Melt-In-Your-Mouth Pancakes

There is something comforting about breakfast foods. Whether it is memories of lazy Saturday mornings or breakfast-for-dinner during winter blizzards in Buffalo as a child, pancakes are high on my list of favorite comfort foods. As a young chef, one of my first major kitchen fiascos was with pancakes. I decided to surprise my parents with pancakes one Saturday morning and my recipe called for one tablespoon of baking powder (I must have been making a HUGE batch) and I mistakenly added one tablespoon of baking SODA – I am sure you can imagine the looks of disgust on everyone’s face when they took that first bite. Though I am teased constantly for it, I haven’t made that mistake again and my family now loves early morning batches of my favorite, buttermilk pancakes!

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Melt-In-Your-Mouth Buttermilk Pancakes
(makes about 10 medium-sized pancakes)

2 cups flour
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
3 tbsp. sugar
2 large eggs, lightly beaten
3 cups buttermilk
4 tbsp. melted butter

Whisk together flour, baking powder, baking soda, salt, and sugar in a medium bowl. Add eggs, buttermilk, and 4 tablespoons butter; whisk to combine. Batter should have small to medium lumps. Be careful to not overmix the batter. The secret to perfectly-puffy pancakes is almost under-mixing your batter.

Heat a non-stick pan or skillet over medium-high heat. Melt 1 tbsp butter in pan.

Pour about 1/2 cup pancake batter, in pools 2 inches away from one other. When pancakes have bubbles on top and are slightly dry around edges, about 2 1/2 minutes, flip over. Cook until golden on bottom, about 1 minute. Repeat with remaining batter.

Serve with bacon and/or blueberries and REAL maple syrup!

Enjoy!

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15 Comments

Filed under Food, Recipes

15 responses to “Melt-In-Your-Mouth Pancakes

  1. gkbloodsugar

    I – like most people – have seen many Pancakes, but there’s something about yours that are keeping me staring.

    Beautiful.

  2. i thought i was pretty great at making pancakes. i think not, now that i’ve seen these guys. amazing.

    looks perfect. just the right amount of syrup as well ;)

  3. I have a pancake obsession! I wish I could get away with eating pancakes every day for every meal. These look just divine! I love the picture on Tastespotting!

  4. Those look great! I love buttermilk pancakes, but I am usaully too lazy and make yeast risen pancakes: http://www.cookography.com/2007/overnight-yeast-pancakes You can mix everything up the night before and simply cook them up in the morning.

  5. Carla

    I LOVE these pancakes, they are PERFECT (light, fluffy with crispy edges)! I’ve made them several times and they turn out great every time. I’ve altered the recipe to include pecans, and even used the batter (unaltered) for belgium waffles….still great. They are light yet full of flavor. The recipe is very easy to follow and really don’t require much more work than using instant mix. I sift the flour and other dry ingredients together and barely mix to ensure that they are light and fluffy. These are a hit in my house.

  6. Ethan

    when you say buttermilk, where do you get it, do you need any pancake mix from a box

  7. Lenore

    This sounds like a good receipe, have not tried it – it is very similar to mine – try adding 1 tbsp of vanilla for some extra flavor – I do not use sugar.

  8. Pingback: Free Pancakes at IHOP! «

  9. Pingback: Banana (or blueberry) pancakes, in honor of summer. « Dabbling Chef

    • This recipe is amazing! I’m officially hooked. My husband is the pancake king in our house and this is now his go to recipe. It’s still just as delicious if you replace one cup of white flour with whole wheat. So good!

  10. breakfast foods should always be high in protein and also in carbohydrates, we need food energy during the early morning .”~

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