In the 5 or 6 years that we’ve been together, my husband has taken over pancake duty. I used to make them all the time but my breakfast priorities have shifted elsewhere. If we’re having pancakes, he’s making them. I even tried to rope him into cooking the pancakes for this week’s Project Pastry Queen. The Foodie Groom’s response: “That’s all you.”
My husband eats his pancakes topped with a fried egg. He likes to puncture the still-runny yolk just before pouring maple syrup over the top. I eat my pancakes layered with sliced bananas and a teaspoon of peanut butter spread over each pancake.
However you choose to eat them, these pancakes are delicious. I could tell even when cooking that they were going to be fluffier than our usual pancakes. They’re light and super fluffy. The Foodie Groom’s verdict: “These are better than mine.”
Head over to the PPQ blogroll to see more fluffy pancakes. Thanks, Katy!
Next week, Project Pastry Queen is baking up Praline Cheesecake. Yum!
Mother's Day Buttermilk Pancakes
The addition of buttermilk produces tall, fluffy pancakes.
- 2 large eggs
- 3 1/2 Cups buttermilk
- 1 tsp baking soda
- 3 cup all-purpose flour
- 2 tsp baking powder
- 1 tsp salt
- 2 tsp sugar
- 1/4 cup (1/2 stick) unsalted butter, melted
- 1 tsp vanilla
- 1 Tbsp butter, for frying
- Whisk together the eggs and buttermilk in a large bowl.
- Add the baking soda and mix until combined.
- Add the flour, baking powder, salt, and sugar; whisk until just incorporated.
- Stir in the melted butter and vanilla.
- Set a non-stick griddle or frying pan on the stove over medium heat.
- Ladle 1/3 cup of batter for each pancake. When bubbles form on top of the pancakes, flip them and cook until the bottoms are golden brown. Serve immediately.
Yields: ~16 pancakes
Estimated time: 20 minutes