Eric’s Legendary Buttermilk Pancakes: Fluffy, Tangy, and Totally Worth the Wait
Ingredients
- Dry Team
- 2 cups unbleached all-purpose flour
- 2 tablespoons sugar (yes, sweeties, measure it!)
- 1/2 teaspoon table salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- Wet Team
- 2 cups buttermilk (not milk, not almond water, but the real tangy stuff)
- 1/4 cup sour cream (because you deserve decadence)
- 2 large eggs (crack 'em like you mean it)
- 1 tablespoon vanilla extract (the good kind, not the suspicious "vanilla-flavored" stuff)
- 3 tablespoons unsalted butter (melted and cooled (don’t skip the cooling step unless you enjoy scrambled egg pancakes))
Instructions
- Dry Party Time: In a big enough bowl (we’re making pancakes, not messes), whisk together the flour, sugar, salt, baking powder, and baking soda. Picture this bowl as your pancake stage—get it fluffy!
- Wet and Wild: In another bowl, whisk buttermilk, melted butter, sour cream, vanilla, and eggs like you’re auditioning for a cooking show. It should look like the kind of mixture that makes you think, “Oh yeah, this is gonna be good.”
- The Great Union: Make a little well in your dry ingredients. Pour in the wet team and gently stir until combined. Repeat after me: "Lumps are friends, not foes." Overmixing is the enemy of fluffy pancakes, so stir like you’ve got better things to do.
- The Sacred Rest: Let the batter sit for 10 minutes. Not 9, not 11. This is your pancake sabbatical, and it’s non-negotiable. During this time, meditate on the fact that great pancakes can’t be rushed.
- Cook the Dream: Heat a nonstick skillet or griddle over medium heat and grease it lightly. Pour 1/4 cup of batter per pancake onto the pan. Watch for bubbles on the surface—when they appear, it’s flip o’clock! Cook until both sides are golden and they smell like happiness.
- Serve: Stack ’em high, drown in syrup, and prepare to accept applause from your breakfast audience.