There are certain recipes that everyone needs a go-to recipe for. Pancakes are one of those. I’ve tried plenty of recipes, eventually settling on one that I wasn’t necessarily excited about. It just did the job.
About a month ago, I stumbled upon a pancake recipe in my ATK Family Cookbook (which, by the way, my friend picked up for me after seeing it on sale at Barnes and Noble! That’s what friends do y’all, they look out for each other 😀 ), and now I can truly and honestly say that I have to look no further. This recipe is IT! The resulting pancakes are soft and fluffy like clouds, and they rise to beautiful heights! I know this all sounds very dramatic, but you can actually see the pancakes rising while they’re cooking (probably has something to do with the leaveners, but still)! It truly is magic before your eyes, and a party in your mouth 🙂
Buttermilk Pancakes
Yield: 10 to 14 (4-inch) Pancakes
Ingredients:
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 cups buttermilk
- 3 tablespoons unsalted butter, melted
- 1 egg
- 1 to 2 teaspoons oil, for cooking
Directions:
In a large bowl, whisk together all-purpose flour, sugar, baking powder, baking soda, and salt.
In a separate bowl, whisk together buttermilk, melted butter, and egg.
Make a well in the center on the dry ingredients, and slowly add the buttermilk mixture. Gently whisk until just incorporated, with a few lumps remaining. Do not overmix the batter.
Heat a nonstick skillet over medium to medium-low heat. Brush the pan with oil, just enough to ensure that the pancakes do not stick to the bottom. Using ¼-cup of batter per pancake, add the batter to the skillet and cook until large bubbles appear, about 2 to 3 minutes. Flip the pancake and cook until browned on the second side. Repeat with remaining batter, brushing the pan with oil as needed.
Note: To freeze pancakes, cool completely to room temperature and store in a freezer-safe container. To consume, lightly sprinkle with water, place on a baking sheet, and warm in a 300°F oven until warmed, about 10 minutes.
I’m just about to settle in for the evening and you bring me pancakes, THE BEST looking pancakes i’ve seen for a loong time. Allahumm Baarik i definitely want to try these, like soon.
JazakAllah my dear sister! I hope you do give them a whirl, they are the best risers I’ve ever tried! 🙂
Henna, I tried these pancakes and loved them . They came out so fluffy, so rich and decadent. Jazakillahu Khair for sharing your recipe.
Oh Salma! I’m so happy that you and your family enjoyed them! Isn’t it amazing how high they rise? 🙂
this cookbook looks like a winner – and those stacks are just beautiful!
Dude, it is seriously an amazing investment! My friend and I tried our hand at spinach and ricotta ravioli and it was phenomenal (although I will admit that it’s a lot of work, especially if you don’t own a pasta roller and roll by hand. Next time I make some, it will be if I have an extra set of hands near by and I will triple the recipe, only so that I can freeze a bunch lol).
Beautiful pancakes! This is almost the same recipe I use but mine came from the Joy of Ccoking many moons ago. They are the best pancakes, I can guarantee that!!
But…I’m a waffle gal 🙂
Thank you Nazneen! So glad I have someone to back me up 🙂
You sound like my husband! If he has a choice between pancakes and waffles, he will always pick waffles! 🙂
Lovely fluffy pancakes and beautiful clicks 🙂
Thanks! 🙂
I’ll check this cookbook soon, what a lovely recipe. These are a pleasure for anyone.
Awesome for weekend breakfasts 🙂
Oh my gosh. I bet these beat Pancake Manor buttermilk pancakes any day!
Looks great
Thanks! And thank you for stopping by! I look forward to the fun stuff you’re going to share 🙂
👍
What is this sorcery?!? These are inarguably the BEST pancakes! Another gold star recipe! Thank you so much for sharing.