Fluffy Buttermilk Pancakes

Years ago while searching the web I ran across this recipe and thought it sounded like exactly what I’d been hoping to find.  Since then I’ve printed it, bookmarked it, and shared it many times.  I wanted a fluffy, buttermilky pancake that was from scratch.  Anyone can open up the big yellow box that starts with a “B” and make pancakes that are edible, I wanted a yummy delicious pancake that cried out homemade.

The texture of this pancake is somewhat delicate and very fluffy due to the buttermilk and sour cream. Sometimes I vary the recipe by  incorporating diced apples/cinnamon into the batter or sprinkling mini chocolate chips onto the cooking pancake.  Just depends on my mood (yes, sadly chocolate wins more than not). Not that I have the time to make these every Sunday morning, this recipe is usually reserved for special times such as someone’s birthday or a holiday morning.  The kids gobble them up which always makes for a very happy mommy!

Fluffy Buttermilk Pancakes

• 2 cups flour
• 1 teaspoon baking soda
• 2 teaspoons baking powder
• 4 tablespoons sugar
• 1 teaspoon salt
• 2 large eggs
• 2 cups buttermilk
• 1/2 cup sour cream
• 5 tablespoons butter, melted
• 1 teaspoon vanilla

In a large bowl combine the flour, baking soda, baking powder, sugar and salt.  In another bowl whisk together eggs, buttermilk, sour cream, melted butter and vanilla.  Add to the flour mixture, whisk until smooth, the batter will be thick.  Let mixture sit for 5 minutes at room temperature.  After 5 minutes, whisk again.  Using a 1/4 cup measuring cup, drop batter onto a medium-hot non-stick skillet spreading batter out very slightly.  Cook until bottom is lightly browned, turn and cook until other side is browned.  Yield is approximately 20 6″ pancakes.

Hope you enjoy!

Recipe was adapted from:  http://www.food.com/recipe/the-best-fluffiest-buttermilk-pancakes-on-the-planet-167914