I wish it were an April Fools’ joke but it’s not, the snow is coming down and the roads are looking messy.
Andrew still needs to head into the office this morning though, so I’m whipping up his favorite buttermilk pancakes. Snowy days call for pancakes, and these are the fluffiest, most comforting ones that you will ever make. Perfect for mornings like these!
Fluffy Buttermilk Pancakes
- 1 cup all- purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- Pinch of salt
- 1 ½ tablespoons sugar
- 1 large egg, lightly beaten
- 1 ½ cups buttermilk
- 2 tablespoons unsalted butter, melted (plus more for the griddle)
Heat griddle to 375 degrees, or pan over medium heat. Whisk together flour, baking powder, baking soda, salt, and sugar in a medium bowl. Add eggs, buttermilk, and 4 tablespoons butter; whisk to combine. Batter should have small to medium lumps.
Test griddle by sprinkling a few drops of water on it. If water bounces and spatters, it is hot enough. Add a small pad of butter to the griddle and spread with a pastry brush or just move it around with a butter knife.
Using a 1/3 cup measuring cup, pour pancake batter 2 inches away from one another. When pancakes have bubbles on top and are slightly dry around edges, about 2-3 minutes, flip over. Cook until golden on bottom, about 1 minute.
Repeat with remaining batter. Unused batter will keep in the fridge for a day or two, but reheated pancakes are just as good.
This recipe is adapted from Martha Stewart, you can find her recipe here.
These pancakes come up fluffy and delicious every time, but you must remember to not over mix, lumps are good!
Now that breakfast has been handled and Andrew is off to the office, I’m going to go sit in our warm living room with the fire roaring and watch the series finale of Grimm. Happy Snowy Saturday!