Perfect Buttermilk Pancakes

buttermilkpancakes1In the dead of winter buttermilk pancakes are perfect for either breakfast or dinner when served dripping with your favorite syrup.  I found this recipe in a church lady cookbook that was published years ago but the original recipe needed a little “something.”  It did not include the sugar or enough salt for my tasters so we added that little bit of extra “something” to the recipe years ago and have been making them this way ever since.  Hopefully you can tell from the photos taken at a couple different angles that these cook up so puffy.  These are not the thin pancakes from commercially prepared batter products.  They are so tasty and very easy to make.  As the name says – they are Perfect Buttermilk Pancakes.

AW_perfectpancakes2Add to mixing bowl……
2 cups flour
2 Tablespoons sugar
2 teaspoons baking soda
2 teaspoons baking powder
1/4 teaspoon salt
Combine dry ingredients and then add to bowl…..
2 cups buttermilk
2 eggs
Stir until batter is smooth.  Scoop batter with a 1/4 cup size measuring cup and pour on warm griddle that has been lightly sprayed with nonstick spray.  Cook on low-medium heat until the top of pancakes are bubbly then flip.  Continue until cooked through and lightly golden on both sides.  Serve with your favorite syrup.

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Comments

  1. I made these for breakfast this morning. I didn’t have any buttermilk so had to substitute a milk/vinegar concoction so they weren’t as puffy as those pictured but were very light and had good flavor. I’m thinking of using the same recipe for waffles next time.
    Thanks for the recipe!

    • Thanks for the comment. I am so glad you enjoyed them. We will be posting my paternal Grandmother’s waffle recipe very soon. They are very good too. years ago we added a bit of something extra to her recipe that we felt took them from family favorite to fashionable so stay tuned for that one!