Wednesday, September 12, 2012

Fluffy Buttermilk Pancakes

 

True story: on a recent Sunday I “slept in” until 8am.  In my state of awakening I thought it was likely 2pm, because it felt like I had slept for ages.  I know lack of sleep is such a cliche “new parent” thing to write about, but I’m doing it anyway.  Everyone wants to ask you “Well, are you sleeping much?”  And I’ll admit that’s a question I would often ask as well.  What sucks about our current state of not sleeping is that in the last weeks before I returned to work, Elliott was sleeping GREAT.  (And by great, I mean he only woke up once, around 2 or 3am.)  So I had a taste of what it felt like to sleep more than a few hours at a time.  Let me tell you, it was fantastic.  Unfortunately, since my return to work (and Elliott’s need to eat from a bottle at daycare), he wakes to eat at least twice a night.  But that’s ok, I’d rather lose a little sleep, than him go hungry!

On a different Sunday morning than the one I began this post with, Elliott woke to eat at 11pm, 2am, and 5am.  And he decided 5am was a great time to STAY AWAKE!  (He also did something else that included lots of Biz and a bath, by the way.)  So, what else is there to do when you’re wide awake in the wee hours, and you have half a carton of buttermilk in the fridge?  Make pancakes.  A quick google revealed this Martha Stewart recipe, and away we went.  I love that this recipe doesn’t involve any crazy shenanigans like separating and beating egg whites.  I’ve done that in the past, and let me tell you, that s–t is for the birds.  It also tends to dirty up way too many dishes.  This recipe is a one-bowl winner.  These pancakes were so fluffy, moist, and superbly satisfying.  I seriously thought Nathan & I might devour this entire stack.  Luckily we didn’t, and I ate leftovers for work breakfasts, slathered with peanut butter.

Now for some tips.  From the recipe source: “The key to fluffy pancakes is not to overmix the batter; it should not be beaten smooth.”  Always remember that one.  Also, because I think it’s totally unfair if Nathan were to eat his pancakes while I was standing over the hot griddle cooking the rest of them, we waited until all the pancakes were done to eat.  To keep the pancakes warm, I placed an oven proof plate in the oven set at 200 degrees.  Then I just kept adding to the stack!  What you see is the entire yield of my batter.  I made mine a bit smaller, using a 1/3 cup scoop to ladle the batter instead of a 1/2 cup.  I prefer to eat 3 medium pancakes as opposed to 2 large.  As another piece of advice, I’ve since made these with lowfat buttermilk, and they were still delicious, just not quite as thick and fluffy as when I made them with regular buttermilk.

These were nothing short of fantastic, and I’m glad I managed to snap a photo & find time to share them with you.  This recipe is definite keeper, and I can’t wait till Elliott is old enough to SLEEP IN and wake up to me making these for him at, oh say… 10am?

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Fluffy Buttermilk Pancakes

Ingredients:

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons sugar
2 large eggs, lightly beaten
3 cups buttermilk
4 tablespoons unsalted butter, melted, plus 1/2 teaspoon for griddle

Directions:

Heat griddle to 375 degrees. Whisk together flour, baking powder, baking soda, salt, and sugar in a medium bowl. Add eggs, buttermilk, and 4 tablespoons butter; whisk to combine. Batter should have small to medium lumps.

Heat oven to 175 degrees. Test griddle by sprinkling a few drops of water on it. If water bounces and spatters off griddle, it is hot enough. Using a pastry brush, brush remaining 1/2 teaspoon of butter or reserved bacon fat onto griddle. Wipe off excess.

Using a 1/3 cup measuring cup, pour pancake batter, in pools 2 inches away from one other. When pancakes have bubbles on top and are slightly dry around edges, about 2 1/2 minutes, flip over. Cook until golden on bottom, about 1 minute.

Repeat with remaining batter, keeping finished pancakes on a heatproof plate in oven. Serve warm.

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23 Responses to “Fluffy Buttermilk Pancakes”

  1. 1
    Sarah — September 12, 2012 @ 8:22 pm

    Yummy! My kids LOVE pancakes! Guess I will have to give these a try. :)

  2. 2
    Kelli — September 14, 2012 @ 9:44 am

    Oh, I feel your pain. My son finally starting fully sleeping through the night at 10 months, but he’s still an early riser. If we get to sleep in until 6:30 on the weekend, it’s really a treat. I know you know this, but it WILL get better! By the way, what is it about buttermilk that makes everything better? Seriously, it’s magical.

  3. 3

    Love this massive stack of pancakes!!! Hope Elliott gets on a better sleep schedule soon!

  4. 4
    Heather Powell — September 17, 2012 @ 2:12 pm

    Erin, I used to be your neighbor on Warren @ Phillips! I came across your blog via Eat.Drink.Smile. Love it. Hope you guys are doing well and congrats on Elliott! :)

  5. 5
    Kelsey — September 19, 2012 @ 9:05 am

    Erin, these look absolutely fantastic. And the lighting and composition in that first picture? Perfection!

  6. 6
    KG — September 19, 2012 @ 6:05 pm

    These look amazing.

