After I decided to venture into scratch cooking more deeply, removing as many chemicals and preservatives from our foods as possible or reasonable, I knew that I needed to make a really good buttermilk pancake recipe. Now that I have, I can’t imagine how making pancakes from a box could be easier or any more delicious. As far as I can tell, you’re virtually saving the step of whisking together a few dry ingredients.
These pancakes have a depth of flavor thanks to the whole wheat, but by cutting it in half, I’m able to avoid the grainy taste and texture that 100% whole wheat would bring to the table. Straight off the griddle, they have a bit of crisp on the outside and are soft and fluffy inside. Thank goodness because who likes a rubbery pancake? As a testimony let me share that my husband used to have a ho-hum attitude on nights we served brinner (my quick meal solution to avoid take-out), but has quite a different opinion on the subject since I began serving these instead. Should you try them, I hope that you’ll enjoy them as much as we do.
- 1 cup all purpose flour
- 1 cup whole wheat flour
- ½ Tablespoon baking powder
- ½ teaspoon salt
- 2 Tablespoons sugar
- 1 cup milk
- ½ cup buttermilk
- ¼ cup butter, melted
- 2 eggs
- ½ teaspoon vanilla
- (This is the method that works best for my largest skillet which is a stainless steel skillet….)
- Grease the cold skillet all around with the end of a stick of butter. You only need to do this once for the entire batch of pancakes.
- Turn the burner on over medium-low heat and allow the skillet to heat up while mixing the pancake batter. Between the bit of butter and a fully heated skillet, the pancakes shouldn’t stick.
- In a large bowl, whisk together all of the dry ingredients.
- In a separate bowl, whisk together all of the wet ingredients.
- Add the wet to the dry and whisk together until just barely combined.
- The batter will be lumpy.
- If you prepare the batter before heating, the batter will thicken up by the end and you’ll need to add more milk.
- Scoop out by quarter-cupfuls onto the hot skillet and allow to cook until the entire surface of the pancakes are bubbly and the edges are dry.
- Flip and cook for another minute or two.
I like to break some pecan halves over the tops of mine before flipping them. Just like Cracker Barrel’s pecan pancakes… so very good.
The first batch browns a little unevenly because of the butter, but at least they don’t stick. Successive batches should brown up evenly and beautifully.
I haven’t served pancakes with maple syrup or any knock-off taste-alike for years. The real stuff is far too expensive for our budget (although we’ve marked some trees to try tapping in the spring) and even if I didn’t mind using the high fructose laden imitation stuff, it’s ridiculously expensive too. I transitioned away from maple flavored syrups and began making Brown Sugar Syrup (with vanilla flavoring because that’s what I stock) to top our pancakes, but I still balked at the cup of sugar and cup of corn syrup every time. We now enjoy a delicious Buttermilk Syrup and at least were able to cut out the corn syrup! Of course, that’s when I don’t have a botched batch of jelly that I can use instead. And let me tell you, I’ll never mind that my Spiced Apple Jelly doesn’t set again because it is quite lovely when you ladle it over Toasted Pecan Pancakes!