Easy Made From Scratch Buttermilk Pancakes
Nothing is better than pancakes that are made from scratch. You can taste the homemade goodness in every bite. Whether you top them with honey and butter, molasses, or homemade maple syrup, they taste like home! This easy-made from scratch buttermilk pancakes are sure to be a crowd-pleaser.
The first recorded mention of pancakes dates back to 600 BC in ancient Greece when a description of warm pancakes is recorded in the writings of a poet.
Shrove Tuesday (Pancake Day) becomes a traditional way to use up dairy products before lent – the pancake breakfast is born in 1100 AD.
During the 1800s milk replaces other liquids commonly used in the batter and maple syrup was added as a topping. In the 1870s the American flapjack becomes known as a pancake.
Betty Crocker.com
Before You Start
When making pancakes you can choose to use either self-rising flour (see substitutions), or all-purpose flour, plus salt, baking powder, and baking soda. I prefer using the all-purpose flour method following the recipe below.
Ingredients
- 1 1/2 cups all-purpose flour, sifted after measuring
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon sugar
- 1 cup milk
- 1/2 cup buttermilk
- 1/2 teaspoon vanilla extract
- 1 large egg
- 1 1/2 tablespoons canola oil, or melted butter
Directions
- Sift together: all-purpose flour and other dry ingredients in a large bowl.
- In a separate bowl mix: milk, vanilla, and oil (or butter if used instead). Whisk until smooth.
- In a small bowl beat the egg slightly. Add egg to milk mixture. Whisk until well blended. Add milk mixture to flour a small amount at a time and whisk until smooth.
- Heat your iron skillet, griddle, or non-stick frying pan over medium heat. Add a bit of oil to coat the bottom of the pan. Use a 1/4 cup measuring cup to pour pancake batter into the pan.
- Spread the batter out a bit in a circle. Let the batter cook until you see little bubbly pits appear on the top of the pancake and the edges are slightly dry-looking. Carefully flip the pancake and brown the other side.
- Remove the pancake to a waiting plate. Add a bit more oil to the pan if needed. Add pancake batter. Repeat until all your batter is used up.
- Serve with Homemade pancake syrup and a dab of butter, or your favorite toppings.
- Makes: 8 to 9 pancakes
Substitutions:
To replace all-purpose flour: use 1 1/2 cup self-rising flour, and shift flour after measuring (do not add salt, baking powder, or baking soda).
Buttermilk substitute: If you don’t have buttermilk substitute using one of the methods below:
- 1/2 milk + 1 tablespoon plain yogurt . Let sit at room temperature for five minutes.
- 1/2 cup milk + 1/2 tablespoon lemon juice. Let sit at room temperature for five minutes.
- 1/2 cup milk + 1/2 tablespoon white vinegar. Let sit at room temperature for five minutes.
Make It Ahead
Pancakes can be made ahead of time and frozen for up to two months. Simply prepare pancakes as directed. Allow to completely cool. Lay pancakes out on cookie sheet and freeze. One frozen, place in gallon size freezer bag and store in freezer. When you are ready to serve, remove pancakes from freezer and microwave for 30 seconds. If needed, return for 15 seconds at a time until thawed and hot.
I have a large toaster that can accommodate pancakes. I toast the pancakes, then move to the microwave for 30 seconds.
Get your Creative Chef Hat On:
The recipe above is for basic buttermilk pancakes. You can alter the recipe to create a family favorite by adding one of the following:
- 1/4 cup diced banana and 1/4 cup blueberries + 1/4 teaspoon cinnamon
- 1 teaspoon cinnamon + 1/2 cup apple, diced small
- 1/4 cup miniature chocolate chips
- homemade maple syrup, see my recipe for directions
Happy Cooking:
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Thanks for stopping by,
Vikki
