Every Saturday morning, my son Lucas wants me to make “Daddy’s Famous Pancakes” (his words, not mine) along with sausage links. After five years of meticulous adjustments, this buttermilk pancake recipe is ready to share with all of you. Enjoy!
Mix buttermilk, eggs and vanilla in large mixing bowl.
Add dry ingredients and stir to combine. Don't mix too much and don't worry about lumps in the batter. All will be well.
Add milk, if necessary, to achieve desired consistency.
Optionally, let batter rest for 30 minutes or more.
Using a small ladle, pour batter onto medium-hot griddle. Flip pancakes when the outer edges start to appear dry and bubbles are well-formed in the middle.
The pancakes do turn out better if the batter is allowed to rest before cooking.
On Saturdays I make an extra large batch of these pancakes and spread the leftovers out in the freezer on top of whatever is already there. Once they are frozen, I gather them together into a Ziploc bag (this way they don't all freeze together into one big lump). Microwave for a quick meal during the week.