Buttermilk Pancakes

I’ve learn to love pancakes lately, I was and probably still lean more towards waffles but this pancake recipe is probably one of the best ones.

The pancakes are very fluffy, delicious and versatile. The different variations I make with this recipe are the good old plain pancakes, chocolate chip pancakes and chocolate pancakes.

The recipe below is for plain pancakes but if you want to make chocolate pancakes by reducing the flour by two tablespoons and add two tablespoons of unsweetened cocoa powder.

If you want to add chocolate chips to the pancakes add them once you have the batter in the pan or griddle not directly in the mixing bowl with the batter or the chocolate chips will sink.

Kitchen tools you need:

2 Mixing bowl
Whisk
Measuring cups and spoons
Fork or wooden spoon
Slotted spatula

Buttermilk Pancakes

Recipe by CarolCourse: BreakfastDifficulty: Medium

Servings

10

servings

Prep time

30

minutes

Cooking time

20

minutes

Ingredients

• 1 cup all-purpose flour

• 1 tbsp sugar (I use Monk Fruit sweetener)

• 1 tsp baking powder

• 1/2 tsp baking soda

• 3 tbsp sour cream

• 1/2 tsp salt

• 1 cup buttermilk

• 1/4 cup milk

• 1 egg

• butter or cooking spray for coating the griddle/pan

Directions

• In a large bowl, combine flour, sugar, baking powder, baking soda and salt
• In a separate bowl, beat together buttermilk, milk and egg. Keep the two mixtures separate until you’re ready to cook
• Pour the wet mixture into the dry mixture using a wooden spoon or fork to blend. Stir until it’s just blended together. Do not over stir.
• Pour or scoop the butter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides

Notes

• Serve pancakes hot. I love topping my pancakes with fresh fruit and whipped cream or with raspberry chia preserve.

Storing your pancakes

I love making this recipe on the weekends because I always have a lot of extra pancakes that I can freeze and eat during the week. If you decide to freeze the pancakes make sure you place a piece of parchment paper between each pancake. Store them in an airtight container and they’ll be good for 3 months. When ready to eat thaw them out in the refrigerator overnight, to heat them up you can pop the in a toaster or 45 seconds in the microwave.

Enjoy!
XO Carol