We looooooove pancakes at our house – that is no understatement! When my daughter was early in age, I decided we would have pancakes every Saturday morning. Even today, have held to that tradition, and perhaps have extended it over to sometime on Sundays as well.
My son has always wanted to make pancakes with me. From when he was too little to talk, he would walk over to the pantry and grab the pancake box from the shelf. I knew just what he was thinking — pancakes!
As we have had many many hot cakes over the years, I occasionally will make the homemade buttermilk version. They are light, fluffy, and I almost always double the recipe. Annie mentioned to me once that she just makes a bunch and freezes them, which works wonderfully for a quick breakfast ready in a snap. Serve with fruit and homemade syrup
More Hot Cakes
Looking to make just one pancake? Try these – Individual Pancakes in a Mug
Here are some other fun ideas really ideas to try:
Homemade Pancakes
Ingredients
- 1 egg
- 1 1/4 c. buttermilk
- 1 1/4 c. sifted all-purpose flour
- 2 T. olive oil
- 1 t. sugar
- 1 t. baking powder
- 1/2 t. salt
- 1/2 t. baking soda
- 1/4 - 1/2 c. 1 % milk
Instructions
- Whisk together egg, buttermilk, olive oil, and milk in large bowl.
- In a separate medium bowl, add flour, sugar, baking powder, salt, and baking soda.
- Add dry ingredients to large bowl and whisk until combined and mostly smooth.
- Heat skillet to medium heat and spray with cooking spray or butter. Then drop pancakes by the cupful or to desired shape. Once many bubbles appear on top, then flip. Cook for 1-2 minutes or until heated through. Serve with butter, maple syrup, and fruit.
