Buttermilk pancakes have got to be the best morning food ever. These are the best I've had - they're thick and fluffy and perfectly delicious. While my favorite way to eat these is slathered in butter (and peanut butter ?) I've found that they are equally as delicious topped with savory deliciousness for dinner. I've made them several times topped with goat cheese and sauteed mushrooms and they are incredible.
When I was a kid my mom would always crumble up bacon and put it in the batter while they're cooking - SO delicious. That also works with blueberries, bananas, whatever. The best thing about this recipe is even when you add things while they're on the griddle, the still rise up light and fluffy as ever. YUM!
check out these other sweet breakfast options:
- all-purpose flour - 2 cups
- sugar - 2 tbsp
- baking powder - 2 tsp
- baking soda - 1 tsp
- salt - 1/2 tsp
- eggs - 2
- buttermilk - 2 cups
- milk - 1/2 cup
- butter - 1/4 cup (55g), melted
- oil - for griddle (I use butter)
- fruit or nuts - optional (I always add blueberries, bananas and/or nuts are great too)
- Combine the flour, sugar, baking powder, baking soda and salt in a large bowl.
- Lightly beat the eggs with the buttermilk, milk and melted butter.
- Just before you’re ready to cook the pancakes, add the liquid ingredients to the dry ingredients all at once, and stir just long enough to blend. The batter should be lumpy. If you want to add fruit or nuts, stir them in now, or you can sprinkle them on the pancakes when they’re on the griddle.
- Heat a lightly oiled griddle or heavy skillet over medium-high heat (375 degrees on an electric griddle). Pour 1/2 cup batter per pancake onto the griddle or skillet, spacing the pancakes apart so they don’t run together.
- When bubbles appear on the surface of the pancakes and the undersides are lightly browned, turn and cook for about 1 – 2 minutes longer, until lightly browned on the bottom.
- Serve immediately on warmed plates with the topping of your choice, or keep warm in the oven.