Buttermilk Pancakes

As you can see from the Crumbs Index, we aren’t exactly running short on breakfast recipes around here.  Probably because we really do love them!  

And we don’t have a recipe for a basic buttermilk pancake, so here you go.  I realized that I have been making these pancakes for nearly 2 1/2 years and haven’t shared them with you yet. I’m so sorry.  You will understand why I’m apologizing after you make them…they are literally the BEST ever.  In fact, the recipe calls them ‘The Best Fluffiest Buttermilk Pancakes on the Planet!’  

The buttermilk and sour cream make them light and fluffy, as in, they don’t even compare to the tough disks that you can make from a box.  Topped with maple syrup or fresh fruit, they are delightful…morning, noon or night.  That’s another reason I love breakfast, it can easily be enjoyed any time of day with not a lot of prep work.  This recipe will feed my family of 6 ‘pancake lovers’ without a single leftover, so if your fam is smaller then you will get to enjoy it for more than one meal…bonus!

2 cups FLOUR

1 teaspoon BAKING SODA

2 teaspoons BAKING POWDER

3 Tablespoons SUGAR

1 teaspoon SALT

2 EGGS

1 3/4 cups BUTTERMILK

1/2 cup SOUR CREAM

5 Tablespoons BUTTER

1 teaspoon VANILLA

In a medium microwave-safe bowl, melt butter.  Set aside to cool slightly.

In a large bowl, combine dry ingredients.

Add eggs, buttermilk, sour cream and vanilla to bowl with melted butter.  Whisk to combine.  Add this to the flour mixture; whisk until smooth – the batter will be thick.

Let the batter sit for 5 minutes at room temperature.

Meanwhile, preheat a griddle or skillet on medium-high heat.

After the 5 minutes, whisk batter again.  Drop about 1/4 cup of batter on to preheated griddle and cook until lightly brown on the bottom, turn and cook until other side is golden.

*Like blueberry pancakes?  Add 1 cup fresh blueberries before you let the mixture sit for 5 minutes.

These reheat well in the toaster oven or regular oven.

Recipe Source: Food.com