When homemade pancakes are the topic of conversation, there are usually two camps. Half of us fall into the thin, flat and crispy around the edges camp, and the other half fall into the thick and fluffy camp.
For as long as I can remember, I've liked my pancakes relatively thin. But I may be converting. These homemade pancakes are made with buttermilk and remind me of pancakes I've eaten at a house that serves pancakes. They are thick and perfect for soaking up syrup too.
This homemade pancake recipe is also perfect for making a double batch and freezing them. You can pop them in the toaster or microwave and have a filling breakfast even on those rushed mornings. Check out the video recipe below.
Homemade Pancakes with Buttermilk
1 Tbsp Brown Sugar
1 cup Flour
1 Tbsp Baking Powder
1/2 tsp Salt
2/3 cup Buttermilk
2 Tbsp Oil
The first thing you want to do is preheat your griddle or pan. You want a medium low heat. If the pan is too hot your pancakes will burn before they've had a chance to cook through.
In a medium mixing bowl, beat the eggs with the brown sugar until light. Make sure any lumps of brown sugar are adequately broken up.
Mix the dry ingredients together and add them to the egg mixture. Add the buttermilk and oil and stir just until combined. The batter will still be slightly lumpy. Don't overmix or the pancakes will be tough.
Pour about 1/4 cup of batter in the pan or griddle for each pancake. Cook until he surface is dotted with tiny bubbles, then flip with a spatula and cook on the other side until light brown and cooked through.
How to Pack the Homemade Pancakes For Freezing
Cool cooked pancakes on a wire rack. Place pancakes in an airtight container or freezer bag with waxed paper in between each pancake. You can also wrap them individually using foil or sandwich bags.
To Reheat Homemade Pancakes
Remove pancakes from the freezer and unwrap. Place them in a toaster on the low setting until heated through. You can also reheat the pancakes in the microwave for 30-60 seconds depending on your microwave.