There's nothing fancy about these amazing buttermilk pancakes. They do not have any kind of special ingredient in them to make them "amazing." What this recipe is, is a good solid, old fashioned, made from scratch, buttermilk pancake recipe that will deliver the best pancakes you will ever make...period.

For years I have searched for the perfect buttermilk pancake recipe...only to be disappointed and end up reverting back to boxed buttermilk mixes.   Since I discovered this recipe and tweaked it to my preferences,  I haven't touched a box mix.  My family gets very excited when I say I am making pancakes and my husband, who isn't a huge pancake fan, adores them made from this recipe. That speaks volumes!

You will still have to follow all the important techniques for pancake making to achieve great results...so don't forget to make sure you have your griddle/skillet well heated before you start.  Here are a few more tips to make sure that you end up with perfect cakes:

How to make perfect pancakes:

• I like to use a melted mixture of half butter and half canola oil to cook my pancakes in.  You only need a small amount, so I use a silicon brush to coat my skillet before each batter pour.  
• Again, enough cannot be said about making sure your griddle/skillet is well heated before you begin. 
• Wait until the batter looks a little dry around the edges and some bubbles begin to form on the top batter before flipping and flip ONLY ONCE!  (you will toughen the cake if you flip them more than once!)
• You can keep cooked cakes warm in a low oven (170 degrees F) until ready to serve if you are making a large number and cooking in batches. 

The star ingredient in this recipe is, of course, buttermilk.  I like to use low-fat buttermilk when I make these...but when I double the recipe, I will sometimes use half buttermilk, half low-fat milk, and they still come out delicious.  If you want them really decadent, try using full fat buttermilk instead of the low-fat kind! 

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Amazing Buttermilk Pancakes

Printable Recipe

Servings - 8   Serving Size - 1 pancake (1/4 cup batter)   Points Plus per Serving - 3 Points+

Calories -108.8,   Total Fat - 3g,   Carb. - 16.1g,   Protein - 4.2g,   Fiber - 0.4g (calculations do not include any oil/butter used to coat griddle/skillet)


Ingredients:

1 cup all-purpose flour
1 TBS granulated sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 large egg
1 TBS canola oil
1 tsp. pure vanilla extract
1 1/4c - 1 1/2 cups low-fat buttermilk

Directions:

1. In large bowl, combine flour, sugar, baking powder, baking soda, and salt.  Whisk to combine.  
2. In large glass measure, add 1 1/4 cups low fat buttermilk, egg, oil, and vanilla.  Whisk to combine.  
3. Add the wet ingredients into the center of the dry and whisk to combine.  If the batter seems to thick, add more buttermilk until it is pouring consistency.  Set aside.
4. Heat griddle/skillet which has been lightly oiled with either the canola/butter mixture or sprayed with cooking spray to med-high.  
5. When griddle/skillet is hot enough, stir the batter and pour by 1/4 cup to form pancakes.  Cook until the edges begin to look dry and small bubbles form on the batter surface.  Flip and cook on the other side for a minute or so, until pancake is done. 
6. Remove to platter in warm oven, and repeat with remainder of batter.  Yield:  approx. 8 pancakes. 

Adapted from Allrecipes

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Light, fluffy, tender.  Everything you expect from buttermilk pancakes.  

I don't know about you all, but I am sick and tired of old man winter.  This has been the worst winter in these parts for as long as I can remember.  I would love to get away someplace warm, even if just for a few days.  I know I am not alone...so much of the country has been suffering from the winter blues to the extreme.  Everyone think warm thoughts!  Maybe we can will old man winter away!  lol 

Stay warm!!  Eat pancakes! 

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Wine'd Down Wednesdays/Dizzy, Busy, and Hungry