Buttermilk Pancakes
Incase you couldn’t tell, I like breakfast foods a lot, and these buttermilk pancakes are no exception. They are quick and easy to make, and can be really impressive when they are all dressed up. Serve them with fresh fruit and maple syrup for an amazing brunch or breakfast. Feel free to customize the recipe by adding chocolate chips, chopped nuts, or your favorite berries to the batter for an extra burst of flavor and texture. Recipe below!
Ingredients
- 2 cups all purpose flour
- 2 cups buttermilk
- 2 tbsp sugar
- 2 large eggs
- 5 tbsp unsalted butter, melted2 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
Method
- Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl
- Combine beaten eggs, buttermilk, and melted butter in a separate bowl
- Form a well in the center of the dry ingredients and slowly pour in the wet mixture. Stir just until combined trying not to over mix.
- Ladle about ½ cup of batter onto a med-high heat pan that has been lightly greased with vegetable oil
- Flip the pancake when bubbles start to form on the surface, this should take couple of minutes
- Keep the pancakes warm in a 250 degree oven until ready to serve
Pictured with my pancakes is a blueberry compote that is super simple to make. Read how below.
Blueberry Compote
Ingredients
- 2 cups frozen blueberries
- 1 tbsp brown sugar
- 3 tbsp water
- 1 tsp lemon juice
Method
- Combine all ingredients in a small saucepan over med-high heat
- When the mixture comes to a boil, reduce heat to low and simmer
for about 10 minutes - If the mixture becomes too thick, add a bit more water to thin it
out - Serve warm on top of pancakes (any leftover can be refrigerated
for several days)