Over the years I have tried many pancakes. I have enjoyed many varieties of pancakes including Chocolate Pancakes, Cinnamon Bun Pancakes, Pumpkin Patch Pancakes, Blueberry Sour Cream Pancakes ,German Pancakes, German Apple Pancake, Sausage Peach Filled Puff Pancake , and Mini German Pancakes. All of these have been fabulous. However, I have yet to find that perfect regular old plain pancake recipe that I could turn to as my “go to recipe” when I need to. Consequently, I have relied on Hungry Jack and Lehi Roller pancake mixes to fill that spot up until now.
I think I have finally found the perfect plain old pancake recipe, thanks to Recipe Rhapsody. Now Recipe Rhapsody actually got the recipe from Radishes and Rhubarb who adapted the recipe from the Better Homes and Gardens Cookbook. Here’s the funny thing. I have that cookbook on my shelf with that recipe in it and never tried it. Hello???? What was I thinking????? So I must thank Recipe Rhapsody for making me aware of a wonderful recipe that I already had on my shelf.
Recipe Rhapsody posted the recipe on Thursday March 4 and I had to try it on Saturday March 6. These pancakes looked exactly like what I was looking for. I like a nice thick pancakes, not thin whimpy ones. However that can’t be heavy either. I want thick yet fluffy pancakes and this recipe looked that it would produce pancakes just like that and it did. They were perfection, exactly what I have been searching for in a pancake.
Now, there are a few things you should know about this batter. First, it will be a little lumpy. Don’t let it scare you. Second, the batter is very thick, and I mean thick. We are talking more like cake batter or muffin batter. There will be no pouring with this recipe. If you want to add a little more buttermilk to thin it out a bit you can, but I didn’t. I left it as is. Then since the batter is so thick, it will need a little spread from the back of a spoon in order to even out the batter. The last thing is be careful when you flip these guys. I find it works best to use a couple of frying pans to make them rather than a large electric skillet. The frying pan allows you to tilt the pan as you flip the pancakes. This is needed because since these babies are so thick a little batter may splash as these guys get flipped over. Now here is the recipe for my now “go to” plain pancake recipe. LOVE IT!!!
Here is where you can really see the thick and fluffy goodness.
Fluffy Buttermilk Pancakes
- 2 cups all purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups well shaken buttermilk (you may need a little more if you want a thinner batter)
- 2 large eggs
- 1/4 cup vegetable oil (I used canola)
- Mix dry ingredients together in medium bowl.
- Add all wet ingredients (eggs, buttermilk, and oil) to a separate bowl and stir just until blended.
- Add the wet ingredient to the dry ingredients just until combined. Do not over mix, batter will be slightly lumpy.
- Lightly coat skillet with oil. Heat to medium low (I do one notch below medium).
- Drop 1/4 cup of batter onto heated skillet. Use the back side of a spoon to help even out the batter.
- Cook on first side until bubbles begin to form on surface and underside is golden, about 2 minutes.
- Flip over and cook another 2 minutes until golden brown and center springs back when lightly touched.
- Serve warm with maple syrup and butter. Makes 10-12 pancakes.
I’ve made these twice and they are wonderful. Very light and fluffy. I can’t wait to try them with blueberries! This will also be my “go to” recipe for pancakes from here on out. I also have that Better Homes cookbook. Maybe need to check in out. Some of those older recipes are really good. I know I have gotten some really good recipes from the old Betty Crocker Cookbooks. Thanks for the reminder to do that and for sharing this scrumptious recipe for pancakes!
Fantastic publish, very informative. I’m wondering why the other experts of this sector don’t realize this. You should continue your writing. I am confident, you’ve a huge readers’ base already!|What’s Happening i am new to this, I stumbled upon this I have found It positively helpful and it has aided me out loads. I’m hoping to give a contribution & help different users like its aided me. Great job.
Wow! I have been searching for 6 years now for the perfect buttermilk pancake recipe for my Husband. Being a scratch cake baker myself, I’ve often been perplexed at how difficult it is to find a good pancake recipe that stays lofty upon removing from heat! I was hesitant to make these because of the oil inclusion instead of butter, but I am forever grateful I did because these are the holy grail of all pancakes! Finally, finally! Thank you Real Mom!
If you like thick, fluffy, light pancakes, this is the recipe for you. My family thinks these are the best. I know I’ll make them again.
These pancakes are really the best if you like thick and light. I do!! My family thought they were the best. I know I’ll be making these again and again.
