Picture it, Christmas morning you run downstairs and mom is holding a big plate of warm buttermilk pancakes with homemade whipped cream on top.
Every holiday I picture this recipe because it’s what my mom made for me and my brother as kids on special days.
With Mother’s Day around the corner, I think it only fair to share this recipe for others who may want to give back to their wonderful moms with a delicious pancake breakfast.
This one is for you, momma. I love you dearly <3
The Ingredients
All Purpose Flour: Sift this before you add it to your pancakes, it makes for a smooth consitency and avoids uneven clumps when they cook
Buttermilk: I used whatever carton I found at the store, one pint is more than enough and the smallest size I could find
Butter: Unsalted is my go-to, it allows you to control how much salt is in your recipe. If you only have salted butter on hand, no sweat. Just omit the salt from this recipe if you used salted butter
I also prefer to grease my pan with butter, it tastes the best (in my opinion) and works well to prevent the pancakes from sticking
Sugar: Granulated, white sugar is the best for this. I wouldn’t recommend using brown sugar due to it’s molasses content which gets dense and sticky when hot
Leavening Agents: I use baking soda and baking powder for this. Baking soda reacts with the buttermilk to help the batter rise, and baking powder contributes to creating fluffy pancakes
You can read more about why this is in my post The Chemistry of Baking
Toppings and add-ons
Pancakes, we know them we love them and we devour them. I don’t need to delve into how amazing they are paired with bacon, sausage, berries, eggs, toast, or a bagel. Do what your breakfast-loving heart desires
I refuse to eat my pancakes with anything but 100% authentic maple syrup. Call me spoiled, I don’t care. My mom always served my pancakes with genuine maple syrup and I refuse to have anything else!
You could be basic and buy some whipped cream from the store, or you could be so slay and make your whipped cream at home!
The recipe is shockingly simple and quick. Also, if you’re serving guests it totally elevates your pancake game to the gourmet level. Try it out here!
Mom’s Favorite Buttermilk Pancakes
Equipment
- 1 Large skillet
- 1 Whisk
- 1 Pyrex measuring cup
Ingredients
- 1 cup flour sifted
- 2 tbsp granulated sugar
- 1 tsp salt
- 1 tsp baking soda
- 1 tsp baking powder
- 1 cup buttermilk
- 2 tbsp butter melted
- 1 egg room temperature
- 1 tsp vanilla extract
Instructions
- Place 2 tbsp of butter in a microwave-safe bowl and heat until just melted, take out and leave on the counter to cool a bit
- Whisk together your wet ingredients (buttermilk, egg, melted butter, and vanilla) until combined in a large bowl
- Sift dry ingredients (flour, baking soda, baking powder, salt, and sugar) together into the wet ingredients and fold until combined
- Leave the batter to rest for 5 to 10 minutes. While you let it sit, grab your skillet and turn your stove onto low-medium heat
- Melt a small amount of butter on the pan, enough to cover the surface you plan to cook your pancakes on
- Scoop 1/4 to 1/2 cup of batter onto the pan, depending on how big or small you want your pancakes to be
- Flip your pancake when you notice small bubbles appearing on the surface of your cooking batter. Remove from heat once both side appear golden brown
- Serve with your favorite toppings and enjoy!
Notes
So, what did you think? Me personally, I’d lick the plate clean if I could. But that’s weird, so I’ll just stick to sharing the recipe here instead.
Hope you loved it, let me know what you think 🙂
2 responses to “Mom’s Favorite Buttermilk Pancakes”
Stunning recipe! This reminds me of Christmas.
Me too! Thank you so much 🙂