So I was making these buttermilk pancakes again this weekend. This recipe is the one I have made the most, by far. It exceeds even my most favorite cheesecake. Let’s face it, pancakes are like approved dessert for breakfast.
On the weekends that I know the boys will be at my house I make sure to get a jug of buttermilk at the grocery store. Not only do I whip up a double batch of these fluffy little cakes of awesomeness (they freeze like a champ) but I also make buttermilk syrup to serve with them.
- 2 cups all purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 3 tablespoons granulated sugar
- 1 large egg
- 3 tablespoons oil
- 1 cup buttermilk
- 1 cup milk
- In a large bowl sift together the flour, salt, baking powder, baking soda, and sugar.
- In another bowl beat the egg slightly. Add the oil, buttermilk, and milk.
- Add the wet ingredients to the dry ingredients. Stir until combined being careful not to overmix. Let batter rest for 5-10 minutes. This is a very important step as it gives the ingredients time to combine and the batter to get fluffy.
- Preheat a griddle to approximately 350°. Spray with nonstick cooking spray. Pour ⅓ cup batter onto the griddle for medium size pancakes. Cook until it begins to bubble, flip, and cook until golden brown. Serve hot with syrup.