Awesome Buttermilk Pancakes!

Today is National Pancake today.  Instead of going to IHOP to celebrate one of our favorite foods we decided to make breakfast for dinner.  My husband Tim grew up on really good diner pancakes.  Me, being a southerner growing up where diners are few and far between did not understand what it meant to have a diner pancake.  A few years ago, we finally came across a recipe from Guy Fieri's Diners, Drive Ins, and Dives cookbook that has become a staple when we make pancakes.

Here is our go to recipe.  It is the best that we have found so far.  This recipe does make a lot of pancakes so you may have leftovers.  You can freeze the leftovers for a quick breakfast (or lunch or dinner) another day.

Buttermilk Pancakes

3 cups All Purpose Flour (we use unbleached flour)
1 tablespoon plus 1 teaspoon baking powder
2 teaspoons sugar
1 teaspoon baking soda
1 teaspoon kosher salt
1 quart buttermillk
2 eggs, beaten
6 tablespoons butter (3/4 of a stick) (unsalted), melted
Butter for the griddle or pan

You can also add blueberries if you would like.

Whisk the dry ingredients together in a bowl.  In a bigger bowl, whisk together the buttermilk and eggs.  Next, add the dry ingredients to the buttermilk and eggs.  Now whisk in the melted butter.  This is where you would want to stir in your blueberries if you are using them.

2.  Heat the pan or griddle to a medium heat.  Add butter and melt.  I use a 1/4 cup measuring cup to pour in the batter.  When you see bubbles forming on the top, it is time to flip over the pancakes.  If you want to keep them warm as you make the others you can place them as you make them into an oven heated to 200 degrees F.


These are so easy to make. We always use this recipe when we want to make pancakes.