Sometimes you need the pancakes!
Is there anything better than buttermilk pancakes for breakfast?
Growing up, my Mom made pancakes from a box mix. This recipe is my go-to for pancakes, and honestly, it doesn’t get much easier than this classic Better Homes and Gardens recipe. It’s an oldie dating back to the 1940s, proving that some things never go out of style.
Pancakes are pure comfort food in my opinion. We don’t eat them often, but when we do, this is my go-to recipe. More often than not, our mornings begin with an egg bake, quiche, or fried eggs and bacon. But every now and then, it’s nice to slow down and enjoy a special pancake breakfast.
Served with butter, warm maple syrup, fresh berries, or homemade blackberry syrup, these fluffy buttermilk pancakes are a simple reminder that some of life’s sweetest moments happen around the breakfast table.
Classic Buttermilk Pancakes
Ingredients
- 1 3/4 cup all-purpose flour
- 2 Tbsp sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 egg lightly beaten
- 1 1/2 cup butter or sour milk Place 1 1/2 Tbsp. lemon juice in a glass measuring cup and add enough milk to total 1 1/2 cups. Let stand 5 minutes before using.
- 3 Tbsp melted butter
Instructions
- Sift flour, sugar, baking powder, baking soda, and salt into a large bowl.
- In another bowl combine egg, buttermilk, and oil.
- Add the egg mixture all at once to the flour mixture. Stir just until moistened; the batter should be slightly lumpy. Do not over mix.
- Pour 1/4 cup batter onto a hot, lightly greased griddle. Cook over medium heat 1 to 2 minutes each side or until golden brown. Flip when top is bubbly and edges look slightly dry.