I have a confession. I’m an obsessive woman. When I was a young adult, I tried to make pancakes a few times and they turned out horribly. Then, I got married. I challenged myself a couple of more times to get the perfect pancake. Still a flop. When we were blessed with our first boy, I turned up the heat on my pancake-making skills. I was DETERMINED to have the best pancakes in our neighborhood. I wanted his friends to be able to come over and not just want, but NEED my pancakes. I’m grateful now that I mastered it while he was young enough to not remember all the terrible pancakes that we went through to get to the gold standard that they all 3 know today.
These pancakes are light, fluffy, and delightfully tasty. The buttermilk provides treasured fermented nutrients that are critical to a well-formed microbiome. The boys adore these pancakes, and I’ve gotten to make them for a few friends already, who have also joined the “Mom Makes Best Pancakes In The World” gang. When we have friends over, we sprinkle the pancakes with chocolate chips to create the holy grail of pancakes; the Chocolate Chip Pancake.
One of the friends takes my Peanut Butter Syrup and drowns the Chocolate Chip Pancakes to create a crack in the universe… the “Peanut Butter Cup” Pancake, as he likes to call them. That’s certainly not an everyday pancake. That’s a masterpiece.
One time I wasn’t paying enough attention to Dillon, and I can only estimate that he ate about 10 full-sized pancakes, and had a wallop of a tummy ache, complete with a trip to the ER. An image of his belly, a couple of caster oil smoothies, and a whole lot of tears later, he was right as rain. He loves to laugh about it now. At the time, however, there was nothing to laugh about. So please make sure you are drinking enough liquid to go with all the carbs! 🙂
2 1/2 c. All-Purpose Flour
1/2 c. Sugar
2 t. Baking Powder
2 t. Baking Soda
3 c. Buttermilk
2 Large Eggs
1 t. vanilla
1/2 c. Oil (We use a blend of avocado, coconut, and safflower oil)
Turn on the griddle to about 300. If you go much hotter than that, you risk cooking the outside too fast which is how you get pancakes that aren’t cooked on the inside. Add the dry ingredients to the bowl. Now, this is tough… dump all the wet ingredients in and whisk until almost smooth.
Ladle batter onto a hot griddle. I like to use a 1/4 c. scoop, but you can make any shape or size you want. This batter is versatile enough to make 1 T. dollar coin size or giant 1 c. size pancakes.
I know some people talk about the bubbles, and how you should wait for some sort of bubble phenomenon. With these pancakes, you’ll wait until the edges dry out a bit. Here’s what that will look like:
Once you flip, cook on the other side about another minute or so, and then they’re done. Amaze your family with your mad pancake skills.
We also love to do some variations of these pancakes. You can pick one (or more) to make flavor explosions.
1/2 t. ground cinnamon
1/2 t. maple extract
1/4 t. lemon extract or lemon zest
blueberries or other fruit of choice
The recipe is for a basic buttermilk pancake, but your imagination is your only limitation. I’m envisioning some apple pie seasoning with bananas and walnuts right now. That may need to happen soon.
Enjoy everyone. Please like or share if you enjoy them. 🙂