buttermilk pancakes


On the mornings when I pull out my griddle (a well-worn gift from my mom-in-law), the kids know not to pour the cereal – something good is on the way. This was our first-day-after-the-last-day-of-school breakfast: buttermilk pancakes with bacon.

This recipe is new, and it’s a keeper. The texture of these cakes was light and airy with a lovely sweetness. There were only four of us for breakfast, so this recipe fed us fine, but I would double it if all the foodies were home. I particularly like my pancakes with blueberries or sliced bananas; my little foodies prefer chocolate chips. With syrup. Real syrup.

When you live in New England amidst huge maple trees oozing delectable sap and can visit sugar shacks in late winter that have boiling vats of liquid gold, “syrup” means maple syrup, not Mrs. Butterworth’s or Log Cabin or Karo Dark. And did you know that pure maple syrup is good for you? Even Cracker Barrel serves their pancakes with real maple syrup. It’s kind of like the difference between Coke and generic cola. There really is no comparison.

Life is short – enjoy the real thing.

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Buttermilk Pancakes with Blueberries

from epicurious

  • 1 1/3 cups all purpose flour
  • 3 tablespoons sugar
  • 2 1/2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1 1/4 cups buttermilk
  • 2 large eggs
  • 2 tablespoons (1/4 stick) unsalted butter, melted, plus more for cooking
  • 2 cups fresh blueberries [or sliced bananas or chocolate chips]
  • Pure maple syrup
  1. Preheat oven to 250°F. Place baking sheet in oven.
  2. Whisk first 4 ingredients in large bowl.
  3. Whisk buttermilk, eggs, and 2 tablespoons butter in medium bowl; stir into dry ingredients. Fold in berries. [We add our berries on the griddle – not everyone likes them.]
  4. Heat large nonstick griddle or skillet over medium heat; brush with butter.
  5. Drop batter by 1/3 cupfuls onto griddle.
  6. Cook pancakes until brown, brushing griddle with more butter as needed, about 3 minutes per side. [This is way too long for our gas cooktop – they only need about 1 minute per side.]
  7. Transfer to sheet in oven to keep warm. Serve pancakes with maple syrup.
  8. Makes about 12 pancakes.

6 thoughts on “buttermilk pancakes

  1. Oh they look so fluffy and delicious! I agree with you about real maple syrup. My kids don’t appreciate it as they were raised on Mrs. Butterworth’s and Aunt Jemima, but a friend of mine from Canada sent me a bottle and it is wonderful!

  2. Thanks for the post, my husband loves pancakes. I sometimes mix a little polenta into my batter to change up the basic recipe. Any other tips? I agree that real maple syrup is a MUST. And bacon 🙂

  3. Pingback: just in time for the weekend: pancakes « Foodie plus 4

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