The Best Buttermilk Pancakes

Breakfast hasn't ever really been my favorite meal. My poor mom would always make my brother and me breakfast before school (usually something really good - pancakes, waffles, french toast) and nine times out of 10 I'd skip it all. It didn't help that I've never been a huge fan of syrup (that's changed slightly as I've gotten older, but I can eat cold, syrup-less pancakes, no problem). 

However, since marrying Scott - who loves himself a good, big breakfast that includes LOTS of syrup - and Marcus, who apparently has his dad's love for syrup I've found if I'm going to make and eat breakfast it better be pretty darn good. None of that prepackaged stuff, or just-add-water mix. I want the real deal, and I want it homemade.

Both my guys love pancakes, so with a little searching and taste-testing trial and error, I found a recipe that everyone in our family seems to love.

The Best Buttermilk Pancakes - yields approximately 16 pancakes

What You'll Need
1 1/2 cups milk
4 Tbsp apple cider vinegar (or white vinegar)
2 cups all-purpose flour
4 Tbsp white sugar
2 tsp baking powder
1 tsp baking soda
1 tsp salt
1 Tbsp vanilla
2 eggs
4 Tbsp butter, melted
cooking spray

How It Comes Together

Combine milk with vinegar in a medium bowl and set aside for 5 minutes to sour.

Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl.

Whisk eggs, butter, and vanilla into soured milk.

Pour the flour mixture into the wet ingredients and whisk until lumps are gone.

Heat large skillet to medium heat. 

Coat skillet with cooking spray.

For each pancake, pour 1/4 cup of batter onto skillet. Cook until bubbles appear on surface. 

Flip with a spatula, and cook until browned on both sides.

No fancy schmancy ingredients, nothing too crazy when it comes to whipping them up and cooking them, but they sure do seem to disappear quickly. 

Enjoy!!