Over the years, I have tried many pancakes. I have enjoyed many varieties of pancakes including Chocolate Pancakes, Cinnamon Bun Pancakes, Pumpkin Patch Pancakes, Blueberry Sour Cream Pancakes ,German Pancakes, German Apple Pancake, Sausage Peach Filled Puff Pancake , and Mini German Pancakes. All of these have been fabulous. However, I have yet to find that perfect regular old plain pancake recipe that I could turn to as my “go to recipe” when I need to.
As a result, I have relied on Hungry Jack and Lehi Roller pancake mixes to fill that spot up until now.
However, I think I have finally found the perfect plain old pancake recipe, thanks to Recipe Rhapsody. Now Recipe Rhapsody actually got the recipe from Radishes and Rhubarb who adapted the recipe from the Better Homes and Gardens Cookbook. Here’s the funny thing. I have that cookbook on my shelf with that recipe in it and never tried it. Hello???? What was I thinking????? So I must thank Recipe Rhapsody for making me aware of a wonderful recipe that I already had on my shelf.
I have found my go to pancake recipe!
Recipe Rhapsody posted the recipe on Thursday March 4 and I had to try it on Saturday March 6. These fluffy buttermilk pancakes looked exactly like what I was looking for. I like a nice thick pancakes, not thin whimpy ones. However, they can’t be heavy either. I want thick yet fluffy buttermilk pancakes and this recipe looked like it would produce pancakes just like that and it did! They were perfection, exactly what I have been searching for in the perfect from scratch pancake.
Now, there are a few things you should know about this batter. Firstly, it will be a little lumpy. Don’t let it scare you. Secondly, the batter is very thick, and I mean thick. We are talking more like cake batter or muffin batter. Consequently, there will be no pouring with this recipe. If you want to add a little more buttermilk to thin it out a bit you can, but I didn’t. I left it as is.
As a result, since the batter is so thick, it will need a little spread from the back of a spoon in order to even out the batter. Lastly, be careful when you flip these guys. I find it works best to use a couple of frying pans to make them rather than a large electric skillet. The frying pan allows you to tilt the pan as you flip the pancakes. This is needed because since these babies are so thick, a little batter may splash as these guys get flipped over. Now here is the recipe for my now “go to” plain pancake recipe. LOVE IT!!!
- 2 cups all purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups well shaken buttermilk (you may need a little more if you want a thinner batter)
- 2 large eggs
- 1/4 cup vegetable oil (I used canola)
- Mix dry ingredients together in medium bowl.
- Add all wet ingredients (eggs, buttermilk, and oil) to a separate bowl and stir just until blended.
- Add the wet ingredient to the dry ingredients just until combined. Do not over mix, batter will be slightly lumpy.
- Lightly coat skillet with oil. Heat to medium low (I do one notch below medium).
- Drop 1/4 cup of batter onto heated skillet. Use the back side of a spoon to help even out the batter.
- Cook on first side until bubbles begin to form on surface and underside is golden, about 2 minutes.
- Flip over and cook another 2 minutes until golden brown and center springs back when lightly touched.
- Serve warm with maple syrup and butter. Makes 10-12 pancakes.
These are the original photos from this post. The above photo was updated in June 2015.