Fluffy Buttermilk Pancakes
Delicately crispy, outside, tender and fluffy inside, with the subtle hint of buttermilk make these perfect! Also, if you like Cracker Barrel’s Buttermilk Pancakes then you will love these… they’re so much like them.
Easy to make…
Almost as easy to make as a boxed pancake mix…but SOOO much better!
Try these once and you’ll never go back!
Fluffy Buttermilk Pancake add-ins
My kids like to make their own batches, (by that I mean adding things to the batter that I already made…just to clarify) adding chocolate chips, coconut, nuts or whatever they like. In fact, it’s a great way to get them in the kitchen and shorten your time standing over a hot griddle!
Gluten Free
Need to make them gluten free? No worries, these are amazing with Bob’s Red Mill 1-1 Gluten Free Flour. Seriously…they are really good. The general consensus in our house is that they’re actually a little better, same way with my waffle recipe and that says a lot coming from those who are not gluten free!
Pancake Tips:
Be careful not to over-mix your pancakes. This is crucial! It will ruin them! When you mix all the ingredients together at the end make sure that you whisk everything together just enough to combine and get the large lumps out, then stop.
Also, when you’re cooking the pancakes don’t push down on them with the spatula…it is not necessary and it will flatten that light, airy texture. Kind of like deflating them.
I use a stick of butter to grease the griddle, I think it gives pancakes a nice crispness and makes them sooo good! Plus, you won’t need to butter them at the table.
Fluffy Buttermilk Pancakes
Serves 4, Total Time: 25 minutes, Hands on Time: 10 minutes
1 ½ cups milk
4 Tbsp. white vinegar
2 cups all-purpose flour
4 Tbsp. white sugar
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
2 eggs
4 Tbsp. butter, melted + extra for cooking
Directions:
Mix milk and vinegar in a medium bowl, allow to sour for 5 minutes.
Meanwhile, combine flour, sugar, baking powder, soda and salt in a large mixing bowl.
Mix eggs and butter in milk (after 5 minutes has passed, milk will look curdled).
Mix the dry ingredients into the wet, whisk just enough to combine and eliminate lumps.
Note: Be careful not to overmix, there may still be some small lumps, that’s okay. Overmixing will ruin your pancakes! They will be thin and tough, and you’ll kill the light, fluffy texture!
Heat a skillet or griddle to medium.
Rub a stick of butter against the skillet enough to grease the surface.
Pour batter by 1/3 cupfuls, when the surface is full of small bubbles, flip the pancake and cook the other side.