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Light and Fluffy Buttermilk Pancakes
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Skip the store-bought pancake mix in favor of this 15-minute recipe for Light and Fluffy Buttermilk Pancakes.
Nothing says “happy weekend” quite like a stack of fluffy flapjacks. Whether they satisfy a carb craving (read: hangover helper) or allow your taste buds to travel back to your childhood breakfast table, one thing is certain: Buttermilk pancakes are the ultimate comfort food no matter which way you stack, slather, syrup’ize or slice ’em.
The most popular pancakes around these parts are actually of the savory variety. If you haven’t sampled my Cheesy Leftover Mashed Potato Pancakes, make a quick stop over there before (or after) you whip up the best buttermilk pancakes to ever flip atop your stove. Just how amazing? Let’s just say that bacon grease is an optional addition to this recipe.
Bacon aside, the real secret to guaranteeing homemade pancakes are just as light and flavorful as those from your local diner (or even your go-to boxed mix), is to not overwork the batter. Lumpy batter is to perfect pancakes as Homemade Samoas are to Naked and Afraid marathons. Critical. Essential. Mandatory.
Armed with this knowledge, now all that separates you from buttermilk pancake bliss is a few pantry items and just 15 minutes of your time.
P.S. No buttermilk? No problem! Add 1 tablespoon of lemon juice or vinegar to a liquid measuring cup, then pour in milk (any variety) up to the “1 cup” mark. Stir the mixture then let it sit for 5 minutes until it curdles and thickens slightly, then proceed with the recipe as directed.
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Keep the flapjack party rockin’ with more classic and creative pancake recipes that will make you flip.
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Light and Fluffy Buttermilk Pancakes
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 Tablespoon sugar
- 1/4 teaspoon salt
- 1 1/2 cups buttermilk or buttermilk substitute (See Kelly's Notes)
- 1 large egg
- 2 Tablespoons unsalted butter, melted
In a large bowl, whisk together the flour, baking powder, baking soda, sugar and salt.
In a separate medium bowl, whisk together the buttermilk, egg and melted butter. Stir the wet ingredients into the dry ingredients just until combined. (There should be lumps in the batter.)
Place a nonstick pan or griddle over medium-low heat. Grease it with oil. Drop dollops of the batter onto the hot pan. Once bubbles form, flip the pancakes once and continue cooking 1 to 2 more minutes until the pancakes are cooked throughout. Serve immediately with maple syrup or other toppings.
No buttermilk? No problem! Add 1 tablespoon of lemon juice or vinegar to a liquid measuring cup, then pour in milk (any variety) up to the "1 cup" mark. Stir the mixture then let it sit for 5 minutes until it curdles and thickens slightly. Proceed with the recipe as directed.
Do not overmix the batter or the pancakes will be dense and flat rather than light and fluffy.
For an alternative to vegetable oil (and if bacon is on the menu), try cooking the pancakes in bacon grease. The flavor and texture is hard to beat.
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Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.
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