Indulge in the ultimate comfort food experience with these extraordinary buttermilk pancakes, characterized by their exceptionally light and tender texture. Enhance their warmth by pairing them with butter and pure maple syrup. Furthermore, they can be readily made gluten-free.
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Delicious Pancakes!
What is the fascination with a towering stack of pancakes that triggers an intense desire for them? Maybe it’s because pancakes are both appetizing, filling, and can be prepared quickly. Some of our favorites are:
- Triple Chocolate Pancakes
- Good Old-Fashioned Potato Pancakes
- Green Low-Carb Protein Pancakes
- Pumpkin Pancakes
- Coconut Pancakes
- Blueberry Buckwheat Pancakes
- Cranberry White Chocolate Buckwheat Pancakes
- Sticky Cinnamon Apple Pecan Pancakes
Old-Fashioned Recipe
I love a good, old-fashioned recipe and while browsing through some of my late mother’s cookbooks, I came across this recipe for fluffy buttermilk pancakes. It’s one of those exceptional, old-fashioned recipes that you want to preserve because it’s so easy to make and absolutely delicious.
Although buttermilk pancakes can easily stand alone, they also pair well with other breakfast foods such as fresh fruit and sausage links.
Beyond classic classic maple or flavored syrups, buttermilk pancakes pair well with an assortment of toppings, including fresh berries, sliced bananas or a fruit compote. Dairy options consist of a dollop of whipped cream or softened cream cheese. Nutty options included chopped nuts such as almonds and pecans. Other options include chocolate, a drizzle of honey, peanut butter, and sprinkles.
How To Make Melt-In-Your-Mouth Fluffy Buttermilk Pancakes
Kick-start your day with these lightly textured, fluffy pancakes that practically melt in your mouth when served hot right off the griddle.
Ingredients
- 2 eggs
- 1-1/2 cups buttermilk
- 1 Tablespoon butter, melted
- 1 cup all-purpose flour (GF Option: use a gluten-free flour blend + 1 teaspoon xanthan gum ~ unless flour already contains it)
- 1-1/2 teaspoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- Dash salt
- Optional: Additional butter and maple syrup for topping
Instructions
- In a medium bowl, conbine eggs, buttermilk and butter. In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. Make a well in the center of the dry ingredients. Add the buttermilk mixture to the dry mixture and stir until just combined (don't overbeat).
- Pour approx. 1/4 cup batter for each pancake onto a hot, lightly greased griddle. Cook over medium heat for about 2 minutes per side or until golden brown, turning to the second side when pancakes have bubbly surfaces and edges are slightly dry.
- Serve warm with additional butter and maple syrup.
Do you have a favorite pancake recipe?
Enjoy!
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