The Pastry Queen’s Buttermilk Pancakes

by Shawnda on October 31, 2010

in Breakfast

This week’s Project Pastry Queen recipe was selected by Katy of Get In The Kitchen: Mother’s Day Pancakes.

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.

Ingredients

  • 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

Instructions

  1. Whisk together the eggs and buttermilk in a large bowl.
  2. Add the baking soda and mix until combined.
  3. Add the flour, baking powder, salt, and sugar; whisk until just incorporated.
  4. Stir in the melted butter and vanilla.
  5. Set a non-stick griddle or frying pan on the stove over medium heat.
  6. 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.

Notes

Yields: ~16 pancakes

Adapted from The Pastry Queen

Estimated time: 20 minutes

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{ 10 comments… read them below or add one }

1 amanda @ fake ginger October 31, 2010 at 10:05 am

Oh man, they look so good! I forgot I was supposed to make them this morning but now I’m thinking about making them for lunch. YUM!

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2 vanillasugar October 31, 2010 at 11:07 am

oh goodness girl if i let my hubby make something in the kitchen it would be awful. he cannot boil water. so count your blessings that your hubby can cook.

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3 Rebeca October 31, 2010 at 12:56 pm

Oh my! Those look incredible and the fried egg idea is epic. I must try it next time!

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4 Sharlene October 31, 2010 at 8:45 pm

Your husband’s method of eating pancakes sounds so interesting but I can’t live without my maple syrup!

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5 Kitty (My Husband Hates Veggies) November 1, 2010 at 8:05 am

My husband does the fried egg AND the maple syrup. He tells me its like a salty/sweet thing, like eating chocolate covered pretzels, but I just can’t quite get into it.

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6 Lindsay @ Pinch of Yum November 2, 2010 at 5:30 am

I can’t believe he puts an egg on the pancakes! I can’t decide if I would like that… or really dislike that…. :) But the pancakes themself look awesome and fluffy.

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7 Olivia March 16, 2011 at 2:09 pm

these are SOOOO good! thank you! :) i freeezed the leftovers hehehe

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8 Grace July 4, 2011 at 10:23 am

Have you tried using agave nectar on the eggs instead of maple syrup? Sooo yummy!

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9 Karen October 16, 2011 at 10:48 am

3 1/2 CUPS of buttermilk?

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10 foodiebride October 16, 2011 at 7:30 pm

Yes!

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