Advertisements
RSS Feed

Fluffy Buttermilk Pancakes

Posted on

I’m not sure how the ritual started, but when I was nine and my sister, Danielle, was seven, we would wake up every morning at five to make buttermilk pancakes from scratch for Dad’s breakfast (he was the early riser since he had to be to work by seven).  We were total “Daddy’s girls” and loved to do anything that pleased him, but we especially loved to make him buttermilk pancakes because we also got to reap the delicious rewards of our efforts.

Before Dad’s alarm went off, we’d tiptoe down the stairs and together we’d  measure the ingredients for the pancakes into a big bowl and then carefully pour spoonfuls onto a special plug-in pancake griddle that we cooked eight small pancakes on at a time.  While they cooked, we’d nibble on the edges and once the first ones were done, we nibbled on those.  I loved those pancakes probably more than anything else I ate growing up because it was the closest thing to junk food that was regularly allowed to be produced in my Mom’s kitchen.   A product with dairy, white flour and white sugar was unheard of in our house and it still kind of surprises me today that she allowed us to do it.  Then again, she was probably just grateful that she wasn’t the one waking up at five to make breakfast! :)

By the time Dad came down from his bath in his mailman uniform, smelling like Old Spice, we had a big plate full of pancakes and coffee ready, and if we were really on the ball we’d have scrambled eggs cooked up too.  I still can smell the combination of pancakes, butter, coffee and Old Spice surrounding me as we sat down with Dad and gleefully tore into the butter and syrup-laden pancakes, trying to keep our voices down while Mom and our little sister, Lacey, slept peacefully upstairs.

Eventually the thrill of eating those “forbidden fruit” pancakes wore off and was no longer enough of an incentive to get us out of bed before dawn.  The daily ritual eventually diminished to once a week and then once a month, but it lasted for years.  By the time I was in high school, pancakes were a special Sunday breakfast that we only indulged in a few times a year and I haven’t seen that old stained buttermilk pancakes recipe that we cut out from the back of a flour sack since I left home over a decade ago.

That recipe somehow got lost without me there to use it, however infrequently, and I was left slightly unsatisfied with the pancakes I’ve made since then.  Well, the “Best Buttermilk Pancakes” were really good, but not fluffy like my favorite childhood pancakes.  These pancakes are the closest thing I’ve had to those I made growing up since I’ve left home–wonderfully soft and fluffy with just a hint of sweetness.

Maybe it’s because I never had real maple syrup growing up (shocking, since Mom mainly stocked unrefined sugars such as honey and molasses–maybe real maple syrup was just not in our food budget), but I prefer these pancakes with Aunt Jemima.  (They are pictured with real maple syrup, which is why it’s soaking in rather than sitting on the surface.)

Fluffy Buttermilk Pancakes

Printable recipe
Printable recipe with picture

2 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups well shaken buttermilk
2 large eggs
1/4 cup vegetable oil (plus extra for skillet)

Mix dry ingredients together in medium bowl.  Add all wet ingredients at once and stir just until combined. Do not over mix, batter will be slightly lumpy.  Lightly coat skillet with oil.  Heat to medium low.  Drop 1/8 cup of batter onto heated skillet.  Cook on first side until bubbles begin to form on surface, 2-3 minutes.  Flip over and cook another 2-3 minutes until golden brown and centre springs back when lightly touched.  Serve warm with maple syrup and butter. Makes 10-12 pancakes.

Recipe source: Radishes and Rhubarb

Most of the pictures taken of us growing up remain at my parents’ house, but I thought I’d include a few that I do have here.

Dad and I in 1980

Already a Daddy’s girl!

Danielle, Franciska (aka Lacey) and Me on the fold-out couch we slept on until we moved into a bigger house a few years later.

Danielle, me and Lacey at a baby shower. My Mom made the cake on the left. Danielle and I were a little younger than this when we started making the pancake breakfasts.

Advertisements

About Veronica

I have a kitchen addiction and love to collect & share recipes. My passion is baking but I love to cook as well. The only thing I don't like to do in the kitchen is wash dishes, but my husband generally does them for me in exchange for his dinner.

45 responses »

  1. What a cute story!! You all are so cute!! thank you for sharing such a sweet story. These pancakes look so fluffy. With such a great story behind them, I must make these substitute pancakes soon.

    Like

    Reply
  2. Hi, Really nice story and the pancakes look good.

    Like

    Reply
    • I wish I had your pancake skillz–yours were so perfect! Thank you for sharing the recipe and bringing back all those old memories.

      Like

      Reply
  3. Seriously that looks like the best thing ever to wake up to! Buttermilk pancakes are amazing as a rule but those are next level!!! I want!!

    Like

    Reply
  4. Veronica, this was such a cute little story. Wow, 5 a.m.? You were a dedicated little cook back then! :) Thanks for sharing.
    ~Southern Cookbook ~Cheryl

    Like

    Reply
  5. Hi there,
    I found your lovely blog through Real Mom Kitchen. Your pancakes look nice and thick, the way I like them! Have a great day!