Your pancakes are beautiful!! Is there a reason you use oil in the batter instead of butter? Does it make a difference to the texture? Thanks!!
I have been trying for years to make the perfect pancakes and now I have thanks to you! Followed the recipe twice now and these are almost foolproof. They come out thick, fluffy, golden and thoroughly cooked. No more too thin or not cooked in the middle pancakes for me. My husband said they were even better than his favorite Ihop ones.
Ditto! Thanks for the first recipe I’ve ever used that made restaurant quality pancakes!
By the way, I added 2 tablespoons of white vinegar to 2 cups of milk and let sit for at least five minutes to make a substitute for buttermilk.
Great pancakes my favorite thanks
I love, love, love this recipe. I have searched and search for a great pancake recipe and I found this one. The pancakes are light and fluffy and just amazing! Thank you so much.
Add peanut butter and chocolate chips…. awesome sweet breakfalunch
These pancakes were amazing, I added a little water because they were a little thick and I freeze left overs so the kids will have some during the week. My children are the big pancake eaters, and they devoured so many I thought they were going to explode..
These weren’t that good.. thought I should try them since they’re kinda similar to my favorite pancake recipe but they turned out to be really ugly..
Sure you can eat them but they’re not as good as the real flully buttermilk pancakes.
http://southernfood.about.com/od/pancakesandwaffles/r/bl60123b.htm
These make me the favorite person on Sunday mornings
These are the best pancakes! I have searched long and hard for a good recipe – light and fluffy is the word!! Follow her directions in this recipe and you won’t go wrong! Delectable!! Thanks for sharing!
I put blueberries in mine and they turned out wonderful!
These were horrible! I’m not sure what I did wrong, but the ended up flat, dense discs with an overwhelming buttermilk flavor. Tossed the pancakes and the recipe.
I just made these today and love them!! I was a bit worried when I saw how thick the batter was, thinking it would make heavy pancakes, but they were nice and light. Thanks for sharing the yummy recipe.
I had a fourth of a box of Hungry Jack Buttermilk i didn’t even bother , whipped (then walked away) up a batch of these pancakes I substituted with just a Tbls. of extra virgin olive oil a bit heavier and and blends a bit more evenly i didn’t have to use as much oil either. Sprayed the medium hot pan with an olive oil non stick spray wiped with the same paper towel after each batch no need to oil after each with extra calories . Still had nice evenly brown fluffy cakes with a bit of butter and warmed maple syrup. All I have to say is mmm Hubby says they tasted like his Grandma’s
It’s easy to make your own healthy and fluffy homemade Denny’s flannel cakes with this easy-to-follow Denny’s flannel cake formula with healthy ingredients, such as Graham and Canola, served with a dollop of cream cheese and unadulterated maple syrup or beloved , or create your ain healthy battercake toppings.
I made this just now and added a little cinnamon, it was delicious
Doesn’t even need syrup!
I have been on the search for a great old fashion pancake recipe. These are my favorite pancakes thus far. They are the perfect texture and flavor for me. I add a little vanilla because I love the add flavor boost. YUMMY!
OH MY THESE WILL MAKE ME THE QUEEN OF PANCAKES OR PANACAKES AS THE GRAND KID CALL THEM AND I SHALL WEAR MY CROWN PROUDLY. SALLY
These are fantastic! I made them the other day added a little vanilla, loved them…. The batter is thick but the pancake comes out so tender. I usually make up a whole batch and let them sit for a few minutes in my tortilla warmer so that they soften and steam a little, before I serve them. Thanks for this one it’s a keeper!
LOL–I saw that your blog referred 42 people to mine today and I had to click it to see what was up! Yours are so gorgeous and I love your pics on the pretty blue plate–esp the one with the syrup drizzling down the sides. mmmmm. Glad you made them and enjoyed them!
My mouth is watering…
Oh that’s a great recipe… I’ve used the same one for over thirty years from my good old Betty Crocker Cookbook – dogeared and splattered! My kids won’t tolerate any other recipe. And they can TELL when I don’t use real buttermilk (aka – soured milk)
Pictures look great. Thanks for the mention:)
Soooo Pretty!
these look delicious, and that plate is just beautiful
I LOVE thick pancakes! Thanks so much for the recipe!
The oil is for the batter, then additional oil is needed to cook with. I clarified that in the recipe now.
They look beautiful, perfectly fluffy. Can’t wait to give these a try!
Do you use the oil in this recipe just for the skillet, or do you add it to the batter?