Buttermilk Pancake Magic
No Buttermilk Required!
Hello all buttermilk pancake-loving people! Yep, I’m talking to you. I’ve got a breakfast hack that’ll have you making buttermilk pancakes and wielding a spatula like a pro. And guess what? It doesn’t matter if you are fresh out of buttermilk. That’s the hack! In other words, you can keep your pajamas and house slippers. There’s no need for a detour to the grocery store! We’re going to be using a very common household item to help us with this. Keep reading and we’ll get there. So, are you ready to whip up some delicious buttermilk pancakes that’ll make your taste buds do a happy jig?
You’re in your pajamas, kids are bouncing off the walls, and the coffee is still percolating. And your idea of a buttermilk pancake feast just came to a grinding halt when you realized you don’t have any buttermilk. Fear not because we’re about to conjure up some pancake magic with ingredients you’ve probably already got in your pantry.
The Ingredients
If you’ve got a trusty carton of whole fat milk, then you’re half way there. With a splash of vinegar or lemon juice, your milk will transform into the star of our batter show. It’s like milk’s secret superhero identity! Instant buttermilk. Add in some flour, a pinch of sugar, and a sprinkle of baking wizardry, and voilà – you’ve got a batter that’s practically begging to be flipped onto the griddle.
Of course, we can’t forget the eggs and butter, our trusty sidekicks in this breakfast adventure. They swoop in to add richness and flavor, making our pancakes the envy of all flapjacks.
Now, about the spatula? Flipping a pancake is an art form. A gentle wrist flick, a confident spatula slide, and ta-da! Golden brown perfection. There’s a keyword there. Confident. If you fuss around with a pancake too much, it’s going to get mangled. And then there goes the artwork. This means do what you’re going to do. Scoot under the pancake, and flip. That’s it!
Teachable Buttermilk Moments
Gather your young apprentices (your kids that is), don those aprons, and let’s get them helping. Cracking eggs is a must-have skill in the kitchen. Let them gets their hands a little eggy. Measuring is also a good skill here to teach. How to measure flour. How big is a pinch of nutmeg? What’s a dash of cinnamon look like? These are important life lessons, but they are also lessons we can have fun teaching and learning together.
So, let’s make this buttermilk yummy breakfast a fun and teachable memory. Break out the syrup, or slices of fruit and berries, and of course the powdered sugar (called snow in our house). Let’s turn your kitchen into a breakfast wonderland! ✨
Buttermilk Pancakes without the Buttermilk?
Equipment
- 1 pan cast iron is best here
Ingredients
- 2 cup whole fat milk
- 2 tbsp white vinegar or lemon juice
- 2 cup all-purpose flour
- 2 tbsp white sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp Kosher salt
- 2 large eggs beaten
- 1/4 cup unsalted butter melted and slightly cooled
Instructions
- First things first, let's make our "buttermilk." Pour the whole fat milk into a bowl and add the vinegar or lemon juice. Give it a good stir and let it sit for about 5 minutes. It'll thicken up and get all tangy, just like buttermilk! How cool is that?
- In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt. Give it a little mixy-mix.
- Now, add in those eggs and melted butter. Mix until it's all nice and smooth. Your pancake batter should be like a cozy blanket for your spoon.
- Heat up a cast iron skillet or griddle over medium heat and butter it up. Use a ladle or cup and spoon that batter onto the hot surface. I use either a 1/4 or 1/3 cup for each pancake so they are not monster pancakes.
- When you see little bubbles forming on the surface of your pancakes, it's time to flip 'em. This is where the real pancake flipping skills come into play. It's all in the wrist with a healthy scoop of confidence!
- Once they're golden brown on both sides, slide them onto a plate. To keep them warm while the rest are frying up, pop the plate into a preheated oven at 250°.
- Now, it's time for the best part – toppings! Whether you're a classic syrup lover, a berry enthusiast, powdered sugar or whipped cream, go wild. Pancakes are like a blank canvas for deliciousness.