🥞 Homemade Buttermilk Pancakes Recipe 🥞

homemade buttermilk pancakes recipe breakfast
When we go to brunch, my dad's one requirement is that there are buttermilk pancakes on the menu. I'm not sure when his love for them started, but he's been on a quest to find the best buttermilk pancakes for as long as I can remember. Even though my brother and I knew we could never reach that threshold, we decided to make him some homemade ones for Father's Day. I don't want to brag, but they tasted amazing and I achieved a pretty darn good "golden brown" colour if I do say so myself. So, I figured I'd share this tried and true recipe on here!
This recipe comes from celebrity chef Rodney Bowers. Out of every cookbook recipe and celebrity chef recommendation I've tried, this one takes the (pan)cake. Also, for everyone who's wondering why on earth a pancake recipe matters so much, let me tell you:

Yes, it's fun to get creative and smother pancakes in butter, drown them in maple syrup and shove fruit and chocolate chips into them, but you need a solid foundation. Otherwise, you end up piling all of that stuff on to mask the gross pancake underneath it, instead of using them to complement the taste. If you actually like the taste of the pancake itself, it might save you some calories. 

Things You'll Need:

  • ½ cups of flour
  • ½ a teaspoon of baking soda
  • ½ a teaspoon of salt
  • 1 teaspoon of baking powder
  • 1-2 tablespoons of sugar 
  • ¾ cups of buttermilk
  • 1 egg, beaten
  • 2 tablespoons sunflower oil 

Things You'll Need to Make the Pancakes More Interesting:

  • Whipping Cream (read: whipped cream if you don't want to whip it yourself)
  • Maple Syrup
  • Fruit (literally any fruit that you like to garnish with, eat, and/or already have in your fridge)
  • Icing Sugar

Sure, pancakes are so easy to make, but they're really more of an art than a science. For this recipe, mix the dry ingredients and wet ingredients in separate bowls. Then, add them together. Mix them together but don't overdo it - you want the batter to be a bit lumpy. 

Pour about a laddle-full of batter into a frying pan, and cook over medium-high heat. Then, try to masterfully time your pancake flipping to achieve the ultimate "golden brown" colour. Laddle, flip and repeat. If you burn a few don't worry, there will be tons of batter to go around. 


Happy cooking!

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