Magical Buttermilk Pancakes?
There’s something magical about waking up to the smell of freshly made buttermilk pancakes. Golden, fluffy, and slightly tangy, these pancakes are the epitome of breakfast comfort food. Whether it’s a lazy Sunday morning or a special occasion, buttermilk pancakes never fail to bring joy to the table. In this blog, I’ll share my go-to recipe for perfect buttermilk pancakes, along with tips and tricks to make them extra special.
Why Buttermilk?
Buttermilk is the secret ingredient that takes pancakes from good to great. Its acidity reacts with baking soda, creating those irresistible air pockets that make the pancakes light and fluffy. Plus, it adds a subtle tanginess that balances the sweetness of the syrup. If you don’t have buttermilk on hand, you can make a quick substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
| Prep Time 15 minutes | Yields 4 servings |
| Cook Time 15 minutes | Total Time 30 minutes |
Ingredients
2 cups Self-Rising flour
1/4 cup Dark brown sugar
1/4 tsp salt
2 Large eggs
2 cups Buttermilk
1 dash ground cinnamon
1 tsp Vanilla extract
2 sticks of Butter
Instructions
- First, get a whisk and bowl.
- Second, add all dry ingredients.
- Third, add eggs, buttermilk, and vanilla extract.
- Fourth, melt 1 stick of butter and mix in batter.
- Fifth, add 1 dash of cinnamon.
- Sixth, whisk thoroughly.
- Seventh, heat skillet or griddle.
- Eighth, grease skillet or griddle with butter.
- Ninth, use an ice cream scooper or a 1/4 dry measuring cup to scoop the batter.
- Tenth, pour batter into skillet or griddle.
- Eleventh, watch pancake. When bubbles rise and pop, it’s time to flip. Now, cook on opposite side for 1-2 minutes.
- Twelfth, cool and taste. Then, repeat steps 8-10.
- Finally, clean your work area, relax and enjoy.
