I am not much of a breakfast eater. When I do eat breakfast, I eat the same boring thing every day. Whole wheat toast with a little peanut butter. See, I told you, boring. But these Buttermilk Pancakes could make me change the way that I feel about breakfast. These are what I want in a pancake. Flavorful, light, fluffy, and delicious. While I am not much of a breakfast eater, the rest of my family lives for breakfast. My children have declared these the best pancakes ever. Until there is a batch of Cinnamon Bun Pancakes on the table that is. Pancakes are an ultimate comfort food. Not only do they satisfy my breakfast food craving, they all also satisfy my inner Domestic Goddess. Nothing makes me feel more like a mom than standing over the stove on a Saturday morning in my pj’s flipping pancakes. Well, maybe the insane amounts of diapers that I have changed in the last 6 years make me feel like a mom too, but making pancakes is way more fun.
*I’ve adapted this recipe to feed my family of 5, but you could very easily halve it if you need to.*
3 cups flour
6 Tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 1/2 cups buttermilk
1 stick melted butter
2 teaspoons vanilla
In a large bowl, whisk together the dry ingredients. In another whisk together the wet ingredients.
Whisk together until the batter comes together.
Pour batter onto a medium to medium-high skillet. I use a 1/4 cup measuring cup to pour it out.
Cook the pancakes in a buttered (I use cooking spray) pan until they are golden brown on each side.
Top them with butter and maple syrup, or you could get fancy and make a blueberry sauce like I did. Some fresh berries and whipped cream would be divine on these as well.