Let's Talk Pancakes, Memories, and a Slight Mess
I still remember the first time I tried making pancakes for my little brother—back in our cramped kitchen, sun barely up, both of us still in pajamas (and me, honestly, half asleep). I’d seen people whip up stacks of fluffy buttermilk pancakes on TV but, wow, my first batch looked more like a science experiment gone rogue. But hey, they tasted like home. So if you end up with a few odd shapes, just call them "custom." My family jokes that the weirder the pancake, the luckier your day. And yes, I still occasionally flip one out of the pan and onto the floor. Oops.
Why You'll Love These Pancakes (Or at Least Tolerate Them)
I make this classic buttermilk pancakes recipe when I want something that feels like a hug in breakfast form—cozy, a bit tangy, and just the right amount of fluffy (not like those sad, flat ones you get at some diners, you know?). My family goes crazy for these, especially when I sneak chocolate chips into a few, though my husband always pretends to complain that they're "too fluffy." (Like that’s a thing?) Sometimes, if I’m feeling a bit lazy on a Sunday, I’ll use store-bought buttermilk, but honestly, homemade works fine too—just mix milk and vinegar, and boom, you’re in business.
It's the kind of breakfast that makes you wanna linger at the table. And, on days when everything else goes sideways, these pancakes have never let me down—except that one time I added too much baking soda, but we don’t talk about that.
The Ingredients List (With My Usual Swaps)
- 2 cups all-purpose flour (I’ve swapped in half whole wheat before; it's a bit nuttier, but pretty good)
- 2 tablespoons sugar (sometimes brown sugar for a bit of caramel-y flavor—my gran swears by it)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt (I just use table salt, but sea salt’s good too if you’re fancy)
- 2 cups buttermilk (if you can't find it, mix 2 cups milk with 2 tablespoons vinegar or lemon juice, let it sit for 5 min—works like a charm)
- 2 large eggs (any eggs, really, but free-range if you’re feeling posh)
- ¼ cup melted butter (or go wild and use coconut oil—I did once when we ran out, and it was surprisingly tasty)
- 1 teaspoon vanilla extract (sometimes I skip it and nobody notices, honestly)
How I Actually Make These (With Zero Perfection)
- Grab a big bowl and toss in the flour, sugar, baking powder, baking soda, and salt. Give it a quick mix. (This is where I get all the lumps out with my fingers—not sure if that’s proper, but it’s faster.)
- In another bowl, beat together the buttermilk, eggs, melted butter, and vanilla. Actually, I find it works better if you let everything come to room temp, but I rarely have that kind of patience at 7 AM.
- Pour the wet stuff into the dry stuff. Gently stir together until just combined—don’t overmix! The batter should look kind of lumpy (don’t panic if it’s not perfectly smooth, it’s supposed to be a bit messy).
- Heat a big nonstick skillet or griddle over medium heat. I add a dab of butter, but oil is fine too if that’s what you’ve got.
- Scoop out the batter—about ¼ cup per pancake. Don’t crowd them. When you see bubbles on top and the edges are less shiny, flip. About 2 minutes per side, give or take (first one’s always a little sad; just eat it as a cook’s treat).
- Keep repeating until you run out of batter or people start wandering in asking what smells so good. Stack ‘em up and serve warm—ideally with too much maple syrup.
Notes (From Many a Pancake Oops)
- Don’t worry if the batter feels thick. Actually, thick batter makes fluffier pancakes. If it’s too thick to pour, a splash of milk fixes it fast.
- Sometimes I accidentally overmix, and they’re still edible—just a bit chewier. Not the end of the world.
- If you forget the sugar, pancakes are still good (especially if you drown them in syrup anyway).
Fun Variations to Try (Some Better Than Others...)
- Blueberries in the batter are classic; I also tried raspberries once, but they got a bit too soggy (still yummy though)
- Chocolate chips—crowd favorite. But don’t let them burn or your pan will look tragic.
- Swapping half the flour for cornmeal is—well, it’s weird, but my neighbor swears by it. I wasn’t sold, but let me know if you are!
Do You Really Need Special Equipment?
If you have a fancy pancake griddle, use it, but I’ve made these in a regular old frying pan and even in a nonstick wok (don't ask). Sometimes I use a ¼ cup measuring scoop, but a big spoon works in a pinch. If you want super even pancakes, you’ll need a metal spatula, but I once used a fish slice and it worked fine.
Storing the Leftovers (If Any Survive)
Let them cool, then pop into an airtight container in the fridge. They'll keep for about 2 days, but honestly, in my house, they never last more than a day! If you absolutely must freeze them, put wax paper between layers and freeze for up to a month. Reheat in the toaster or microwave (or just eat them cold—no shame here).
How We Serve 'Em at My Place
We do the whole maple syrup and butter thing, of course, but sometimes I put out a bowl of fresh berries or a smear of peanut butter. My niece dunks hers in Nutella—she might actually be onto something. Oh, and if it’s anyone’s birthday, I stick a candle in the stack. (Try it; it’s surprisingly festive.)
Pro Tips From Pancake Fiascos
- I once tried to rush the batter by cranking the heat up—bad idea. Black outsides, raw insides. Not recommended.
- Let the batter sit for a few minutes before cooking. It gets a bit bubblier. (I used to skip this, but now I wait. Mostly.)
- Always preheat your pan. Cold pan pancakes are pale and sad.
FAQ—Because Folks Ask
Can I make these without buttermilk?
Yep! Milk plus a splash of vinegar or lemon juice does the trick. Just let it sit for 5 mins. I’ve even used oat milk, and it’s decent.
Why are my pancakes flat?
Usually, it’s overmixing the batter or not enough baking powder. Or, if your baking powder’s as old as that forgotten jam jar in your fridge, toss it and get a new one.
How do I keep pancakes warm for a crowd?
Oven at low heat (about 200°F) with a baking tray. Cover loosely with foil so they don’t dry out. But, honestly, pancakes taste best right off the griddle.
Can I add protein powder?
You can; I have. Just don’t overdo it or they get kind of tough. I learned that the hard way.
For more pancake inspiration, I sometimes check Smitten Kitchen’s Essential Pancakes or compare notes with Serious Eats’ fluffy pancake guide—both have helped me up my game. And if you’re after fancy toppings, Bon Appetit’s topping slideshow has wild ideas, some of which, okay, I’d never try (but you do you).
So, there you have it. Pancakes, not perfection. If you end up with a flour handprint on your shirt, you’re doing it right.
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 cups buttermilk
- 2 large eggs
- ¼ cup unsalted butter, melted
- 1 teaspoon vanilla extract
Instructions
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1In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
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2In a separate bowl, whisk together the buttermilk, eggs, melted butter, and vanilla extract.
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3Pour the wet ingredients into the dry ingredients and gently mix until just combined. Do not overmix; some lumps are fine.
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4Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
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5Pour ¼ cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface, then flip and cook until golden brown on both sides.
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6Serve warm with your favorite toppings such as maple syrup, fresh fruit, or whipped cream.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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