Brunch at Home: Master Fluffy Buttermillk Pancakes

Treat yo’ self to some pancakes!

You should know how to make pancakes from scratch. People moan about their favorite boxed mixes, but you are basically paying for someone to mix 5 dry pantry staples together and throw it in a box. You’re getting unhealthy bleached flour for no good reason. And those “Complete,” just add water, versions have awkwardly long ingredient lists and never taste right.

You should know how to make pancakes because it’s amazing to wake up and treat yo’ self. Just ten minutes to cook up something blissful before the start of the work day. Maybe you’re surprising a loved one after a night out, cooking with kids, or having company for brunch. Sometimes I even make these for dinner/dessert with a scoop of ice cream instead of syrup. Pancakes always put a smile on!

Make sure there are a few baking basics in your pantry and memorize the recipe below. Wake up from the New Year’s Eve parties to a delicious breakfast and start 2014 right!

Fluffy Buttermilk Pancakes

This recipe makes 4-6 large pancakes which is good for 2 servings, or you can easily multiply for more guests. I always substitute vinegar and milk for buttermilk because it’s easier to keep on-hand. Seasonal fruit macerated with a bit of sugar, honey, or agave makes a great substitute for syrup.

1 tablespoon white distilled vinegar
1 cup milk
1 cup unbleached all-purpose flour
1 tablespoon white sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 large egg
2 or 3 tablespoons milk
Butter (optional)

Add vinegar to a cup measure and pour milk to fill. Allow to sit for about 5 minutes as the reaction thickens the mixture.

Heat a non-stick frying pan or griddle over medium heat.

Mix together dry ingredients in a mixing bowl. Drop in egg and beat lightly without mixing with the flour too much. Stir in milk mixture until combined, thinning with remaining milk as needed. Don’t over mix – a few small lumps and bubbles should remain in the thick batter to help it fluff up while cooking.

Rub a stick of butter in the pan. Pour in batter and cook for a few minutes, closely monitoring the temperature of the pan. Pancake will be ready to flip when bubbles have formed and popped, creating holes along the surface, and when the edges appear dry. Flip with a spatula and cook for about 1 minute longer. Remove to a plate and serve hot or keep warm in a very low oven.

Unused batter will keep in the fridge until the next morning if covered with plastic wrap.

Don’t over mix your batter. A few lumps and lots of air bubbles will produce fluffy pancakes.

When your pancakes look like this you’ll probably be anxious to flip. WAIT! Give it a little while longer for the edges to cook through and barely become dull so the batter doesn’t go splashing when flipped.

If you use butter in the pan, you’ll get this kind of browning. It’s delicious, but if you use a truly non-stick pan you can go without butter to get that IHOP griddle look.

Just right. A fluffy pancake will adhere to the pan and separate a bit as it rises. Let it cook for a minute longer and resist the urge to flip again or poke at the center to check for doneness.