We love to start our Sunday mornings with a feed of pancakes. Sure, once in a while I’ll deviate and make French Toast or occasionally waffles, but usually it’s pancakes. With a big breakfast, we are ready to start our day and as long as we pack a snack, can be out until dinner.
I have been using the same pancake recipe for years, but since falling in love with buttermilk, I played with my recipe a wee bit and now feel that it is perfect! You can add so many things to a basic pancake batter; fresh berries, chocolate chips, walnuts and so on. Some days though, a delicious buttermilk pancake without any add-ons is just what is best
My Sunday Morning Buttermilk Pancakes
Makes 6-8 Medium to Large Pancakes
1 cup flour (white, but I have also used half whole wheat and even all whole wheat with success)
2 tbsp sugar (I have reduced to 1 in the past, also fine)
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup buttermilk
2 tbsp melted butter (I have used oil and have also forgotten to add it completely…but it’s best in)
In a large mixing bowl, combine dry ingredients. Measure buttermilk into a liquid measure and add egg and melted butter and stir with a fork until egg is well mixed in (you could do it separately, but I usually haven’t had my first coffee at this point, so I like to keep things simple). Mix the liquid into the dry ingredients and stir until just combined and no dry bits remain. Scoop batter onto hot griddle (this is the only time I used my electric griddle and I love it as I can make all the pancakes in one go… I heat mine to 350 degrees and use a 1/3 cup dry measure to scoop the batter) and cook approximately 4 minutes on each side or until the colour you like best.
Serve hot with your favorite toppings, I like the traditional butter and real Nova Scotia maple syrup. Feel free to add copious amounts of freshly brewed coffee, some OJ and shh… bacon!