Thursday, November 1, 2012

Really Wonderful Buttermilk Pancakes from Scratch – Easy to Make

Really Wonderful Buttermilk Pancakes from Scratch – Easy to Make

Nothing says breakfast like a really great stack of hot buttermilk pancakes.  This buttermilk pancake recipe is so easy to make and delicious, you will wonder why people don't always just make them from scratch.

One of the reasons I wanted to learn how to make buttermilk pancakes is that it can be very challenging to find an organic pancake mix.  Trying to eat as naturally as possible, I wanted to find a recipe that I could make with organic ingredients that would be "over the top" when it comes to taste.   

Trader Joe's had a pretty good pancake mix, but something was missing. The mix I found at Whole Foods was disappointing, too.  I knew I liked IHOP's pancakes and thought if I could make natural organic buttermilk pancakes that were close to those, I would be happy.

I tried so many buttermilk pancake recipes. What I decided to do was to experiment by taking concepts learned by the different recipes and making my own.   This is what I came up with for a buttermilk pancake recipe and it far exceeded my expectations.

I suppose that you can mix the dry ingredients together and store a homemade pancake mix to save a few steps, but what's the point.   This buttermilk pancake recipe is so simple that it wouldn't save that much time or effort.
While this buttermilk pancake recipe is not Italian, it's too awesome not to share. The pancakes come out so light and fluffy.  I believe them to be much tastier than those found at IHOP or any other restaurant by far.

When I make this buttermilk pancake recipe, I usually make a big batch.  I then take the left over pancakes and separate them with wax paper.   Then, I freeze the pancakes in a zip-lock bag.   

I made a video that you can see how easy it is to make this buttermilk pancake recipe.   Please take a look at it for clarification of the process.


Buttermilk Pancake Recipe
  • 2 cups flour 
  • 1 ½ teaspoons salt
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 2 egg s
  • 2  1/4 cups buttermilk ( I have used the lite with excellent results! )
  • ½  stick of butter, melted
  • Vanilla Extract to taste
  • Cinnamon to taste
1. Preheat and lightly grease a large skillet or electric griddle.

2. Mix the dry ingredients together in a bowl.  Mix the egg, buttermilk, and melted butter in another bowl. 

3. Add the contents of one bowl to the other and stir together lightly, but keep it lumpy.   Mix in the optional ingredients if using.

4. Let the batter sit for 15 minutes.  The batter should look thick, spongy, and puffy.

5. Using a ladle, pour 1/2 cup of the batter onto the cooking surface, spreading lightly with the bottom of the ladle. Cook until lightly-browned on each side, 1 to 2 minutes per side.

Additional Options:

Get creative.   Chop some bananas or apples and put them in the batter before cooking.   You can add pecans.    Blueberries or strawberries  can also work just fine...

I really hope you enjoyed learning how to make these amazing buttermilk pancakes from scratch.    You know, the reason I do these things is that I want natural foods that don't compromise on taste.  The fact that you are here and reading this tells me that you feel the same.

This buttermilk pancake recipe is a perfect example how you can make something delicious that far exceeds anything out there AND for a fraction of the price.  Organic doesn't have to be expensive.

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