Buttermilk pancakes and chocolate chip cookies, my 2 faves.
So when I was thinking of recipes to post I knew these had to be first on the list. My quest for the perfect pancake recipe started many years ago.
Their pancakes are the best. Crispy on the outside and perfect every time.
One year they had a Hershey’s Chocolate Pancake on their specials menu. I think about those pancakes to this day.
I have trialed many recipes over the years until I came up with “The One”.
This recipe has seen me through many kids sleepovers and marathon training. After all, what better way to carb load, right?
The secret ingredient behind this moist and fluffy buttermilk pancake
What’s slightly unusual about these pancakes is the use of olive oil. Not an ingredient you usually think of when you think of pancakes. The original recipe had all butter, but I’m constantly looking for ways to make recipes a little healthier.
One day I decided to swap out half the butter for olive oil and was amazed when it turned out better than the original recipe.
Try it both ways and see what you think.
How to make perfect fluffy and moist buttermilk pancakes
In a medium size bowl combine flour, baking powder, baking soda, and salt. Stir and set aside.
In another medium bowl combine melted butter, olive oil, and sugar. Stir well.
Then add the eggs and buttermilk. Stir well.
Next, add the flour mixture to the buttermilk mixture. Stir until just combined. The batter will be on the thicker side. Now let the batter rest at room temperature for 5-10 minutes. It will lighten up slightly as it sits which will give you a nice fluffy pancake.
Next, add about 1/4 TBSP butter to a skillet that has been heating over medium heat. You want the butter to brown slightly which will give that signature crispy outside, but careful not to burn the butter. It’s a thin line between browned and burned!
Add about 1/2 cup batter to the pan. I like my pancakes big! The batter should sizzle when it hits the pan. If it doesn’t sizzle, the pan is too cold. If it starts to smoke, it’s too hot!
Then add chocolate chips…..or not. Whatever you like. Sometimes we do blueberries and white chocolate. It’s amazing.
Or sprinkles. Remember, these are the tradition for my girls sleepovers. So in my world there are sprinkles.
Since the batter is on the thicker side, very few bubbles form on the top so it can be a little difficult to determine when it’s time to flip. When you see a couple bubbles on top, take a peek underneath. It’s ready to flip when it’s a nice golden brown.
Finally, dress it up! Use whatever you like… butter, pecans, chocolate chips, maple syrup. The possibilities are endless.
Look at how thick and fluffy these are!