I love making breakfast for my guys. Usually during the week it’s something quick – like oatmeal, or Nutella toast and yogurt. But on the weekends I like to do something special like biscuits and gravy, waffles , or these pancakes.
They’re absolutely perfect – basic ingredients (if you don’t consider buttermilk a basic ingredient – you should) that come together quickly in one bowl. The batter pours well and cooks up beautifully. It makes quite a few pancakes, but leftover pancakes can be frozen and reheated in a warm oven or the toaster for a quick, homemade breakfast.
Deliciously light, moist, and fluffy. Blueberries or bananas can easily be tossed into the batter for a fruity twist. Or, two words: chocolate chips. It’s easily one of our favorite breakfasts, and something that I think we all look forward to on the weekends. I know your family will too!
Buttermilk Pancakes
3 cups all-purpose flour
3 Tbsp sugar
3 tsp baking powder
1 1/2 tsp baking soda
3/4 tsp salt
3 cups buttermilk
1/2 cup milk
3 eggs
5 Tbsp butter, melted
In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. Whisk to combine and make a well in the center of the ingredients. Set aside.
In a separate bowl or large liquid measuring cup, beat together buttermilk, milk, eggs and melted butter.
Heat a lightly oiled griddle or frying pan over medium high heat. You can flick water across the surface and if it beads up and sizzles, it’s ready!
Pour the wet mixture into the well of the dry mixture, and use a rubber spatula to combine. Stir until it’s just blended together. Do not over stir – batter should be slightly lumpy.
Pour or scoop 1/3 cup of batter onto the griddle, I’ll usually do three at a time. Cook until bubbles become visible, then flip. Brown on other side.
Cooked pancakes can be stored on a baking sheet in a warm oven while you finish cooking the others.
Source: adapted from Allrecipes.com
