When I was growing up, pancakes weren’t a frequent breakfast option in our house, but when we did have them, they always came out of a box (sorry Mom!). I legitimately did not realize you could make pancakes without the box mix until I was like 23 and saw Christine Cushing make them on the Food Network.
I can’t even begin to tell you how many pancake recipes I’ve tried since then. There have been good, bad and ugly, that’s for sure. Then I discovered this recipe from Joy the Baker, and it was the pancake perfection I’d been searching for since I left the box behind. I still try new recipes every now and then (i.e. Peanut Butter Bacon, Banana Bourbon), but this is the standard that I come back to time and time again. They cook up with golden crispy edges which I love, and are still soft and fluffy on the inside. The buttermilk adds a richness and tang that I adore.
When it comes to cooking pancakes, I go with a non-stick skillet, and still spray it with non-stick spray just to make sure everything flips easily. I keep the pancakes warm in a low 200° oven, set on a cooking rack on top of a baking sheet to make sure they stay crispy and don’t get soggy.
Another trick I love is to freeze any leftover pancakes by letting them cool, and then wrapping little bundles in plastic wrap and sticking them in the freezer. To reheat, I just pop them in the toaster, and this way they get nice and crispy.
My Favourite Buttermilk Pancakes
Yield: 1 dozen medium sized pancakes
Source: Joy the Baker
1 cup buttermilk
2 tbsp vegetable oil
1/4 cup (1/2 stick) butter, melted and cooled slightly
1 cup flour
4 tsp brown sugar
4 tsp baking powder
1 tsp salt
- In a small bowl, whisk together the buttermilk, eggs and oil, then whisk in the butter.
- In a medium bowl, whisk together the flour, brown sugar, baking powder and salt.
- Add the wet ingredients to the dry ingredients, and whisk to combine, just until the dry ingredients disappear. Don’t over mix – there will be lumps, and that’s okay. This is a thick batter.
- Heat a non-stick skillet over medium-low heat and use a 1/4 cup measuring cup to dollop batter into the pan. Cook until the pancakes start to bubble, about two minutes or so, then flip and cook for two more minutes.