Fluffy Buttermilk Pancakes: Mark’s Weekend Surprise for the Kids

Mark from Houston asked for a recipe to surprise his kids with homemade pancakes. I’ve got you covered, Mark! These Fluffy Buttermilk Pancakes will make your Saturday morning extra special.

You’ll love how easy it is to whip up these pancakes from scratch. No more boxed mixes needed! With simple ingredients like flour, buttermilk, and eggs, you can create a breakfast treat your whole family will enjoy. Get ready for the best pancakes you’ve ever tasted!

Exact Ingredients List

Here’s what you’ll need to make fluffy buttermilk pancakes:

• 2 cups all-purpose flour
• 2 tablespoons granulated sugar
• 1½ teaspoons baking powder
• ¾ teaspoon baking soda
• ½ teaspoon salt
• 2 cups buttermilk
• 2 large eggs, beaten
• 2 tablespoons melted butter
• 2 tablespoons milk (for thinning batter)

Optional toppings:

• Blueberries
• Chocolate chips

Grab these simple ingredients from your pantry and fridge. You probably have most of them already!

Make sure your buttermilk and eggs are at room temperature for the best results. This helps them mix better with the other ingredients.

Don’t forget to preheat your griddle or skillet while you’re mixing the batter. A hot cooking surface is key for perfect pancakes!

Instructions

Heat your griddle to 350°F or set a large skillet to medium heat. Grease it with butter or cooking spray.

Mix the dry ingredients in a big bowl: flour, sugar, baking powder, baking soda, and salt.

Add buttermilk, beaten eggs, and melted butter. Stir just enough to combine. Don’t mix too much!

Pour in milk bit by bit until the batter is thick but pourable.

Use a 1/4 cup measure to scoop batter onto the hot griddle. If you like, add blueberries or chocolate chips now.

Cook until bubbles form on top, then flip once. The pancakes are done when both sides are golden brown.

Serve your fluffy buttermilk pancakes hot with your favorite toppings. Enjoy your homemade breakfast, Mark and family!

Possible Substitutes List & Recipe Variations

Don’t have buttermilk on hand? No worries! You can make your own substitute quickly and easily.

Mix 1 cup of regular milk with 1 tablespoon of lemon juice or white vinegar. Let it sit for 5-10 minutes until it curdles slightly.

For a dairy-free option, try using almond milk or soy milk instead of regular milk in the substitute recipe above.

Want to mix up the flavors? Here are some tasty variations to try:

• Add 1 teaspoon of vanilla extract for a hint of sweetness
• Sprinkle in 1/2 teaspoon of cinnamon for a warm, cozy flavor
• Mix in 1/4 cup of mashed banana for natural sweetness and moisture

You can also get creative with toppings! Try these fun ideas:

• Fresh berries and whipped cream
• Sliced bananas and peanut butter
• Chocolate chips and chopped nuts

Remember, pancakes are versatile. Feel free to experiment and find your family’s favorite combination!

Tips, Tricks & Storing

Get ready to make perfect pancakes every time with these handy tips!

Mix your batter until just combined. A few lumps are okay – overmixing can make your pancakes tough.

Let the batter rest for 5-10 minutes before cooking. This gives the flour time to absorb the liquid, resulting in fluffier pancakes.

Use a hot griddle or pan. Test it by sprinkling a few drops of water – if they sizzle and dance, you’re good to go!

Don’t flip too early. Wait until you see bubbles forming on top and the edges starting to look dry.

Keep pancakes warm in a 200°F oven while you finish cooking the batch.

To store leftovers, let them cool completely. Place wax paper between each pancake and wrap tightly in plastic wrap or foil. They’ll keep in the fridge for 2-3 days or in the freezer for up to 2 months.

To reheat, pop them in the toaster or microwave for a quick breakfast. You can also warm them in the oven at 350°F for about 10 minutes.