The Basics: Fluffy Buttermilk Pancakes

I have a confession: I am a former Aunt Jemima Complete pancake mix addict. I swore by it. Lived for it.  So convenient, so easy, and so so tasty.

That is, until one fateful weekend morning when I discovered my faithful Aunt Jemima was all gone. What to do?!? The kids were clamoring for pancakes. I had to do something. I set aside my fears and my doubts, and I rose to the occasion.  I made pancake batter from scratch.

 I couldn't believe it....not only was it simple (like 2 extra minutes than my trusted mix), they were just as light and fluffy.....and they tasted better.

Since that fateful morning, I have never re-purchased a box of pancake mix. If you, like former me, only use boxed mix, give this a try. It won't disappoint. And you will have one less processed box of food in your life.

This is my standard pancake recipe. I will often add thinly sliced bananas, blueberries, sliced strawberries, or chocolate chips to the poured batter for a little extra morning pizzaz.

Buttermilk Pancakes
Makes 8 Servings
115 cals / 3g fat / 17g carbs / 3g protein

3/4 cup plus 2 TB milk
1 TB vinegar (or just 3/4 cup plus 2 TB buttermilk if you have it)
1 cup flour
3 TB sugar
1 1/2 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
1 egg
2 TB butter, melted (optional)
2 tsp vanilla

1. Combine milk and vinegar in a small bowl and set aside. In a separate bowl, combine the flour, sugar, baking powder, baking soda, and salt.

2. Add egg, melted butter, and vanilla to the soured milk (or buttermilk), and mix well. Add milk mixture to the flour mixture and stir until combined (some lumps might remain).

3. Heat a pan or griddle over medium heat, and spray with cooking spray or lightly oil or butter. Pour 1/4 cup batter into circles (sprinkle with fruit or add-ins now if you want) and allow to cook until edges bubble, then flip pancakes and cook until other side is browned.

I have a confession: I am a former Aunt Jemima Complete pancake mix addict. I swore by it. Lived for it.  So convenient, so easy, and so so tasty.

That is, until one fateful weekend morning when I discovered my faithful Aunt Jemima was all gone. What to do?!? The kids were clamoring for pancakes. I had to do something. I set aside my fears and my doubts, and I rose to the occasion.  I made pancake batter from scratch.

 I couldn't believe it....not only was it simple (like 2 extra minutes than my trusted mix), they were just as light and fluffy.....and they tasted better.

Since that fateful morning, I have never re-purchased a box of pancake mix. If you, like former me, only use boxed mix, give this a try. It won't disappoint. And you will have one less processed box of food in your life.

This is my standard pancake recipe. I will often add thinly sliced bananas, blueberries, sliced strawberries, or chocolate chips to the poured batter for a little extra morning pizzaz.

Buttermilk Pancakes
Makes 8 Servings
115 cals / 3g fat / 17g carbs / 3g protein

3/4 cup plus 2 TB milk
1 TB vinegar (or just 3/4 cup plus 2 TB buttermilk if you have it)
1 cup flour
3 TB sugar
1 1/2 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
1 egg
2 TB butter, melted (optional)
2 tsp vanilla

1. Combine milk and vinegar in a small bowl and set aside. In a separate bowl, combine the flour, sugar, baking powder, baking soda, and salt.

2. Add egg, melted butter, and vanilla to the soured milk (or buttermilk), and mix well. Add milk mixture to the flour mixture and stir until combined (some lumps might remain).

3. Heat a pan or griddle over medium heat, and spray with cooking spray or lightly oil or butter. Pour 1/4 cup batter into circles (sprinkle with fruit or add-ins now if you want) and allow to cook until edges bubble, then flip pancakes and cook until other side is browned.