Perfect Buttermilk Pancakes

This is the best fluffy pancake recipe according to my family! These thick and fluffy pancakes turn out perfect every time. 

Lately I've been obsessed with trying to find the perfect pancake recipe, but it's mostly been trial and error. My favorite pancakes are are scratch buttermilk pancakes pretty much like the ones at I Hop and Cracker Barrel. Back in the day I used to get the best pancakes at a restaurant called Barbec's, in Pleasant Grove. 

Goodness they made the best beer pancakes and beer biscuits in the world. That was so long ago and back in the 90's but Barbec's has since closed down. One of my families favorite meals is breakfast for dinner and we all love pancakes. My little guy Carson loves them as much as I do so finding a great recipe has been a bit of a challenge. 

I've tried a lot of buttermilk pancake recipes only to be disappointed with each one, so Bisquick is what I've been using for pancakes and waffles. I know it's not homemade but it's really a good baking mix and they turn out great every time. I was visiting one of my favorite blogs and noticed they had posted a recipe for Perfect Pancakes! 

I read down a bit further and saw that the recipe source was The Pioneer Woman. Ree's calls for cake flour which was a bit different, but I went with it. I couldn't wait to make these pancakes!!! And make them I did, I have made this pancake recipe four times and my family loves this recipe. I have to say these pancakes are light, fluffy and delicious, so finally my searching is finally over. 

Yum perfect, fluffy pancake batter! I love batter, so I tasted a bit and can vouch for its yumminess.

Slather with butter and syrup and enjoy!!!

Yield: 4

Author: Tina Butler | Mommy's Kitchen

Perfect Buttermilk Pancakes

This is the best fluffy pancake recipe according to my family! These thick and fluffy pancakes turn out perfect every time.

Prep time: 15 MinCook time: 6 MinTotal time: 21 Min

Ingredients

• 3 cups cake flour (see below on how to make your own)
• 1/2 teaspoon salt
• 1 tablespoons baking powder
• 2 tablespoons sugar
• 2 cups buttermilk, well shaken or use whole milk
• 2 large eggs, separated
• 2 teaspoons vanilla extract
• 4 tablespoons melted butter

Instructions

1. Add the dry ingredients to a large bowl and mix to combine.
2. In a separate bowl mix together the buttermilk or milk, egg yolks, and vanilla extract.
3. In a separate bowl, whip the egg whites until slightly - stiff peaks form and then set aside.
4. Add wet the ingredients to the dry ingredients. Using a spatula stirring until just until the mixture is combined.
5. Melt butter in the microwave and add to the batter, stirring gently to combine.
6. Fold in the egg whites and mix until combined.
7. Cook the pancakes on a greased skillet over medium-low heat until golden brown.
8. Serve with butter and syrup.

Notes:

Separating the egg yolks from the whites and then folding the egg whites separately into the batter adds fluffiness to the pancakes.

How to Make Cake Flour:

1. For every 1 cup of cake flour called for in a recipe, measure out 1 cup of all purpose flour.
2. Remove 2 tablespoons flour from that measurement (return those 2 tablespoons to your flour canister or bag (you won't need them).
3. Add 2 tablespoons cornstarch to the 1 cup measured flour. 
4. Sift the flour and cornstarch mixture together. (this step is very important)
5. Now you are ready to use this flour mixture in any recipe calling for cake flour. 

https://www.mommyskitchen.net/2009/07/quest-for-perfect-pancakes.html

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adapted from: the pioneer woman

For more delicious breakfast ideas click here to check out my breakfast tab on the blog.