Buttermilk Pancakes

Apr 25

Apr 25 Buttermilk Pancakes

I love the idea of winter and snowfall and snuggles in front of a fireplace. And of skiing, and warm cocktails, and cabins in the mountains. But to be honest, that is only like 1% of my actual winter, and the rest of it is filled with long days inside, with a (sweet but active) toddler, and a severe lack of sunlight. Plus, I haven’t been skiing since M was born, so we’re at more like half a percentage point this year.

To combat the seemingly endless winter weeks, I turn to cooking, as I do with most challenges in life. I love making special breakfasts on the weekends, and buttermilk pancakes are my favorite. They’re fluffy, slightly tangy, rich, and filling. I love topping them with whatever berries I have on hand, a drizzle of pure maple syrup, and a healthy dab of French butter. And of course, a sprinkle of confectioner’s sugar doesn’t hurt either.

I found the recipe below a few years ago and abruptly halted my search for an adequate pancake recipe. This one takes the cake (pun not intended) when it comes to classic buttermilk pancakes. And since we’re leaving February behind after today and heading into March, I’m making these to celebrate being one step closer to spring.

Buttermilk Pancakes

Adapted from Bon Appétit

Serves: 4
Prep Time: 6 minutes
Cook Time: 12 minutes

Ingredients:

1 1/3 cups flour
3 tbsp sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
2 large eggs
1 ¼ cups buttermilk
2 tbsp unsalted butter, melted
Vegetable oil
Powdered sugar
Maple syrup

Directions:

Whisk dry ingredients together in a large bowl. Beat eggs in a separate bowl, then add buttermilk and melted butter (make sure it has cooled slightly!). Stir the wet ingredients into the dry ingredients just until everything is combined. You’ll have some lumps in the batter, but that’s perfectly fine.

Heat a griddle on the stove over medium heat and drizzle with veggie oil. Scoop batter onto the griddle (I like to use about 1/3 of a cup of batter for every pancake), and cook the pancakes until you see bubbles forming on top (about 3 minutes). Flip the pancakes over, pressing down gently, and cook until they’re golden brown. Dust with powdered sugar and serve with maple syrup.