Whenever I make a recipe that calls for buttermilk, it seems like no matter how much I use, I always have a good amount of the stuff left over. Buttermilk unfortunately isn’t something that you can use in everything and a lot of people (myself included) find it difficult to figure out a way to creatively use that cup or so of that’s still hanging around in the back of the fridge. I knew that if I didn’t make something this weekend, I would probably end up just tossing it out and wasting all of its deliciousness on the trashcan. So when my brother decided he was craving pancakes on Sunday, I knew just the trick.
Buttermilk pancakes are seriously the crème de la crème of the pancake world. They’re not only light and fluffy thanks to the interaction between the buttermilk and baking soda, but they also highlight the tartness of the buttermilk in a slight but fully mouth-watering way. I made this recipe with Bisquick, which is what we made pancakes out of as a Kid, and I was really happy with the result. Plus it makes the whole process super easy, which I’m all for. I’m starting to understand how some of my favorite brunch places get their pancakes so light and fluffy.. it must be the buttermilk!
- 2 cups Bisquick
- 1 3/4 cups buttermilk
- 1 egg
- 1 tsp baking soda
- 1/2 cup fresh or frozen blueberries
- Plenty of butter and syrup
Kitchen Tools: griddle or large flat skillet, spatula, nonstick spray, whisk
Preheat griddle to 375*F. Whisk together Bisquick, buttermilk, and egg until smooth.
Spray griddle or skillet with nonstick spray. Use a 1/4 C measuring cup to measure out a few pancakes at a time. Sprinkle a few blueberries onto each pool of batter. Wait until the batter starts to bubble along the edges and get a little dry on the sides before flipping. Cook until golden brown on both sides. Spray the skillet or griddle with nonstick spray before each batch of pancakes. Slather with butter and syrup and enjoy!