My FAVORITE Buttermilk Pancakes! yummy, yummy, yummy.

Truth be told, I NEVER liked pancakes until I went to Jeremiah’s.
Have you been there??  It’s seriously breakfast heaven, located in Ogden, Utah.  You get huge portions of ridiculously good, homestyle food.  Mmmm…I shouldn’t be thinking about it while I’m on a diet.  Torture!  One day, I took my fork and snagged a bite of my son’s pancakes, and it was all over for me.  I officially liked pancakes.
So, I started ordering them here and there, and trying out a few recipes.  I soon realized that I am a pancake-snob.  I was subconsciously comparing them to Jeremiah’s pancakes, and nothing was meeting my expectations.  Until, I opened up one of my newest cookbooks, The Family Baking Book, by America’s Test Kitchen (of course, love them!)  Right before my eyes was a pancake recipe that looked fairly normal…but, it had buttermilk.  I’ve always thought buttermilk was a magical ingredient, so I wanted to try this.  Okay, this is it, people.  THIS is everything I hoped for in a pancake, and more.  It’s not super cake-like and doesn’t absorb the syrup in 2 seconds, it has a small amount (small!) of chewiness, it’s perfect.  Who needs Jeremiah’s?  Oh, wait.  I do…their biscuits and gravy are amazzzzing!
Oh, so the reason I was thinking about pancakes lately is because of Mother’s Day.  You know, the whole “breakfast in bed” thing.  Well, obviously you can’t make your own Mother’s Day meal, that’s why you just print this off and set it on the counter.  Make random comments like, “I’ve been dying for pancakes lately.” Or, “it’s funny…when I eat pancakes, I seem to get ‘in the mood’.”  That should work.
If not, you still have a mother and mother-in-law to take care of…make them “breakfast for dinner” (since you wouldn’t be there in the morning)!  They would love to have a day off from cooking. :)
Anyway, here’s the recipe (I recommend doubling it):
Classic Buttermilk Pancakes

My FAVORITE Pancakes! yummy, yummy, yummy.

My FAVORITE Pancakes! yummy, yummy, yummy.

Ingredients

  • 2 cups flour
  • 4 TBS sugar
  • 2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 2 cups buttermilk
  • 3 TBS unsalted butter, melted
  • 1 large egg

Instructions

  1. Heat your oven to 200 degrees (to keep your cooked pancakes warm).
  2. Whisk the flour, sugar, baking powder, baking soda, and salt together in a large bowl.
  3. In a medium bowl, whisk the buttermilk, melted butter, and egg together.
  4. Make a well in the center of the flour mixture, pour the buttermilk mixture into the well, and gently whisk together until just incorporated with a few lumps remaining (don't overmix.)
  5. Heat your skillet over medium heat for about 5 minutes before pouring your batter in.
  6. Brush the bottom of the pan with a thin layer of oil.
  7. Cook pancakes until golden brown on both sides.
http://oneshetwoshe.com/2011/05/my-favorite-pancakes-yummy-yummy-yummy.html

 

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Mariel

Mariel

Owner & Author at Or so she says...
Mariel (mahr-eeee-elle) is a mother to six, wife to one. Loves homeschooling, golfing, cupcakes, traveling, cuddling, non-fiction books, gardening, James Taylor, and family time. This is her blog. Enjoy!
Mariel
Mariel




Comments

  1. I love pancakes and haven’t found a recipe that I love so I am really excited to try these!! Thanks!

    cupcakeswithsprinkles.blogspot.com

  2. My family has been making buttermilk pancakes my whole life. I never knew other pancakes existed till I started sleeping over at friend’s houses and they were NOT GOOD. I can definitely say I am a pancake snob as well. For some variations of this recipe you can also try 3/4c. whole wheat flour and 1c. flour. Also if you are ever out of buttermilk a milk and vinegar substitute (can be found online) works great! :)

  3. I hope you like them, Meghan! Let me know :)

    Thanks for the suggestions, Breanna!

  4. I am a huge pancake lover. It’s what I get everytime we go out to breakfast. Thanks for sharing this recipe – they look amazing.

  5. America’s Test Kitchen has the best recipes ever. I have this same cookbook so I’ll have to pull out the recipe for my husband for Sunday. :)

  6. I’m going to try these. I love buttermilk pancakes and have a recipe that I’ve been making for a long time but I’m curious about these. I think I’ll use white wheat flour too. Thanks for the recipe.

  7. Yep, buttermilk pancakes are the ONLY way to go! Try these CHOCOLATE FUDGE PANCAKES, and you might have the winning Mother’s Day recipe:

    1 ¾ cups all-purpose flour
    ¾ teaspoon baking soda
    ½ teaspoon salt
    1 ¾ cups buttermilk
    ¾ cup chocolate-flavored syrup (such as Hershey’s)
    1 egg, slightly beaten
    1 tablespoon melted butter OR vegetable oil
    1 teaspoon vanilla
    ½ cup chopped walnuts (optional)
    ¼ miniature semisweet chocolate chips
    1 recipe Chocolate Whipped Cream (optional)

    In a mixing bowl, combine flour, baking soda, and salt. In another mixing bowl, combine buttermilk, chocolate-flavored syrup, egg, butter (or oil) and vanilla. Add to flour mixture. Stir just until combined but slightly lumpy. If desired, stir in walnuts and miniature chocolate pieces.

    Heat a lightly greased griddle over medium-low heat. For each pancakes, pour (or scoop) about ¼ cup batter onto hot griddle. Spread batter into a circle about 4-inches in diameter. Cook until pancakes are golden brown, turning to cook second sides when pancake surfaces are bubbly and edges are slightly dry (about 2 to 3 minutes per side).

    My favorite way to serve Chocolate Fudge Pancakes is with Coconut Buttermilk Syrup (recipe from The Sister’s Cafe) and fresh fruit (strawberries, raspberries, peaches).

  8. Thanks for the recipe, Teresa! Sounds yummy, I’ll try it for sure. :)

  9. I tuned in to hear what your favorite recipe for pancakes are because we have our favorite and how funny that they are the same. After making these pancakes last year from America’s Test Kitchen my husband also declared “These are the best pancakes I have ever had!”

  10. @nicole – how funny! well, your husband has good taste :)

  11. Lalabowers says:

    I’ve heard of Jeremiah’s but have never been there. So  I tried your recipe and it was AWESOME!! My husband said this is definitely a must keep recipe.

  12. greensnchocolate says:

    I made these this morning and the pancakes were SO GOOD!!!  My boyfriend claimed they were the fluffiest pancakes he’s ever had.  This is definitely my new go-to recipe…thanks so much!

  13. Haven’t made them yet but I want to try–these are the prettiest pancakes I’ve ever seen!  

  14. I’m with you, Jerimiah’s is the only place that makes pancakes I like. I’m going to try your receipe today and I will let you know if they are as good as you say!

  15. These have been my favorite pancakes ever since I found your recipe a year or more ago. Love them! Tweeting the link today.

    • Oh, good! Glad I’m not the only one who thinks they’re the best. I crave them all the time! Thanks for stopping by, Jelli!

  16. How any does it make? We are empty nesters and don’t need very many

    • Oh, shoot. I’m trying to remember. I make them all the time, but I double or triple the recipe! I would say one recipe might make 5 big pancakes or if smaller, a couple more? Eeek. I hope that’s right. I love making extras and then freezing them in a ziploc bag, with a sheet of wax paper between each one. They’re quick to defrost and perfect for an easy breakfast.

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