Buttermilk Pancakes

In honor of National Pancake Day, I thought I would share our family's favorite pancake recipe. These are the best, fluffiest pancakes ever. They are really quick and simple to make. I often modified the recipe and substituted whole wheat flour instead of the all-purpose flour for a healthier option. You can also add 1 cup fruit, nuts, or chocolate chips to the batter for extra yummy pancakes. For the pickier eater, offer different toppings like nuts, fruit or whipped cream so everyone can enjoy their own pancake creation.

Buttermilk Pancakes

Source: Southern Living Ultimate Cookbook

Prep: 10 minutes

Cook: 3 minutes per batch

2 cups all-purpose flour

2 1/2 teaspoons baking powder

1 teaspoon baking soda

3/4 teaspoon salt

2 tablespoons sugar

2 large eggs, lightly beaten

2 cups buttermilk (if you don't have buttermilk on hand you can sub 2 cups milk with 2 tablespoons vinegar. Let sit 10 minutes)

1/4 cup vegetable oil

Maple Syrup

Combine first 5 ingredients; stir well. Combine eggs, buttermilk, and oil in a bowl; add to flour mixture, stirring just until dry ingredients are moistened.

For each pancake, pour about 1/4 cup batter onto a hot, lightly greased griddle or skillet. I like to use a large scoop to measure and pour the batter.

Cook pancakes until tops are covered with bubbles and edges look cooked; turn and cook other side.

Serve with warm maple syrup and enjoy!!

Buon Appetito!!