Cinnamon Buttermilk Pancakes
Has anyone else noticed the Great Pancake Celebration that seems to be sweeping the blogosphere? It seems everywhere I look, there are posts about pancakes. Gluten-free pancakes. Red velvet pancakes. All different kinds of pancakes everywhere!
I hadn’t even noticed it before I decided to make some pancakes this past weekend. Are we all being influenced by aliens to eat lots of pancakes or something?
Whatever the reason, when I ran across a pancake recipe at Rouxbe.com, I immediately wanted to make them. I’ve tried a lot of different recipes, but although many of them were quite delicious, they never seemed quite as good as they should be. I’ve had trouble getting mine to be as fluffy as I liked, so this recipe for “Mile High Pancakes” immediately caught my attention.
I followed their recipe fairly closely, only subbing melted butter for the oil (I was out of oil) and adding some cinnamon. I rarely sift when recipes call for it, and this was no exception. Instead, I just put all the dry ingredients into a bowl and whisk them together vigorously. This breaks up any lumps, blends the dry ingredients evenly and “fluffs” it. Most of the time, it works just fine, is quicker and easier than sifting and avoids dirtying yet another utensil!
I added a fair hit of cinnamon which provided a strong cinnamony flavor. If you’d prefer a more subtle flavor, reduce the amount of cinnamon.
These turned out nice and fluffy, as advertised! We really enjoyed the cinnamon flavor in these, but I have lots of ideas for other flavorings too. This is a easy, delicious recipe that will be my go-to for pancakes until further notice.
Give ‘em a try. I think you will enjoy!
Adapted from Mile High Pancakes
- 2 cups all purpose flour
- 2 tablespoons baking powder
- 2 tablespoons sugar
- 1/4 teaspoon table salt
- 2 cups low-fat buttermilk, well shaken
- 2 large eggs
- 2 tablespoons melted butter or vegetable oil
- 2 teaspoon ground cinnamon (see note in comments above the recipe regarding this amount)
In a large bowl, measure the flour, baking powder, sugar and salt. Whisk thoroughly to blend, break up lumps and aerate.
Preheat your griddle or a non-stick fry pan to to medium-high.
In a separate bowl, whisk together the buttermilk, eggs and oil.
To mix the batter, first push the dry ingredients to one side of the bowl and then pour the wet ingredients into the opposite side.
Then slowly incorporate the dry ingredients into the wet. As soon as the batter comes together, stop mixing.
Let the batter sit for about 5 minutes. The batter will thicken slightly as it sits. Do not remix once the baking powder has started to react.
Before you start cooking, make sure your griddle is nice and hot.
Once hot, use a 1/2 cup measuring cup to ladle batter onto the griddle. Let the pancakes cook until you start to see bubbles break the surface.
Then flip and continue to cook on the other side. It should take about 3 to 5 minutes to cook the pancakes, but this will depend on your heat source, and how thick your pancakes are.
Once done, serve immediately with butter and syrup.
Adapted from Mile High Pancakes
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