Monday is always the longest day of the week and what better way to end Monday then with buttermilk pancakes for dinner (plus, I had 2/3 of a carton of buttermilk expiring in 3 days that I didn’t want to waste). I’ve said this a million times to y’all, but it’s true; breakfast is my favorite meal, especially breakfast for dinner. I can’t help it! Seriously, blame my parents. We had breakfast for dinner quite often growing up. We even went through a stage in our house where we had pancakes at least once a week for what seemed like an eternity as a kid. When I got into high school I actually went more than 5 years without eating a single pancake because I was so sick of them! haha
Besides a few all-you-can-eat pancake meals over the course of college at Ihop, I can’t remember the last time I made or ate homemade pancakes. Since I don’t have a ‘favorite’ recipe for pancakes, I found a recipe on Food Network’s website and tweaked it to my tastes and what I had in my pantry. The original recipe was for Blueberry Buttermilk Pancakes, which sound delicious, but I wasn’t in the mood for blueberries, so I nixed those little blue babies from the recipe. Also, I did not have any baking powder, nor did the closest supermarket – how a supermarket does not have baking powder, I do not know. Seriously, it’s a baking essential. Anyway, I didn’t have any cream of tartar either to make up for it, so I added just a little more baking soda to the recipe and it actually turned out fine. I also added a little vanilla to give my pancakes a little extra flavor. Seeing as I completely changed the leavening components of these pancakes and I believe I made them infinitely better tasting, I have decided that they should be renamed after me! Just kidding, well not really…
Julie’s Buttermilk Pancakes – serves 4 to 6
- 2 cups all-purpose flour
- 1/4 cup sugar
- 1 tablespoon baking soda
- 1/2 teaspoon salt
- 2 eggs
- 2 cups buttermilk
- 1/4 cup melted butter, plus some for frying
- 1/2 tsp vanilla extract
In a large bowl sift together the four, sugar, baking soda and salt, see note at bottom*
Beat the eggs with buttermilk, melted butter and vanilla. Combine the dry and the wet ingredients into a lumpy batter, being careful not to over mix. Heat some butter in a skillet over medium heat. Spoon 1/3 cup of batter into the skillet. Cook for 2 to 3 minutes on each side or until golden brown.
Serve with your favorite pancake toppings! I used fresh strawberries with a pinch of sugar 🙂
*Note: I did not have a sifter (actually my sifter is in Texas with a million other cooking tools I own) so, I did not sift my dry ingredients. My pancakes still turned out fluffy and light.
Three pancakes with strawberries
My pancakes turned out a perfect golden brown color. They were more oval-shaped than round, but that’s what I get for trying to squeeze three good-size pancakes into a 10 inch frying pan! I felt a little guilty about eating three of them, but considering I don’t like syrup on my pancakes (I know, I’m weird) I figured I could afford to eat an extra one!
After making these, I thought that they would taste really good with some coarsely chopped walnuts and sliced bananas mixed into the batter. Or I could just add some cinnamon to them! All I know is that I’ve got some left over batter in the fridge, so I will be experimenting later this week with some specialty pancakes. Once you find a good pancake batter recipe there are endless possibilities as to what you can add into your pancakes.
Try these out and don’t be afraid to make them your own.