Homemade buttermilk pancakes are the perfect breakfast. These pancakes are super soft and airy on the inside and have a nice crispy crust on the outside. After trying this recipe, you won't want ready-made mixes anymore. The best part is that they are very quick and easy to make (under 30 minutes).
Best Pancake Recipes
Your search for perfect pancakes is over! My mother-in-law shared this recipe with me early on in our marriage and we have been making it for many years. Making pancakes from scratch always gets the approval of everyone in the family, and this is one of those types of “regular rotation” recipes. Here's why you'll love this recipe:
Easy - it's actually mixing the wet and dry ingredients together. It's hard to mess up.
Fluff - these fluff are very nice, which means they come down easily. They feel light and fulfilled.
Make Ahead - although I think the dough rises best on the day of the mix, we saved the leftovers for sautéing the next day and it worked.
Sharp edges - this is my favorite part. Biting into a sharp edge is very satisfying. Butter in the recipe and on the pan crisps the edges and adds a nice dimension to the texture.
Versatile – you can use them with any kind of pancake filling.
Ingredients Wheat Flour – I recommend using all-purpose flour for the right consistency of dough Sugar – granulated sugar isn't just for making cakes better. This helps to brown the pan and crisp the edges. Baking powder and baking soda - these two yeasts combined give these glazes their amazing lift and lightness. Baking soda is activated by the buttermilk to make the sponge cake more spongy. Salt – gives a sweet flavor to pancakes Buttermilk – adds great spice to enhance the flavor and activates baking soda to give the pancakes a nutty flavour. Eggs – use large eggs. They can be taken straight out of the refrigerator. Vanilla extract – adds a pleasant flavor and aroma. Homemade vanilla extract is even better. Butter – melt and whip at the end to add fat and moisture to the pancakes.
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