Forget about boring, bland pancake mixes. This buttermilk pancake recipe is extra-special for the homemade pancake lover in your family. Very light and fluffy, these pancakes will melt in your mouth.
If you want to overwhelm your guests at breakfast with generosity, just casually ask them: “What kind of pancakes would you like? Buttermilk? Banana? Apple? Blueberry? Chocolate Chip?”
For Apple Pancakes, add to the batter before baking 1-½ cups grated apple, 1 tablespoon lemon juice, and 1 tablespoon sugar.
For Banana Pancakes, add 1 cup mashed ripe bananas, 1 tablespoon lemon juice and 1 tablespoon sugar.
For Blueberry Pancakes, add 1 tablespoon sugar and fold in 1 cup fresh blueberries.
For Chocolate Chip Pancakes, fold in 1 cup chocolate chips.
In a large bowl, combine the dry ingredients (flour, sugar, baking power, baking soda, salt). In a separate bowl, beat the eggs and then beat together the eggs, buttermilk, and melted butter.
(Ideally, if you have time, let your buttermilk, milk and eggs sit out for an hour before baking to get to room tempurature for a fluffier pancake. At minimum, make sure that the butter has cooled somewhat or you’ll have lumpy pancake batter from “cooking” the eggs.)
Keep the two mixtures separate until you are ready to cook. Heat a lightly oiled griddle or shallow frying pan over medium high heat. To test readiness, flick a bead of water and it should sizzle.
Then mix the wet ingredients into the bowl with the dry ingredients with a wooden spoon until it’s just blended together. Do not over overmix! There should be small lumps of flour in the mix.
Pour or scoop the batter onto the griddle, using approximately ½ cup for each pancake.
Pour batter from a large spoon. Turn the pancakes when puffed and full of bubbles. Bake the other side until golden brown.