I do a lot of baking (Duh!) but one thing I always end up buying and not using is buttermilk. I will buy it for one recipe and then end up throwing the rest of it out shortly after. Well the other night I was looking in the fridge for something for dinner and saw the buttermilk sitting on an empty shelf. So I made pancakes for dinner. While I thought they made the perfect easy dinner after work, they are also great for breakfast! ( Who would have thought right??)
These fluffy pancakes are best served warm on morning. They are great to get you motivated and out of bed! Top them with what every you like, but I suggest walnuts or peanut butter as those two are my faves!
Buttermilk Pancakes
Ingredients:
- 2 Cups flour
- 2 Tablespoons Sugar
- 2 Teaspoons Baking Powder
- 1 Teaspoon Baking Soda
- 2 Cups Buttermilk
- 2 Teaspoon Vanilla Extract
- 1 Tablespoon Cinnamon
- 1/2 Teaspoon Nutmeg
- Butter For Pan
Directions:
Mix the ingredients together until they are well combined. If you want to make them even sweeter, try adding in some chocolate chips! Let the batter rest while the griddle heats up.
Grease or butter a griddle or skillet over medium heat. You wont want your pancakes to stick!
Once the griddle is hot, pour the batter by about 1/4 cup scoop per pancake on it. If you aren’t sure if the griddle is hot enough, try dropping a small drop of water on it. If the water pops and sizzles, you’re ready for the batter!
Once the pancakes are on the griddle, you will see small bubbles form and pop on the surface. Once the bubbles pop, they are probably ready to flip. The bottom will also be golden brown. I don’t think that mine took longer than 5 minutes on either side, but keep an eye on them. Once the other side has turned golden brown, you can remove them from the heat. Don’t keep flipping them or press them down, as that will make them flat.
Add more butter to the pan as needed while you continue to cook. This recipe makes about a dozen 5 inch pancakes. Serve warm.
Enjoy!
The Classy Cookies 