Fluffy Buttermilk Pancakes

My little ones and I had all sorts of plans made for the March break and then my daughter came home with a ridiculously high fever on the last day of school. The fever accompanied by a runny nose during the day and stuffy nose at night, quickly passed onto my son. Needless to say we spent most of the March break at home allowing the children to recover from the viral infection. Unfortunately my children take after me in that they don’t nap when they are ill and I am not kidding when I say they still have plenty of energy. We passed time by playing board games, dyeing eggs for fun, making orange juice, and baking a few things here and there.

Today morning I thought I would surprise my kids with pancakes for breakfast; a treat to celebrate the last day of March break and most importantly the first day of Spring! The kids helped by mixing the pancake batter and squeezing oranges to make freshly squeezed orange juice. Below you will find a very simple recipe for buttermilk pancakes. You may notice that these are made with all-purpose flour, which I normally try not to use. If you prefer something more healthy, you can check out my recipe for whole-wheat pancakes with flax, which are equally as good.

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Buttermilk Pancakes RECIPE

Makes: 10

Ingredients:

  • 1 1/2 cups of all-purpose flour
  • 1 Tbsp baking powder
  • 1 1/4 buttermilk, warmed
  • 2-3 Tbsp salted butter, melted
  • 1 Tbsp brown sugar
  • 1 egg, room temperature
  • a splash of pure vanilla extract
Instructions:
  1. In a bowl, thoroughly mix the baking powder and flour. Set aside.
  2. In a separate bowl, combine the buttermilk, egg, vanilla, and sugar using a wire whisk.
  3. Add the flour to the milk mixture and mix until no large clumps remain. DO NOT over-mix. Let the batter rest for 10 minutes or so (this will allow the baking powder to activate and release bubbles resulting in fluffy pancakes).
  4. In the meantime heat a non-stick skillet on medium heat. It is not necessary to grease a non-stick skillet.
  5. Using a quarter scoop measuring cup, carefully pour the batter onto the skillet.
  6. Once bubbles start to form and edges turn golden, flip the pancake. Cook until done.
  7. Repeat steps 5 and 6 until the batter is done.
  8. Serve warm with toppings of your choice.
NOTE:
  • Instead of buying buttermilk, you may wish to make your own. To make your own buttermilk substitute, add 1 Tbsp of fresh lemon juice to the required milk and let stand for ten minutes before using in this recipe.
  • Using ingredients at room temperature helps activate the baking powder which results in very fluffy pancakes.
  • Good quality ingredients make all the difference!
I served the pancakes with 100 % pure organic maple syrup and homemade butter, which is basically organic whipping cream and salt beaten until it turns into butter-consistency.  We also had chicken sausages, scrambled eggs, and fruit on the side. This made for a very delicious and yet quite simple Sunday breakfast.
Happy first day of Spring everyone!
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