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Simply Saturday Buttermilk Pancakes

Monday through Friday, breakfast in the D’Annolfo house consists of egg whites and protein overnight oatmeal. Clean eating all the way! But on Saturday? Oooh…Saturday is all about pancakes.

It took a while to discover the perfect combination of ingredients to make a light, fluffy pancake, but this is definitely it.

Can you add chocolate chips? Definitely.

What about blueberries? Sure, why not?

How about…? Knock yourself out.

But really? These pancakes don’t need anything else. They are not lacking in flavor in any way. That said, mix in whatever you like. They’re your pancakes!

Ingredients

  • 3 cups all-purpose flour
  • 3 tbsp. white sugar
  • 3 tsp. baking powder
  • 2 tsp. baking soda
  • 1/2 tsp. salt
  • 1 tbsp. cinnamon
  • 1/4 tsp. nutmeg (You can add more to taste, and I leave this out altogether in the summer)
  • 3 cups buttermilk (No buttermilk? See note 1 below!)
  • 1/2 cup milk (I use skim, but use what you have)
  • 3 eggs
  • 1/3 cup melted butter
  • 2 tsp. vanilla

Directions

  1. In a large bowl, sift together the flour, baking powder, baking soda, salt, cinnamon & nutmeg. If you don’t have a sifter, a mesh strainer will work just fine.
  2. Stir in the sugar.
  3. Lightly beat the eggs in a small bowl. Set aside.
  4. In a separate bowl – using your stand mixer if you have one – combine the buttermilk, milk, and melted butter.
  5. Add in the eggs and blend until combined.
  6. This is the point at which you should heat a griddle or frying pan over medium heat. Spray with non-stick cooking spray, or use whatever you prefer to grease the pan. You want the pan hot before you pour in the batter, or the pancakes will not rise well. (see note 2 below)
  7. Add the dry mixture to the wet mixture, 1/2 cup at a time. Stir each addition just until blended!
  8. Once all ingredients are blended, scoop batter onto the griddle using a 1/4 or 1/2 cup measure, depending on the size of pancake you like.
  9. When bubbles appear around the edge of the pancake, flip to the other side and cook until browned.
  10. Serve hot with butter, syrup, fresh fruit – whatever hits your happy place!

Note 1: No buttermilk? Make your own using 1 cup of milk + 1 tablespoon lemon juice or plain white vinegar. Stir and let stand for about 5 minutes.

Note 2: Your pan is hot when you drip a couple of drops of water onto the pan and the water beads up and sizzles.

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