For the Love of Pancakes
December 9, 2010
Pancakes are a ritual in our home. As a child, my mother would spoil me with stacks upon stacks of pancakes any day of the week I wished. (Thanks Mom!) Now with my own kids, I’m compelled to continue the tradition though the pressures of a busy life generally restrict them to the weekend. Our weekend is not complete without a heaping plate of steaming cakes smothered in homemade jam or syrup.
Many trials led me to develop this fabulous recipe. It is truly simple and quick to put together. You will not need to resort mediocre mix ever again! The batter produces pancakes which are thick and fluffy, but not heavy. Add blueberries or bananas and you have a force to be reckoned with. Feel free to replace 1/2 of the flour with whole wheat flour. If you do not have buttermilk on hand, combine 2 cups milk with 1 tablespoon lemon juice or vinegar and let it sit for 10 minutes.
Buttermilk Pancakes
2 cups all-purpose flour
1 Tablespoon baking powder
1/4 teaspoon baking soda
1 teaspoon salt
2 cups buttermilk
2 eggs
1/4 cup melted butter
berries or banana slices (optional)
Prepare the batter
Combine the dry ingredients in a large bowl. Whisk to blend. In a separate bowl, whisk eggs lightly. Add buttermilk to eggs and blend. Pour buttermilk mixture into flour mixture. Stir gently until just barely mixed. Pour in melted butter. Stir gently until just mixed. It may still be lumpy, but that is OK. Do not over mix or you will end up with tough pancakes.
Cook the pancakes
Heat a griddle on medium until a water droplet skids across the surface. Grease pan with bacon fat (my favorite) or vegetable oil. Ladle batter onto griddle. Add berries or bananas to each pancake individually (optional, but recommended). Flip pancakes once bottom is nicely browned. Cook until center of pancake is fully cooked.
Serve with butter, strawberry freezer jam, warm berry sauce, or mixed berry syrup.
Here is a printer-friendly version of the recipe: Buttermilk Pancakes
Give it away!
This mix makes a popular edible gift too! Place the dry ingredients in a bag and tie with a ribbon. Attach a tag with the instructions for which wet ingredients to add. Add a jar of nice jam or syrup and the gift is complete! Perfect for a hostess gift.
You may also like:
Crepes with Warm Berry Sauce and Lemon Curd
My Pantry Shelf 
December 11, 2010 at 2:22 pm
Karen,
What a wonderful way to use your bountiful energy. Now, lets get on to the cooking of RED MEAT!
Best Regards,
Dennis Severson
December 12, 2010 at 11:01 am
Will do, sir. Check back soon.
December 11, 2010 at 3:08 pm
Great site! Thanks for the recipe :)
December 11, 2010 at 3:12 pm
I can personally testify that Karen makes the best pancakes I’ve ever had! I can’t wait to see what other recipes you share with us. So excited for you. xoxoxo
December 11, 2010 at 3:22 pm
Well I’m pretty excited about joining this site! Your recipe was so easy to click and drag right into my MacGourmet. Can’t wait to see what you will share next.
December 11, 2010 at 3:50 pm
I’m honored, Karen. I remember those sweet notes I used to find asking for pancakes for breakfast.
December 11, 2010 at 4:27 pm
Karen those look wonderful – can’t wait to try the recipe myself!
December 11, 2010 at 5:36 pm
YUM – So glad you decided to do this blog, and I’m looking forward to trying some of these too.
December 11, 2010 at 6:07 pm
Hi. Karen
What a wondeful undertaking! Will we see Wester Delight?!
Aunt Susie
December 11, 2010 at 8:53 pm
Ah, Western Delight… Scott would be thrilled! I’ll have to work on that.
December 11, 2010 at 6:17 pm
I can’t wait for breakfast tomorrow – thanks for the inspiration! Maybe we’ll even put maple syrup and walnuts on top…
Please keep sharing your ideas – especially these great ones for holiday gifts!
Thanks!
December 12, 2010 at 8:49 am
Hi Karen,
What a fun way to share your yummy recipes!! I’m sure that your friends and new friends will look forward to your next post. Steve has been comparing your recipe to “Poppy Pancakes”!!
Cathy
December 12, 2010 at 11:00 am
I know at least one little man who would vote for Poppy’s Pancakes hands down!
December 12, 2010 at 10:50 am
Oh gosh! I’m so excited to have the recipe for these delicious pancakes! When you gave me this mix as a present years ago, it was so amazing that I assumed it was a $90 a lb. treat from a gourmet cooking shop! Figuring there was no way that we would ever again be able to enjoy such a luxury, we reserved every crumb for just the most special of occasions. Now, even Monday mornings can be special occasions! Yipee! I can’t wait to make up this mix to give to my Room Parents as holiday presents! Thank you, thank you!
December 12, 2010 at 11:00 am
You are hilarious! Your Room Parents will love it.
December 12, 2010 at 2:19 pm
Hi Karen,
I love your new food blog and can’t wait to try your recipes. This is very exciting! Thanks
December 13, 2010 at 8:57 am
Great blog, Karen! I too love taking time to cook a good breakfast for the kids on weekend mornings. I thought I had buttermilk ‘cakes all figured out, then I read the Cooks Illustrated recipe and it went to a whole new level. Now I get to try these! Looking forward to next weekend. Thanks!
December 20, 2010 at 6:46 pm
Okay, a pancake is a pancake, so I thought. We had out of town guests last weekend and buttermilk in the refrigerator, a perfect combination for trying your pancake recipe. Incredible!!!!! Crispy edges and pillowy inside – it was a hit. Thanks for making me look good, Karen.
December 20, 2010 at 8:02 pm
Fabulous! I’m so glad you liked it. We’re hooked around here :)
January 22, 2011 at 6:00 am
[…] Don’t forget to try these Buttermilk Pancakes too! For the Love of Pancakes […]
June 12, 2011 at 2:38 pm
This is our go-to pancake recipe! Thank you so much for sharing, Karen. We had them again for dinner last night with rhubarb compote and whipped cream. YUM. (At least Sara and I ate the compote…the boys are pickier than us girls!)
June 12, 2011 at 6:51 pm
Great news, Annie! I’m so glad you enjoy them. Serving the pancakes with rhubarb compote sounds delicious. I just made a batch of cherry rhubarb sauce that I served over ice cream and also over waffles. Yum. I will post the recipe later this week.