  7. 7
    Lesley Eats — September 20, 2012 @ 8:05 am

    Oooh! These look a lot better than my mom’s recipe (don’t tell her I said that). And you have great timing; I recently discovered that I can cook a good hoe cake in my cast iron pan, so I think I can do pancakes, too. My challenge has always been that my griddle pan doesn’t heat evenly, so pancakes just didn’t cook right.

  8. 8
    Erik Bock — September 20, 2012 @ 12:16 pm

    Other than my family you’re the only person I’ve heard of that puts peanut butter on pancakes. I sprinkle a little sugar on them after the PB instead of syrup. I learned this from my dad so it goes way back.

    I’m going to try this recipe but going to substitute some cake flour for part of the AP. I’m trying to copy some cakes I get back home up north.

    • Erin replied: — September 22nd, 2012 @ 9:04 pm

      At home I usually do maple syrup (NOT pancake syrup!), but for work breakfasts I do PB. Funny thing, a coworker saw me adding PB and said “Thank you!! See, I’m not crazy! Every who sees me put PB on my pancakes looks at me like I’m crazy.” Haha!

      Let me know how these turned out for you!

  9. 9
    Liz — September 22, 2012 @ 8:20 pm

    Phooey. Followed it to a T and they came out more crepe-y than nice fluffy yet tall steamy cakes… Dreams dashed. :-(

    • Erin replied: — September 22nd, 2012 @ 9:01 pm

      Oh bummer!! Did you happen to use full fat buttermilk, or low fat? I found that with low fat buttermilk, they came out thinner & more crepe-like, not as thin as crepes of course, but not as fluffy as pictured. They still tasted delicious for me though.

  10. 10
    Ashley — September 24, 2012 @ 9:34 am

    I made these for brunch this weekend. OMG, they were amazing! My husband could not stop eating them. I even used the low-fat buttermilk, and they still turned out nice and fluffy. Also, I don’t know if you’ve ever tried this, but I like to add just a dash (maybe 1/2 teaspoon) of vanilla extract to my pancakes. I think it just gives them a little extra oomph. Anyways, I am definitely saving this as my go-to recipe for pancakes from now on. Thank you so much for posting this!

    • Erin replied: — September 24th, 2012 @ 10:43 am

      I’m so glad to hear you enjoyed them! Great tip on the vanilla! :)

  11. 11
    JennC — September 26, 2012 @ 7:36 am

    This is almost the exact recipe I have been using for buttermilk pancakes for years — passed down from my great-grandmother. So delicious and light, satisfying but not gut-busters like box mix pancakes. The only thing I do differently is whip the egg whites separately to a soft peak, and the fold them in gently at the end. Makes for a super fluffy cake! These are my family’s go-to Christmas morning breakfast, for as long as I can remember. Thanks for the memories! :)

  12. 12
    Jen @ BeantownBaker.com — October 11, 2012 @ 3:45 pm

    I agree about all the extra work of separating eggs just for pancakes. Not worth it early in the morning!

  13. 13

    I have to try it, look great !

  14. 14
    Kim — November 26, 2012 @ 5:56 am

    I made these over the weekend with all the leftover buttermilk from Thanksgiving & they were delicious! Hands-down, the best pancakes I’ve ever made. So good!

  15. 15
    Jay — January 30, 2013 @ 8:50 am

    If you’re going to take Martha Stewart’s recipe word for word off her website, you should at least credit her. I’ll have to make sure I remember to send her people a copy of this blog, which I cached on my computer so it doesn’t just mysteriously disappear. Have a nice day!

    • Erin replied: — January 30th, 2013 @ 10:09 am

      If you’re going to leave nasty comments perhaps you should read the entire post before you do so. If you did you would see the bottom of the post it says “from Martha Stewart” with a link back to her recipe. OR you might see in paragraph two where I say “A quick google revealed this Martha Stewart recipe, and away we went.” Have a nice day!

  16. 16
    Travis — January 31, 2013 @ 5:30 pm

    Pancakes= Cooked to perfection
    Jay= Burnt to a crisp!
    Did you even read the article?

  17. 17
    Angela — March 23, 2013 @ 7:10 am

    Yummo! We have 7 inches of snow this morning and I have a fridge full of ingredients for a BIG breakfast for the family! Thanks for posting and the picture is great! Don’t let that Jay guy’s comment burst your bubble! Cute blog, love the background you chose and best of luck on your blogging journey!

  18. 18
    Molly — April 16, 2013 @ 9:28 am

    I made these this morning after listening to the begging of two littles (who, by the way, at ages 5 and 2 have not yet learned to sleep in until 10 :) ) I used dry buttermilk and coconut oil. They didn’t fluff up, but they tasted lovely. Thank you for sharing the recipe.

  19. 19
    Pat Rentz — April 28, 2013 @ 3:58 pm

    Made these delicious pancakes this morning. Everyone loved them. However, don’t overlook the instruction of whisking the dry ingredients, as I did. We ran into one very salty pancake. Not a good thing. I had the low fat buttermilk, so I added 2 more teaspoons of melted butter. My daughter, a really fussy pancake person, said they were the best she had ever eaten. I did add 1 teaspoon of vanilla, just cause I usually add that to any pancake. Thanks for posting this recipe. It’s a keeper.

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