If I were a morning person, I would make these fluffy and tender Buttermilk Pancakes for breakfast every day! But the honest truth is, I’ve probably made them more often as “breakfast for dinner” than I have for actual breakfast. (Sorry kids, those are the breaks of having a night owl for a mom 🌙.) But today was the first day of school, so I made them their favorite pancakes – for breakfast! Some of my kids like them cooked with chocolate chips, some with blueberries, some with sliced bananas – they’re delicious any way you make them. I’ll never try another recipe, these are perfect!
1 1/2 cup all purpose flour
2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon kosher salt
1 tablespoon granulated sugar
2 cup buttermilk
2 eggs, slightly beaten
2 tablespoon butter, melted; plus more for the pan
Blueberries, sliced bananas, or chocolate chips for sprinkling on pancakes as they cook
Butter and maple syrup for drizzling
Mix dry ingredients in a large bowl. In a second bowl stir together buttermilk, eggs, and melted butter. Pour the wet ingredients into the dry ingredients and mix until just combined (there should still be a few lumps). Heat a griddle or other nonstick pan over medium heat (350 F, if using an actual griddle). Once the griddle is preheated, melt a pat of butter over the cooking surface. If the butter immediately burns, the pan is too hot – wipe the pan clean with a paper towel, turn down the heat, and try again. Learn from my failures – burnt butter makes burnt pancakes 😜. Once the griddle is heated and the butter is perfectly melted, add the batter to the griddle (I use large cookie scoop or ¼ cup measuring cup to portion out the batter). Immediately add any bananas, berries, or chocolate chips to the pancakes while they are cooking on the griddle. Flip the pancake when it’s set on one side (the batter bubbles and the pancake can easily be flipped with a spatula). Serve immediately with butter and syrup.
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