffy buttermilk pancakes, with a big hit of butter and syrup. The real stuff. No light anything. Bring it on.
Mike and I went on a two-hour bike ride this morning. It was a beautiful sunny Texas day. Oh, and windy. Like blow you off the bike windy. We had planned ahead to ride and when I woke up this morning and checked the weather, my phone said “wind advisory”. Ummm. Mike is in training for a half marathon and I’m in training – for these pancakes. In other words, I exercise so I can indulge. And these pancakes were in the plan. So we geared up and hit the road.
And do you know what happens when you ride with a 6’1 guy who is in tip top shape and doesn’t know what “coasting” means? You ride like a bad ass. Legs spinning as fast as you can because you don’t want to be left in the dust. And you want to tell him that maybe you want to only ride for an hour but you have a hard time catching him and then when you do you decide you can do it. Just keep peddling. Just keep bucking the wind that literally changes directions on your way back so you are bucking the wind BOTH directions.
These Classic Buttermilk Pancakes were created using a very old recipe I had and a few tweaks to try to get them fluffier. Here’s what I did to attempt that:
- I used butter instead of oil because oil tends to make things denser.
- I used extra baking soda.
- I separated the egg yolks from the whites and folded the whites in last.
- I let the pancake batter sit for 15 minutes before making them.
I definitely recommend trying the suggestions above to get fluffy pancakes, but if you are short on time, just skip the last two steps. The taste will still be terrific.
Promise me that you’ll never use another box pancake mix. These are super easy and you will be delightfully surprised at how they turn out. Top them with fruit, chocolate chips or just butter and syrup.
Because PANCAKES. 🙂
classic fluffy pancakes made with buttermilk and a touch of vanilla
- 2 large eggs separated
- 2 1/2 cups buttermilk
- 1/4 cup unsalted butter melted
- 2 teaspoons vanilla
- 2 cups all-purpose flour sifted
- 3 Tablespoons sugar
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Separate egg yolks from whites and set whites aside. Add yolks to medium bowl, along with the buttermilk and vanilla. Add melted butter (that has been slightly cooled). Whip ingredients together.
Add dry ingredients (flour, sugar, baking soda, baking powder, and salt) to a separate medium bowl and combine.
Add dry ingredients to wet ingredients and mix gently. Leave some lumps and be careful to NOT over-mix.
Take egg whites and whip with a hand mixer until they get light and airy. Add to mixture by folding in with a rubber scraper.
Heat skillet to medium heat and add oil for cooking. Scoop pancake batter with 1/2 cup measuring cup. When bubbles form in pancakes, flip and continue cooking until done. Repeat until all batter is gone. You should get at least 14 pancakes.
Serve with a pat of butter and warm syrup.
These pancakes freeze well. Just let them cool completely and store in a freezer bag.