Imagine a serene Sunday morning. The sun’s golden rays peek through the curtains, birds chirp a melodious song, and the world seems to be wrapped in a blanket of tranquility. Amidst this calm, there’s a subtle sizzle from the kitchen, followed by an aroma so divine that it nudges you out of bed. Welcome to the world of our Classic Buttermilk Pancakes. A family heirloom recipe, these pancakes are not just breakfast; they’re a treasured ritual.

Golden Mornings & Silver Dollar Pancakes:
Growing up, Sundays at our home were synonymous with pancake mornings. Dad would often joke, calling them “silver dollar pancakes” even though they were much larger. Mom, with her mixing bowl and that age-old wooden spoon, would effortlessly blend the batter, ensuring each pancake had its fluffy moment of fame. As kids, my siblings and I took our pancake toppings very seriously. Fresh berries, a dollop of whipped cream, chocolate chips, or the classic maple syrup, every pancake had its unique topping story.

I distinctly remember one Sunday when I tried to make pancakes for the first time. Let’s just say, the first one was more of a ‘pan-cake’ disaster. But by the third or fourth, with mom’s gentle guidance, they began to resemble the beloved breakfast staple. That day, not only did I learn the art of making pancakes but also realized that it’s perfectly okay to have a few flops before you get to the perfect flip!

So, as you set out to make these pancakes, remember it’s not just about mixing ingredients but also about whisking in memories, love, and a dollop of patience. Ready to create some golden memories of your own? Here’s to fluffy mornings! 🥞☀️🍯

Classic Buttermilk Pancakes

Sink your teeth into these fluffy buttermilk pancakes, perfected with a hint of vanilla and a delicate golden brown finish. Quick to whip up and delightful to the palate, they promise a beautiful start to any morning.

Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 8 (8-inch pancakes)

Ingredients:

• 2 cups all-purpose flour (250g)
• 3 tablespoons sugar
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 2 ¼ cups buttermilk¹ (530ml)
• 2 large eggs, lightly beaten (room temperature preferred)
• 1 teaspoon vanilla extract
• 4 Tablespoons unsalted butter, melted and cooled (57g)

Instructions:

1. Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt, ensuring a homogeneous mix.
2. Wet Ingredients: In a separate medium-sized bowl, combine buttermilk, eggs, and vanilla extract.
3. Add Butter: Gradually drizzle the melted butter into the wet mixture, whisking continuously to ensure a smooth blend. Note: The butter may curdle if the other ingredients are cold, but this is alright. Continue to whisk for an even mixture.
4. Combine Wet and Dry Mixes: Pour the wet ingredients into the dry ones, stirring gently with a wooden spoon. Avoid over-mixing; a few streaks of flour in the batter are acceptable.
5. Prepare the Skillet: Lightly spray a non-stick skillet with cooking spray or brush with canola oil. Place it over medium-low heat and let it preheat for about 5 minutes. It’s beneficial for the pancake batter to sit for a few minutes too, which is why you prepare it before heating the skillet.
6. Cooking the Pancakes: Once the skillet is hot, ladle the pancake batter onto it, using approximately ½-⅔ cup of batter for each pancake. As the edges start to look cooked and bubbles pop in the batter, carefully flip the pancake. Continue cooking until both sides are a beautiful golden brown.
7. Repeat: Continue with the rest of the batter, re-greasing the skillet between each batch.
8. Serve: Dish out the pancakes while they’re still warm. Enhance their deliciousness with a pat of salted butter and a generous drizzle of maple syrup.

Dig in and enjoy a breakfast classic that never disappoints! Whether it’s a weekend treat or a weekday indulgence, these buttermilk pancakes are sure to be a hit.