True story: on the morning of our very first New Year’s Day together as husband and wife, we did our weekend ritual where I made the batter, and Alex made the pancakes. Only he used WAY too much butter, smoked up the kitchen, and tripped the fire alarm (that’s connected directly to the fire station)!! The next thing we knew, we had fire engines blaring down the street and opening up the fire hydrant in front of our house! I wish I had taken pictures of our neighbors standing out in their PJ’s watching the whole mess, as well as of the fire fighters coming through our kitchen (just to make sure everything was ok), but we were all too frazzled! Now, it’s a hilarious tidbit of our life together!
He loves it when I take pictures of him, especially when he’s cooking. 😀
We make pancakes ALL THE TIME. They’re so easy to make (I think you’re starting to see a theme to this blog, yes?), and it’s never the same when we go out to eat. I once ordered pancakes when we were out and they PALED in comparison to our pancakes, so I never order them out now. This recipe really is THAT good!
I got the recipe from AllRecipes almost a decade ago, and I’ve deviated from it a few times, but I always find myself coming back to it. I have the ingredients written out on my fridge so that I can make pancakes in a moment’s notice! Seriously, we’re nuts for it!
- 1 Cup AP Flour
- 2 Tbsp White Sugar
- 1 tsp Baking Powder
- ½ tsp Baking Soda
- ½ tsp Salt (fine)
- 1 Cup Buttermilk
- 1 Egg
- 2 Tbsp Butter (plus extra for cooking)
- 1 tsp Vanilla Extract
If you don’t have buttermilk, you can substitute with ¾ Cup of Milk with 2 Tbsp of Vinegar added – it “sours” the milk, and magically creates buttermilk (for recipe purposes)! Make sure your baking soda and baking powder are “fresh” – check the expiration dates on these, as if they’re no longer fresh, they won’t make your pancakes as fluffy, and we want some fluffy pancakes.
I used to go through SO MUCH TROUBLE to make fluffy pancakes – like separating the eggs and whipping the egg whites and folding it in like a souffle – it made fluffy pancakes, but it was so much WORK. And who wants to work on a weekend morning? So let me let you in on my secrets.
I mix my wet and dry ingredients SEPARATELY – so my dry ingredients come together in one bowl:
I whisk together the AP flour, baking powder and soda, salt, and sugar. Make sure to use fine salt vs Kosher salt for this, because Kosher salt tends to make the pancakes have gritty salty bites. Whisk all the dry ingredients together, then GET RID OF THE WHISK. Throw it in your sink, you don’t need it anymore!
Melt your butter in 10 second increments in your microwave until melted. I once threw it in for 30 seconds and KABOOM – it exploded in there, and I needed to clean exploded melted butter from inside the microwave! It wasn’t pretty. I’ve since learned my lesson, and do it in 10 second increments!
For my wet ingredients, I just use the same measuring cup that I had poured the buttermilk into. Combine the egg, vanilla extract, and melted butter in with the buttermilk, and mix using a spoon or fork until blended.
Now, pour your wet ingredients into your dry ingredients and fold everything in.
Once everything is wet, STOP MIXING.
Lumps are fine! You do NOT want to over mix. Over mixing = chewy not so fluffy pancakes! Now you can rest your batter for a few minutes as you prep your cooking pan. I used a large skillet. Melt butter on the pan, then wipe a paper towel over it, so that the cook pan is covered, but you don’t have puddles of melted butter. Pools of butter can lead to burning butter, and burning butter = smoke. And smoke = firefighters! Which may be a good thing, hot firefighters?? Yes please. 😉
Ladle your batter onto your buttered cook pan.
When the tops start to bubble, flip!
This batter will yield 8 pancakes! Plenty for two people to eat plenty of pancakes. Look how gorgeous! Serve and eat them hot, as soon as they’re ready.
What do you like to eat your pancakes with?