Buttermilk Pancakes

Do you know how sometimes you just get this craving for certain home-y foods?  Well, it had never happened before, but being away at college made me crave pancakes all of a sudden, and with no mom there to whip up a batch for me, I had to learn to make them myself.  I of course turned to 101cookbooks.com and found a classic buttermilk pancake recipe with a twist.  For a healthier alternative, it called for white whole wheat flour, which I believe I might not have had at the time, therefore making my pancakes a bit paler than they might have otherwise been.  Regardless, since when does anyone decide to make pancakes because they think they’re good for you!  They’re practically a dessert smothered in extra butter, maple syrup, and berries.  I was just glad that they totally hit the spot.


2 cups white whole wheat flour (or unbleaced all-purpose flour)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/3 cup natural granulated sugar
1/2 teaspoon fine grain sea salt
2 1/4 cups organic buttermilk
2 large organic eggs, lightly beaten
2 tablespoons butter, melted (melt in the pan skillet you are going to use)

The recipe calls for mixing all the dry ingredients and then gently stirring in the wet ingredients, being careful not to over-mix.  To fry them in the traditional way, you can use butter in the pan, but I used a bit of coconut oil as well because it’s good for you and because I thought it would add a nice fruity taste and aroma.  The rest is fairly self-explanatory; just pour in a bit of the batter and cook until small bubbles form at the top of the pancakes.  I also check the bottoms to make sure they get the be the perfect golden color.  Then you flip and cook until they turn firm and until the other side becomes nice and golden as well.  In between batches, I found I needed to add more butter and oil and to occasionally wipe out browning butter with a paper towel just so that it didn’t burn and taste bad.  Then, you must serve with the traditional butter and syrup for a truly comforting and home-y breakfast.

In the middle of cooking, once as I had eaten as many of the pancakes as I could, I called my mom in a mini-panic, asking whether pancake batter could be saved or whether I needed to cook them all right away.  She replied that no, the batter could not be saved, but that cooked pancakes can be frozen and saved.  The reason I mention my moment of panic is so that I attest to how yummy reheated, frozen pancakes are.  I had lots of leftovers, and after having frozen them, I would take one out either for breakfast or as a snack and put it in the toaster.  They were great on their own, but I also loved putting either jam or lemon or raspberry curd on them.  Feel free to try your own unique combinations.  Enjoy!

One Response to “Buttermilk Pancakes”
  1. Mom says:

    Now I want pancakes – no fair.

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