For over a decade, this buttermilk pancake recipe has been our favorite. It continues to be our go-to basic pancake recipe for breakfast OR dinner!
For some reason, I get such satisfaction out of eating a pancakes for dinner. My husband and I always joke that we are “beating the system” when we sneak into a diner for dinner and order up a full pancake, egg and bacon meal. What system are we beating? Well I suppose we are thumbing our noses at whoever or whatever it is that determines what time of the day you are supposed to eat certain foods.
Often we follow a bad or exhausting day with breakfast. Who knows if it is the comforting food that helps or if we associate bright, sunny eggs and sweet maple syrup with a fresh start. At any rate, it makes us feel better.
A week or so ago, I found some additional buttermilk in my refrigerator, leftover from the Red Velvet Cake I baked the week before. In the same way that I will see any movie starring Bill Murray because I am pretty sure I will love it, I will try any new recipe that includes buttermilk. My Dutch mother-in-law drinks it straight and I admit that my love affair has not gone that far. But, I have yet to find a recipe with buttermilk that I do not like. One of my favorites is the buttermilk pancake recipe that a friend gave me a couple of years ago. It is so easy and so delicious, I have not used a pancake mix since then.
Give these a try some night and experience the childlike glee of eating breakfast for dinner. Or, go ahead and make them for breakfast or brunch, they taste almost as good in the morning!
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The Best Buttermilk Pancake Recipe
Description
Fluffy and delicious buttermilk pancakes. Once you try this recipe, you won’t need another basic pancake recipe in your repertoire!
Ingredients
2 cups flour
3 Tablespoons sugar
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
3 cups buttermilk
2 large eggs, lightly beaten
4 Tablespoons melted, unsalted butter
Canola or vegetable oil for cooking
Instructions
Mix flour, sugar, baking soda and powder and salt together in a bowl. Stir in buttermilk and eggs. Then stir in melted butter. Whisk together until combined; do not over mix.
Heat oil on a 375 degree F griddle or in a hot skillet.
Pour batter onto the oiled skillet. When edges are set and middle is bubbly, carefully flip the pancakes and cook until light brown.
Keep pancakes warm under foil or in a warm oven until they are all ready to serve.
Top with your favorite pancake toppings: butter, maple syrup, fresh fruit, powdered sugar, or nutella
For blueberry pancakes, drop fresh berries onto the pancakes once you have poured the batter on the griddle and before you flip the pancakes.
These pancakes can be kept in the refrigerator for a few days and reheated. I usually toast them in a toaster oven the next morning and smear them with my favorite jam.