Our Favorite Delicious and Fluffy Homemade Buttermilk Pancakes

During these cold, chilly mornings, nothing satisfies our family more than hot and fluffy homemade buttermilk pancakes for breakfast. They are my little Z’s absolute favorite! Her little toddler tummy could eat a full stack if given the chance. This recipe is so simple that my other young daughters always help with preparations. Even Zaynab gets in on the mixing and pouring action. Bringing these made-from-scratch pancakes only takes a few extra minutes of prep compared to the boxed variety. But the homemade taste difference blows the boxed version off the shelf. These are definitely a breakfast favorite in our house. Try them soon! Your toddler will think you’re the best!

  • Pancake Love

    Pancake Love

    “Mama, pleeeeease hurry up and take the picture so that I can dig into my breakfast!”

  • Breakfast is Served!

    Breakfast is Served!

    Homemade fluffy buttermilk pancakes? Yes, please!

    I mean, c’mon… Look at that stack! No wonder Z loves these pancakes so much!

  • Miss Manners

    Miss Manners

    I suppose this is a lesson in table manners. Not wanting to use her hands, she helps guide her pancake onto the fork. Good job, Z!

  • Nom, Nom, Nom!

    Nom, Nom, Nom!

    Sometimes, she just can’t devour her pancakes fast enough and needs and extra hand.

Fluffy Buttermilk Pancakes {via LittleLifeOfMine.com}

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 tablespoon sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/3 cups buttermilk
  • 2 eggs, beaten
  • 1 teaspoon vanilla extract (optional)

Directions

  1. In a medium bowl, combine the flour, sugar, baking powder, baking soda, and salt.
  2. In a separate bowl, combine beaten eggs, buttermilk, and extract. Add to flour mixture, stirring until just combined. Batter will be lumpy — fight the urge to over mix!
  3. For each pancake, pour about 1/4 cup batter onto a hot, lightly greased griddle or heavy skillet.  Cook over medium heat about 2 minutes on each side until pancakes are golden brown, turning to second sides when pancakes have bubbly surfaces and edges are slightly dry. Serve warm.

I serve these pancakes with a variety of toppings. Fresh fruit, toasted nuts, powdered sugar, whipped cream, you name it! You can also throw in a handful of mini chocolate chips if desired.

 What’s your little one’s favorite breakfast?

Comments
Add to the conversation