    Like

    Reply
  6. Pingback: Fluffy Buttermilk Pancakes | Real Mom Kitchen

  7. Hay lady! Making these for a “dessert ” tonight, LOL

    Like

    Reply
  8. Veronica this was so sweet. I love the story and the pictures. You girls were so cute too. Well you are still cute! But cute little girls back then. :)

    Like

    Reply
  9. Pingback: Cornmeal Griddle Cakes « Recipe Rhapsody

  10. Fluffiest pancakes ever – I love them :)
    And backed with such an adorable story too!

    Cheers
    Choc Chip Uru

    Like

    Reply
  11. Pingback: $50 Organic Meal Plan – Monday, June 17th

  12. I have been trying to find a good pancake recipe since I started eating a “Real Food Diet”. I would consider myself to be a pancake snob. I made these this morning and not only did this snob LOVE them, my husband said they were quite possibly the best he has ever eaten! Thank you for your recipe!

    Like

    Reply
  13. Pingback: Frugal Organic Meal Plan – Monday, June 24th

  14. PANCAKES!! And holy fluff factor!!

    Pancakes are a definite comfort food in my world. Reminds me of camping with my parents when I was a child. Just yesterday, my son and I tried a recipe for cornbread pancakes. They were delicious, but definitely lacked the fluffiness. Reviewed the recipe and discovered I didn’t add the baking powder. DUH! We’re going to make them tomorrow morning and this time, I’ll remember to add the fluffy magic stuff. :)

    Like

    Reply
    • LOL! Fluffy magic is a must! We never made pancakes when camping – we usually had fried potatoes, bacon & eggs and maybe biscuits, all good stuff, but now I have camping pancake jealousy! lol

      Like

      Reply
  15. Does the 1/4 cup oil go in the batter or is it for the skillet ?

    Like

    Reply
  16. Pingback: Frugal Organic Meal Plan – Monday, July 7th

  17. I was out of my regular store bought mix this morning so found these to whip up instead. So easy and yummy!! I may not buy the mix stuff anymore!

    Like

    Reply
  18. I’ve been looking for a specific type of pancake recipe for a long time. Thick, cakey pancakes with the smallest bit of crust to the edges. I’ve tried many, but they just haven’t made the cut.

    Well, I made these for my family this morning…. and I think I found my go-to pancake recipe from now on. These are EXACTLY what I was looking for. Thick, golden brown, with the crust around the edges. Outstanding! Thank you SO much :-)

    Like

    Reply
  19. Pingback: Fluffy Whole Wheat Pancakes | Veronica's Cornucopia

  20. Do you think I could use brown sugar. I just ran out of white…

    Like

    Reply
  21. I think you lived my life. I had a sister and we would do stuff like that. We also have an Old Spice laden Mail-man as our father. He is retired now.

    Like

    Reply
  22. OMgosh these pancakes are amazing . Thanks for the share . I also added some vanilla and cinnamon.

    Like

    Reply
  23. Pingback: Joshua at 6 weeks: Great-Grandpa’s Little Doppelganger | Veronica's Cornucopia

  24. Pingback: Pancakes | Petra's handgemaakt

  25. just got done sunday breakfast with these awesome pancakes and homemade turkey sausage, they we great only thing i did was sift the dry ingredients to make light and fluffy!
    love your story of your dad! memories to treasure forever!!

    Like

    Reply
  26. I love these pancakes! I make them with homemade buttermilk, which makes thrm much fluffier than the store bought. My family loves them!

    Like

    Reply
  27. ok i was so looking forward to trying these, as i thought they would be super big and fluffy. i did not yield the same result as you did, unfortunately. they tasted very good and were nice and soft, but too thin. i cooked them, immediately after mixing, 5-10 mins later, an hour later, and even the next morning (24hr later). these are the diff times that i’ve notice people suggest waiting before cooking. i used to same measurements too. so i wonder if i’m under-mixing; i know with cake under-mixing can cause the same prob as over-mixing. so how long should i mix, 30 secs? just enough to incorporate all the ingredients, so 3 turns? or some other amount. i’m tempted to try more baking powder or baking soda, but i want to figure out why i can’t get it right with your recipe. :( maybe my baking soda and powder is too old? i’m hoping between that and the correct mix time i can get the right results. also what do you mix with? a whisk, spoon, or it really doesn’t matter? thanks in advance!

    Like

    Reply
    • Check the expiration date on your baking powder & soda – it’s possible that is the problem, especially if they are expired. Otherwise, my other questions would be are you at a high altitude? Are you using real buttermilk? Are you making any substitutions? As far as mixing goes, basically once the lumps are out, maybe just a little before, stop. I whisk mine, it mixes the batter better than a spoon. I haven’t ever timed how long I mix but it’s probably less than a minute.

      Like

      Reply
      • ok thanks!! i’m not at high alt., i’m in MI, and the buttermilk not the lemon juice/vinegar mixture, but i guess the store bought stuff isn’t technically real either, but you get my point. and not making substitutions. i’m going to try again with fresh bp/soda. and maybe i could whisk less that i already am. thanks for the prompt response! i haven’t had pancakes in so long and i’m craving them like crazy. it’s prob the crazy weather change too. will report back after the next test batch. :)

        Like

        Reply
      • win!! used better baking soda, plus a pinch more baking powder. also letting it rest a bit before cooking helped. they turned out so great!! i made some immediately, then waited to make the rest. they turned out lovely! but the ones i made later (about 30mins) were even bigger!! glad it worked this time! i almost want to make some more this weekend, but the family might get tired of me making pancakes. oh well, more for me!

        Like

        Reply
  28. I’m having trouble with my pancakes flattening out. What am I doing wrong?

    Like

    Reply

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: