Buttermilk Pancakes
Growing up, Sunday mornings were my dad’s time to shine in the kitchen! His specialties at the stove consist of: lasagna and pancakes. Lasagna was always saved for the times my mom was away or my dad was put in charge of dinner. Pancakes however, were made on the regular; our Sunday morning treat! He would always make a huge batch of pancakes Sunday morning that we would devour with butter and syrup. Whatever we couldn’t finish would be frozen and eaten for breakfast before school each morning. It was the perfect way to start the day!
As an adult, I can’t say I make them every Sunday (I’d have to live at the gym!), but pancakes are definitely a welcomed surprise for my husband every once in a while. Over the past year when I’ve made pancakes, I’ve always changed and tweaked my recipes to find the best golden, fluffy pancakes and I’ve finally done it! These pancakes are fluffy, but not too dense, golden brown and melt in your mouth. It’s the perfect base to eat plain (as my husband likes them), chocolate chip (the way I like them), blueberry and whatever flavor suits you! Pair these pillows of heaven with a side of eggs and fruit and you have yourself a pretty fantastic Sunday if you ask me! 
Prep Time Cook Time Total Time
10 Min 3.5 Min 13.5 Min
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Yields ~11 6-inch Pancakes
Ingredients:
- 1 and 1/4 Cups of All-Purpose Flour
- 1 Tsp of Baking Powder
- 1/2 Tsp of Baking Soda
- 1/4 Tsp of Salt
- 1/2 Tsp of Cinnamon
- 1.5 Tbs of Granulated Sugar
- 1 Large egg
- 1.5 Cups of Buttermilk
- 1 Tsp of Vanilla Extract
- 2 Tbs of Unsalted Butter, melted
- 1/2 Tbs of Unsalted butter, for the griddle
- 1/2 Cup of Chocolate Chops (optional)
Instructions:
- Whisk together baking soda, baking powder, salt, sugar and cinnamon in a medium bowl.
- Whisk in the egg, buttermilk, melted butter and vanilla
- Add in the flour and whisk until just combined. The batter should have small to medium lumps.
- Preheat the oven to 200 degrees F. Heat the griddle/pan on medium heat and add the extra 1/2 tbs of butter. Wipe off excess.
- Using a 1/4 cup measuring cup (or a ladle) scoop out the batter and pour onto the griddle making sure each pancake is roughly 2 inches away from the other. Scatter with chocolate chips, if you’re using them.
- Once the pancakes start to bubble and pop on top and the edges are slightly dry, it’s time to flip! This will take roughly 2 minutes, but it’s all a matter of your pan temperature, so use your eye. If you think they’re ready but not sure, sneak the spatula under the side and peak under to see if it’s browned, if so, flip!
- Continue cooking until golden brown on the bottom and slightly firm when you lightly press the top of them with the spatula. It’s like testing a piece of steak: Rare, Medium Rare, Medium, Well Done. You want your pancakes “medium”, still squishy, but cooked through. This should take roughly 1 minute, but as mentioned before, it all depends on the heat of your pan. Low and slow is really the key here. If the heat is too high, the bottom will golden, but the pancake will not be cooked through.
- Once this set is cooked, transfer to an oven safe plate and place in the oven to keep warm. Continue with the next batch until the batter is gone.
- Serve with butter and your favorite syrup!
If you’re anything like me, you always make too much, but these are great to freeze and save for another morning. Just wrap well in tinfoil (you can even put 2 or 3 together) and place in the freezer. When you’re ready to eat, unwrap and place on a microwave safe place. Microwave for 3o seconds and then 15 second intervals until steamy and ready to eat!
Enjoy!
Kristin
Kristin's Cravings 
Hello from St Martin. Just having pancakes for breakfast at a place with free wifi. Checked my email and found you. Hope all is well. Love to all Nana