Fluffy Homemade Buttermilk Pancakes

 

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*This is a scheduled post. 

This post was originally created last year, but wasn’t able to publish.

My family loves pancakes. So, I bought a box  of pancake mix just in case I become too ill  to prepare homemade breakfast meals for my family in the morning.  A store-bought pancake mix is so easy to prepare. All I have to do is add water and mix it and voila! I have a pancake batter.  However,  there are some unhealthy ingredients that really got me thinking and decided to make my own.  A healthier pancake mix I can easily prepare ill or not.  The result after second try?  Fluffy pancakes!

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This is now my go-to pancake recipe.  And to solve my problem, I can make it ahead and mix the ingredients and place it in a Ziploc bag and  refrigerate until ready to use.  I just need to  add the egg and the buttermilk mixture.  Or, just add the buttermilk with the other dry ingredients and just add the milk and egg when ready. Easy-peasy; not to mention free of additives and more nutritious.

Anna's Cuisine

Ingredients:

  • 1 1/2 cup organic all-purpose flour or whole grain flour
  • 1 1/4 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 2 Tablespoons organic sugar
  • 1/2 teaspoon Chia seeds
  • 1/2 Tablespoon organic flax seeds
  • 2 Tablespoons (leveled off) whey protein powder
  • 1 envelope (.8 oz/22.86 g) dried buttermilk blend (see notes/tips)
  • 1 cup 2% organic milk
  • 1/2 teaspoon Madagascar vanilla bean paste
  • 2 Tablespoons melted butter
  • 1 large organic egg, lightly scrambled
  • Oil or butter for greasing the griddle or skillet

Directions:

  • Read notes prior to preparations.
  • Combine the flour, baking powder, salt, sugar, chia seeds, protein powder and flax seeds in a medium bowl.  Whisk to combine; set aside.
  • In a large separate bowl, mix the dried buttermilk and milk. Whisk until the buttermilk is dissolved.  Add the lightly scrambled egg, vanilla bean, and melted butter. Whisk to combine.
  • Add the flour mixture to the buttermilk mixture. Beat just until the batter is smooth.  Do not overbeat or you’ll end up with dense pancakes not fluffy. Let stand for 5 minutes.
  • Grease and heat the griddle or skillet.  Drop about less than 1/4 cup of the batter onto a hot, greased griddle or skillet and cook until the top bubbles a bit and the bottom side is brown. You can sprinkle more chia and flax seeds if you prefer.  Flip and cook until it turns brown.

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Serve with butter and maple syrup.  Enjoy!

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Notes/Tips:

  • Dry buttermilk is available at Wegman’s or Wal-Mart grocery stores.
  • You can use a cup of fresh buttermilk if you don’t have dried buttermilk. However, this recipe is called for dry buttermilk and the mixture is thinner and lighter compared to fresh buttermilk; results may vary.
  • For best results, cook in low heat.

 

©annascuisine.wordpress.com (2016)   Other than personal use, unauthorized duplication of material herein without expressed and written consent from this blog’s author, Annabelle Bedell, is strictly and completely prohibited.

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48 thoughts on “Fluffy Homemade Buttermilk Pancakes

  1. I have to make these for my fam. They all love pancakes and these look absolutely amazing. And I know about those posts created a year earlier…why does life get so busy! I am glad to be back in the blogging community. 🙂

    • Thanks Kloe. My family loves pancakes too, so I make them very often.
      I know what you mean. We are doing so many things I guess. I’m glad you are back in blogging community as well. Thanks for stopping by. Have a great weekend. 🙂

    • Hi, Shanna!! It’s great you stopped by. It means a lot. Thank you so much. Yummy is the word. 😀 So are you. You take good care of your family as well; feeding them healthy foods. You deserve a pat in the back. 😀 Take care. ❤

  2. Hello Anna,
    Looks so delish! I can’t wait to make this with my children during their spring break.
    Thank you again for sharing your amazing tips.
    ALOHA.

    • Mahalo, Jae. It’s my pleasure. I made pancakes again and added some confetti in the batter and on top while cooking. Garnished with fresh raspberries and and more confetti. It turned out quite festive. My boys were quite overjoyed. They said they were really good and that they love the little crunch from the confetti. 🙂 ❤

    • 🙂 Hi, Liz. Thanks. It’s great you stopped by. I wish, but it’s best when you make ’em fresh .
      I made confetti (my kids’ fave) pancakes using this recipe yesterday garnished with raspberries then drizzled with maple syrup. My children loved them. They were so good. ❤

  3. Oh, these look so yummy! You’ve made me hungry, and it’s way too late to fix some pancakes! Lol. … I wonder, do the chia seeds (or flax seeds) make the pancakes crunchy? I’ve never really cooked with either. 😊

    • Hello Mia. I apologize for my delayed response. I was quite ill. Thanks for the compliment. No, not really. The seeds are hardly noticeable. You should try adding them. They’re nutritious. 🙂

  4. Nothing worse that a stack of pancakes that are flat. How unappealing! Yours, Anna, look so nice and fluffy. With that butter melting on top, they could not be more appealing. I’ve never heard of dry buttermilk and wonder if it could be used to make cheese. In cheese making, it’s used to culture the curds. Hmmm. This is worth checking out. I hate buying a quart of buttermilk when only a couple of tablespoons are needed. Thanks for the heads-up.

    • My pleasure, John. Thank you for visiting as well as the generous comments. I agree. Buttered pancakes are the best, but not flat pancakes. I know what you mean about buying a quart of buttermilk when you only need a small amount. I only use half (of the quart size bottle) each time I buy. I always end up throwing away the rest because it spoiled before I could use it again. Dry buttermilk is more convenient for me. I would only buy fresh buttermilk when I need to use the entire bottle immediately.
      I am not certain if you can use dry buttermilk when making cheese. I haven’t tried it. I seriously need to try making homemade cheese. I keep hearing that fresh cheese is so much better. One of these days. Thanks again, John. Have a great week. 🙂

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