Big & Fluffy Homemade Pancakes

Homemade-Pancakes-2

I’ve made these pancakes for over 25 years.  I tried several pre-packaged mixes back in the dark ages, and didn’t think much of any of them.  These homemade pancakes are so simple to put together for a quick weekday or weekend breakfast.  Or how about breakfast for dinner?  Six simple ingredients that are within easy reach in most everyone’s pantry.  They’re light and fluffy, perfect served along side crispy strips of bacon or country sausage links and a fried egg.  That’s the way Richard and I like them.

I use buttermilk. but If you don’t have any on hand, make a fast substitute using milk and vinegar – 1 1/3 cups of whole milk and 1/8 cup of white vinegar.  Let it rest for 5-10 minutes, and you’ve got buttermilk.  Feel free to use the substitute in any recipe calling for buttermilk. Just about all the recipes I use that call for buttermilk offers this substitute in a pinch.  (I confess, I didn’t have buttermilk this morning, used the above-mention substitute, and it worked fantastically!)

This recipe makes about 5 regular sized pancakes and one doggie-sized one.  Feel free to double or triple the recipe for a larger crowd.  And, if you like to use whole wheat flour in your recipes, there’s no harm in substituting 1/2 cup of whole wheat flour.  I would, however, use whole wheat flour substitute for larger batches, so the pancakes don’t turn out too heavy.

grannie geek, homemade pancakes

Oh, the pancake on the top of the stack is made especially for our dog, Auggie.  I’m always left with enough batter to make one small pancake.


Let’s eat Pancakes!  Yay!!  at mimis table plate and heart icon Mimi

 

Big & Fluffy Homemade Pancakes
Light and fluffy buttermilk pancakes quick to make and delicious!
Author:
Cuisine: American
Recipe type: Breakfast
Serves: 2
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 3 teaspoons granulated sugar
  • 1⅓ cups buttermilk (or substitute made with 1⅓ cups whole milk and ⅛ cup white vinegar)
  • 1 egg
  • 1 Tablespoon vegetable oil
Instructions
  1. Preheat a griddle.
  2. In a medium mixing bowl, stir together the flour, baking powder, baking soda, salt and sugar.
  3. In a 2-cup liquid measuring cup, pour in the buttermilk. Add the egg, and lightly beat together. Add the vegetable oil and stir.
  4. Pour the liquid ingredients into the dry. Mix together with a whisk spatula, or wooden spoon, until all the ingredients are thoroughly combined.
  5. Pour by ½ cup onto the heated griddle, and cook for 1-2 minutes per side and the pancakes are golden brown.
  6. Keep pancakes warm in a 200 degree F oven until ready to serve.
Notes
Double or triple the recipe for a larger crowd. Serve with any of your favorite pancake toppings - maple syrup, sliced fresh fruit, whipped cream.
Nutrition Information
Serving size: 2

 

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