Well, this Sunday was for pancakes. Which means, the best pancakes ever, actually ever. They are super fluffy and, more importantly, yummy!
All three of the kids were helping me, and then eating them as soon as they were ready!
You can find the link to the recipe I use here!
- 2 cups all-purpose flour
- 6 tbsp maple syrup, use the real stuff
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 2 cups buttermilk
- 2 eggs
- 6 tbsp. melted butter
- 2 tsp vanilla extract
- Combine all of the dry ingredients in a mixing bowl and mix with a whisk.
- Add the buttermilk, eggs, butter, and extract
- Mix until the batter comes together. I don’t worry too much about getting every single lump out. Mixing too much will create tough pancakes.
- Heat a non-stick skillet over medium heat and spray with non-stick spray (I use the butter flavored kind)
- Add a portion of the batter to the skillet and over medium heat until the edge of the pancakes starts to look a little dry and wrinkly. This might take you a pan cake or too to figure out when to flip. You can always use your spatula to peak under the pancakes.
- Then flip and finish cooking on the remaining side until it is golden and delicious looking.
- Remove from the pan and start the pancake cooking process over again until you have no more batter.
A few things to note:
- I don’t ever have buttermilk, just measure out almost 2 cups and then fill the remainder with white vinegar.
- I let the batter stand a few minutes before I start cooking them, it is a runny batter and I find letting them sit thickens it up a bit.
- We also put blueberries or chocolate chips in them! Unless we’re going to have eggs. I do prefer them on their own, so there are some plain ones for me normally!