Buttermilk pancakes, an all-american classic breakfast. I remember as a kid going to restaurants and eating pancakes. I wanted to love them, but as time went on I realized I didn’t. It seemed that you would pour syrup over the pancake and the pancake would suck all the syrup into it. This should be a good thing, except, despite the 1/4 cup syrup per square inch of pancake ratio, it still tasted chalky and dry.
At home growing up, we usually used a pancake mix. Which is pretty convenient, but in my opinion, still has the conundrum of the dry-tasting, syrup-laden pancake.
I gave up on them. I ordered different things at IHOP. I didn’t really make them for my family. I walked around slowly, with my head bowed in sorrow. Life was barely worth living. But one day, I had leftover buttermilk and needed some way to use it. I decided I would give REAL buttermilk pancakes a try.
To my delight and dismay, the pancakes were fluffy and they didn’t suck up all my syrup! I felt like I could have died right then and there happy (boy, I’m glad I didn’t, but sometimes you get in the moment, you know.) We eat these bad boys a lot now. For breakfast, for snacks, for dinner, I take them to parties (not really). They are just good.
The awesome-ist thing is that it really isn’t that much harder than using a mix. Sure you get a few more measuring spoons dirty, but time-wise, I think it takes maybe an additional 3 minutes. And it is worth it!
I have lots of other variations I make with this recipe. I’ll share those later, but for now, enjoy the classic.
Recipe Source: I thought this came from allrecipes, but when I tried to go look for the recipe to link it, I couldn’t find it. So maybe I’m crazy.