Oh how I love that are endless days and months dedicated to specific foods!
This month it’s all about pancakes…baby! This delicious dish is perfect anytime of day…breakfast, brunch, lunch, dinner, or late night snack! There are soooo many different kinds to choose from chocolate chip, peanut butter, blueberry, banana, apple, and list goes on…
But, here is the yummiest, plainest, and fluffiest recipe I could find. Enjoy!
Fluffy Buttermilk Pancakes (Makes 10-12 pancakes)
- 2 cups all purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups well shaken buttermilk (you may need a little more if you want a thinner batter)
- 2 large eggs
- 1/4 cup vegetable oil (I used canola)
- Mix dry ingredients together in medium bowl.
- Add all wet ingredients (eggs, buttermilk, and oil) to a separate bowl and stir just until blended.
- Add the wet ingredients to the dry ingredients just until combined. Do not over mix, batter will be slightly lumpy.
- Lightly coat skillet with oil. Heat to medium low.
- Drop 1/4 cup of batter onto heated skillet. Use the back side of a spoon to help even out the batter.
- Cook on first side until bubbles begin to form on surface and underside is golden, about 2 minutes.
- Flip over and cook another 2 minutes until golden brown and center springs back when lightly touched.
- Serve warm with maple syrup and butter.
