These are the pancakes that my family has been making for decades. At first, I was the one who always made the pancakes. Then I taught my husband to make the pancakes and he took over for many years – as “breakfast time Daddy” – the fun dad who would make pancakes on a Saturday morning so I could sleep in. Then, the kids all learned how to make the pancakes, and now my husband and I can both sleep in (although he usually gets up earlier than I do).
This is the pancake recipe that is tacked to a bulletin board in the kitchen.
I scrawl it out by hand from memory whenever the kids ask for it. When the paper gets lost or thrown away, the kids ask for it again, so I scrawl it out and the kids use it again.
These are the pancakes that have been brought to me on a rickety platter every Mother’s day for over a decade. They have been the most elaborate expression of love my kids have been able to muster. A feat. A triumph. Sometimes with tiny little pieces of egg shell embedded in the finished product, but a culinary masterpiece, nonetheless.
I love these pancakes because they are almost cheese-cakey. They are not sweet. They are tangy. So when you add the butter and maple syrup, the flavors compliment each other so incredibly well. The texture is velvetey. Truly a remarkable combination of tastes and textures coming from just a simple pancake.
This recipe makes about two-dozen pancakes.
My Family’s Favorite Buttermilk Pancakes
Ingredients
- 4 cups flour
- 1 teaspoon salt
- 1 Tablespoon baking powder
- 5 eggs
- 4 cups buttermilk
- 1 Tablespoon vegetable oil for brushing on the griddle
Instructions
- In a large bowl combine the salt and baking powder with the flour.
- In a medium bowl beat the eggs and then beat in the buttermilk.
- Add the wet ingredients to the dry ingredients and mix until you have a well-mixed yet slightly lumpy batter.
- Brush a hot griddle with oil.
- Pour the batter on the griddle in the size you prefer. Flip over when bubbles start to form and burst. About 3 minutes. Cook on the second side until the middle of the pancake is not gooey anymore. I usually prick it with a fork to see if the insides are cooked.
- To make ahead, stack the pancakes on a sheet pan and cover with a towel or paper towels. I keep the pan in a 200°F oven until serving. This keeps them warm.
- Serve in the traditional way with butter and maple syrup – or in any way you'd like.
