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These pancakes are delicious! They are seriously the only pancakes I make that the kids will eat without syrup. Pancakes that are good plain? You know that’s a winner!
Once again, this recipe stars buttermilk. A whole quart of it. This recipe is why I started making my buttermilk a half-gallon at a time.It does make a lot of pancakes. I haven’t ever counted how many. But enough that every time I make them I end up with some in the freezer. Bonus breakfast!
I found this recipe from House of Smith. Then I made just a few changes. I use half whole-wheat flour (white whole wheat). I also just mix everything in one bowl. I melt the butter first in a large bowl, then add all the wet ingredients. Then I stir in the dry ones. It seems to work.
If anyone knows a reason to use two bowls, let me know. Maybe I’m missing out on something awesome. But I sure like to save on dishes!
|Yummy, thick buttermilk bliss!|
To whip up a batch, you’ll need:
1/2 cup butter (melted, in a large bowl)
4 cups buttermilk (1 quart)
Stir really well. Then add:
2 cups unbleached flour
2 cups white whole wheat flour
1 tsp. salt
1 tsp. baking soda
4 tsp. baking powder
1/2 cup sugar
Stir everything together. Batter will be thick and lumpy, but be sure to get all the dry ingredients incorporated.
Cook on a hot griddle until bubbles form, then flip and cook a bit more. (Just like you’d cook other pancakes.)
That stage is Jeffrey’s favorite. He LOVES to make pancakes!
Ah yes. Pancakes. If you’d like to see a picture, hop over to the House of Smith website where I found them. They have lovely pictures. Otherwise, just imagine a fluffy, beautiful pancake.
Serve with butter and syrup. Or peanut butter. Or jam. Or just eat them plain and enjoy the buttermilk goodness.