Buttermilk Pancakes

Step aside boxed mix, these homemade buttermilk pancakes are almost as easy and and just and even more delicious.

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After completing the P90X Yoga X DVD, it seemed as though I was quite deserving of a stack of fluffy pancakes. What other reason do we work out than to be able to enjoy all the good food in life? Oh right health, yea that too.

If I needed any more excuses to eat pancakes, I needed to use the buttermilk leftover in my refrigerator in preparation for holiday vacation. Done deal. Throw some bacon on my plate while we’re at it. Heck I should have made cereal pancakes to really have some fun with it.

I’ve been asked more than once how I get such perfectly golden pancakes. The secret? Use a nonstick griddle/skillet and don’t grease it! The oil leaves all those spots you get when doing so.

I’m not sure of the original source of this recipe but I got it from none other than my father the pancake king. In fact, a significant portion of the pancakes on my blog are from him, or at the least adapted from a recipe of his:

• Applesauce-Sweet Potato Pancakes
• Greek Yogurt-Banana Chocolate Chip Pancakes
• Pineapple Pancakes with Honey Greek Yogurt Topping
• Pumpkin Pancakes
• Surprise Flapjacks
• Whole Wheat Peanut Butter Chocolate Chip Pancakes

BUTTERMILK PANCAKES

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Yield: 4 servings Prep Time: 10 Minutes Cooking Time: 15 Minutes 15 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 cup all-purpose flour
• 1 Tbsp sugar
• 1 tsp baking soda
• 1/4 tsp salt
• 1 egg, room temperature
• 2 Tbsp unsalted butter, melted
• 1 tsp vanilla extract
• 1 cup buttermilk, room temperature

Directions

1. Mix flour, sugar, baking soda, and salt.
2. In a small bowl, lightly beat the buttermilk, egg, and vanilla together. Add to the flour mixture, followed by the butter. Stir until just combined.
3. Drop by 1/4 cup onto a hot nonstick griddle. Flip and cook until golden on both sides. Serve immediately.

Source: My dad

Post updated 3/27/22, photo above is the original.

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