If you follow me on social media, you have probably been watching our adventures through pancake land.  We’ve found 100 different ways to make a pancake, but here’s the recipe we’re currenty using as our base.  We change the toppings, add fruit, even veggies (we made a spinach pancake two weeks ago, but shhh, don’t tell my kids I snuck spinach in there, wink wink).  The secret to the best, fluffiest, delicious pancakes ever???  Buttermilk?  Don’t have any?  No problem!  Substitute regular milk, and for every 1 cup of milk add 1 tablespoon of lemon juice or distilled white vinegar. 

Best Buttermilk Pancakes
Recipe from Mom on Timeout

Ingredients

2 cups all-purpose flour

2 tsp baking powder

1 tsp baking soda

½ tsp salt

2 tbsp granulated sugar

2 cups buttermilk

2 large eggs lightly beaten

1 tsp vanilla extract optional

Instructions

Whisk together the dry ingredients in a large bowl or, as I frequently do, a large glass measuring cup. Whisk in the buttermilk, eggs and vanilla extract just until combined. Some small lumps are okay.

Let pancake batter rest for 10 minutes. Heat a large skillet or griddle over medium-high heat. Spray with non-stick cooking spray OR brush with butter or oil. Ladle 1/3 – 1/2 cup batter onto the griddle for each pancake. Flip the pancakes over when small bubbles appear on the surface and continue cooking on the opposite side until golden brown. Serve with butter and syrup. Enjoy!