Good morning, beautiful!
Raise your hand if this is how you make pancakes! (I’m raising two hands and both feet)
Yes, it is true. I had never made completely from scratch homemade pancakes before. (Now, I hanging my head in shame.)
I have had pancakes made many different ways…
Countless boxed mixes. (They do the job!)
Frozen. (Skip it)
Squeezed out of an aerosol can. (This was something my husband wanted to try. And because it was organic, I gave the go ahead. Batter everywhere, and the taste was pretty off.)
Shaken and poured from a plastic container. (Am I the only one who could never get this all mixed up? I always had chunks of unmixed flour on the bottom.)
But never on my own. What was stopping me from making my own pancakes from scratch?
Maybe it was the fear of messing them up. I mean, what if I screwed up a simple pancake?!
Although, most likely it was laziness…why measure my own flour when the fine folks at Bisquick had already taken care of that?
Well, I did it. And I lived to tell the tale. And it wasn’t scary or hard at all! Making pancakes from scratch is just slightly more difficult than the making them from a box. And worth every second of extra time it takes to measure your own flour.
adapted from Better Homes and Gardens Buttermilk Pancakes
makes 12-15 pancakes
- 2 cups all purpose flour
- 2 tbsp sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 2 cups buttermilk
- 2 eggs
- 1/4 cup vegetable oil
- Combine Flour, sugar, baking powder, baking soda and salt in a large bowl.
- In a separate bowl, mix buttermilk, eggs and oil until well combined.
- Add the wet ingredients to the dry and mix until combined.
- Heat a griddle to medium high heat.
- Pour 1/4 cup portions onto griddle and use the back of a spoon to spread batter out.
- Cook until small bubbles appear on the surface and being to pop.
- Flip pancakes and cook other side until golden brown and cooked through.
- Serve with butter and maple syrup.