Yield: Yields about 17 pancakes.
You can add fresh berries, thinly sliced fruit, or even crumbled crisp bacon to this batter for an extra hit of flavor. Or substitute 1/2 cup wheat germ, cornmeal, or whole-wheat flour for 1/2 cup of the all-purpose flour. This recipe can be easily doubled or tripled.
Make Ahead Tips
Cooked pancakes will keep, sealed in freezer bags, for up to 2 days in the refrigerator and up to 1 month in the freezer. Defrost in the refrigerator overnight and reheat in a 350°F oven for 5 minutes.
Best buttermilk rec ever! My tip: add a teaspoon of Jay-Juice (Watkins Imitation Butter Extract) So good!!
These were good but not wow. More trouble than it was worth. We love cooking and creating from scratch, but I tell you, Krusteaz is still tastier and much easier. I gave it a try though...
I've gone through many, many pancake recipes in my years of cooking and these are far and away the best pancakes for sure. Great with little pieces of apple in the batter and served with Ginger Syrup on top. Or just butter and maple syrup, of course.
I have been making these buttermilk pancakes from Fine Cooking for years! Absolutely the best of the best! Agree with IslandAngel subbed yogurt often when out of buttermilk. Let batter sit for 10 minutes perfect on a hot pan.
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