Fluffy Buttermilk Pancakes

You guys - I am sitting here laughing at myself.

A couple weeks ago, the Sunday Funday theme was Hot Breakfast, so I started my quest (for the second time) for the perfect pancake because my kids got all opinionated and won’t eat my favorite multigrain pancakes anymore.

Those pancakes were a total hit with my family, but merely ok for me.  Then, lo and behold, today’s theme is pancakes! So here we are again!

I realized that I was missing a flavor in the Fluffy Pancakes: buttermilk.

So I went looking for the perfect, fluffy buttermilk pancake.  

This one almost makes it.  It was still a hit with my family and the flavor was more what I was hoping for.  However, I found the batter to be quite thin and the pancakes not quite as fluffy as I was looking for.

But - if you’re not a giant picky-pants, this is definitely a great pancake recipe!

Look here for more great pancake recipes:

• 5-Ingredient Fluffy Buttermilk Pancakes from Palatable Pastime
• Cinnamon Roll Pancakes from Our Good Life
• Fluffy Yummy Banana Pancakes from Sneha’s Recipe
• Fluffy Buttermilk Pancakes from Amy's Cooking Adventures
• Hobak Jeon - Korean Zucchini Pancakes from Food Lust People Love
• Mini Vegan Yachaejeon (Korean Pancakes) from Sizzling Tastebuds
• Pearl Millet Pancakes/Chamchamiya from Mayuri’s Jikoni
• Rice Cooker Pancake from A Day in the Life on the Farm
• Sheet Pan Pancakes from Karen’s Kitchen Stories
• Strawberry Japanese Soufflé Pancakes from Culinary Adventures with Camilla

Fluffy Buttermilk Pancakes

Adapted from Mom on Timeout

2 tablespoons butter, melted and cooled slightly

1 tablespoon honey

2 eggs

2 cups buttermilk

1 teaspoon vanilla extract

2 cups all purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

½ teaspoon salt

In a large bowl, whisk together the butter, eggs, and honey.  Once combined, whisk in the buttermilk and vanilla.  Add the dry ingredients and stir until combined (a few small lumps may remain).

Heat an electric skillet to medium and grease with butter. Pour ¼-cup of batter onto the hot skillet.  Cook until bubbles form on the surface and it doesn’t look as wet as when it started.  Flip and cook until browned on both sides.