Ep. 356: Buttermilk Pancakes | Old Fashioned Recipe 🥞

Hello my Friends, hope all of you are doing well, Safe, and Healthy!!!



Today I am making my favorite Breakfast Food since Childhood and my Grandmother made for me all the time growing up, Buttermilk Pancakes!!



Light, airy, fluffy, and full of flavor with a hint of Almond Extract; these bring back memories of being in my Grandmother’s Kitchen! Everyone will love and enjoy these Pancakes!



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2 1/2 cups self rising flour (or all purpose flour just add 1 tbsp baking powder and 1 tsp salt)
1/2 tsp baking soda
2 1/2 tbsp white sugar
1 cup buttermilk, room temperature
1 cup evaporated milk, room temperature
4 tbsp (1/2 stick) unsalted butter, melted and cooled
2 large eggs, lightly beaten
1 tsp pure vanilla extract
1/2 tsp pure almond extract




In a large bowl, add the flour (baking powder and salt, if using all purpose flour) sugar, and baking soda; whisk until well combined and set aside.


In a measuring cup or bowl, add the buttermilk, evaporated milk, melted butter, eggs, vanilla and almond extract; stir until well combined. Make a well in the center of the flour mixture and slowly pour the milk mixture into the flour and stir until well incorporated (do not overmix). Let the batter rest for 5 minutes, (it will be thick and lumpy). You may add a little more milk if you do like it too thick.



Heat griddle or cast iron skillet on medium heat and add cooking spray or butter. Pour mix to 1/3 inch thick using a 1/3 cup or 1/2 cup measurement. Cook until brown on the bottom about 4-5 Minutes, then flip on the other side and spread butter on top. Put pancakes onto a plate, add maple syrup and more butter on top and serve.



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