These Buttermilk Pancakes are my favorite, they are moist and fluffy and very light. Pancakes should be easy to prepare without too much fuss, after all this is a food that is almost always cooked early in the morning for breakfast and the easier the recipe the better. Pancakes are not exclusively for breakfast though, I can remember a few occasions when my children were little and they thought pancakes for dinner was just the coolest thing ever! I think every once in a while pancakes, eggs, and bacon with tall glasses of cold orange juice for dinner is absolutely awesome!
I really love to go out for breakfast, there is something special about the early morning hours and the unpretentious atmosphere that is very relaxing. I have some favorite restaurants that have good breakfast, but only one of them has especially delicious pancakes and it is always a real treat and well worth the several miles drive up the canyon. It is also wonderful when someone makes you breakfast for a special occasion, so this Mother’s Day if you want to treat your mom to some homemade pancakes, you will love how wonderful these Buttermilk Pancakes are and she will love you for taking the time to cook them for her.
When I do make pancakes so early in the morning at home I want to work with a hassle free and reliable recipe without any surprises. This recipe for Buttermilk Pancakes is the go-to recipe for me that I have been making for many years with the same wonderful fluffy light pancakes every time. I love the special tangy flavor and moistness that buttermilk adds to these pancakes. The butter in the recipe is just enough that usually I only need a little butter to grease the griddle for the first batch and the rest of the pancakes cook beautifully without any need for additional butter.
Enjoy these fluffy Buttermilk Pancakes with warm maple syrup and fresh fruit. These pancakes are delicious without any additional butter, but if you like you may spread some softened butter over the pancakes before drizzling the warm maple syrup on them.
- 1 ½ cups all-purpose flour
- 3 ½ tsp baking powder
- ¾ tsp salt
- 1 TBSP sugar
- ⅛ tsp pure vanilla powder, or ½ tsp pure vanilla extract
- ¾ cup buttermilk
- ½ cup milk. I use 1% fat milk
- 1 large egg
- 3 TBSP (1 ½ ounces) sweet butter, melted
- Maple syrup
- In a large bowl sift flour, baking powder, salt, vanilla powder and granulated sugar. Set aside.
- In a medium bowl beat the egg briefly then add buttermilk and milk and whisk them together until smooth. Set aside. (If using vanilla extract add it to this mixture)
- Gradually work the wet ingredients and melted butter into the dry ingredients and mix with a wooden spoon until well combined but lumpy.
- Grease the griddle or a large nonstick skillet lightly with butter and heat it over medium heat. You will probably need to grease the griddle only for the first batch because the butter in the mix is usually sufficient for cooking the rest of the pancakes, but you may add a little bit more butter if needed.
- Pour the batter over the hot griddle using ¼ measuring cup. Leave plenty of space between the pancakes.
- Cook the pancakes over medium heat. Do not turn the pancakes until small air pockets form and pop on the surface, then flip the pancakes with a large flat spatula so the other side browns. Transfer the cooked pancakes to the serving platter and keep warm until all of them are cooked. Once you have made the first batch if you notice that the pancakes are browning too fast, you may reduce the heat just a little bit.
- Serve the pancakes with warm maple syrup and fresh berries or other fruit.