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This recipe for Buttermilk Pancakes is is a time-tested, family-approved favorite. The cakes are soft, puffy and rich in flavor. When my nieces come to visit, they request these every morning…
Ingredients for Buttermilk Pancakes:
1 cup flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp vanilla
1/4 tsp salt
1 1/2 tbsp sugar
1 1/2 cups buttermilk
2 tbsp butter
Make the batter:
In a bowl, beat the egg and stir in buttermilk. In a second bowl, combine flour, sugar, baking powder, baking soda and salt. Create a well in the center of the dry ingredients. Pour in buttermilk-egg mixture. Stir just until combined and add vanilla. Batter will be lumpy. The less you stir your batter, the fluffier your pancakes will be.
Make the cakes:
Melt butter over medium heat and add melted butter to to batter, stirring gently. Wipe excess butter from skillet or griddle. Adjust heat on the lower side of medium. Pour batter into pan by quarter-cupfuls. For smaller pancakes, use a smaller cup. When bubbles form on top it’s time to flip. This will take about 2-3 minutes. The bubbles will help your pancakes keep their shape during the flip. If bubbles haven’t formed, it is not time to flip.
Make ‘em smile:
Keeping your pan hot, but on a lower temperature ensures your cake will cook through and not be raw on the inside. Total cooking time about 4-6 minutes per flapjack. Top with butter and syrup and enjoy. Makes 8-10 pancakes. Recipe doubles well. Leftovers freeze well for a microwave breakfast in minutes!
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