Buttermilk Pancakes

September 23, 2020

20 minutes

medium

serves 6-8

Pancakes are one of my favorite breakfast choices cause I love sweets and pancakes makes it ok for you to eat cake in the morning. If we’re being honest that’s what it is really, cake just made in a pan and I’m ok with that.

The ingredients are pretty basic except for the buttermilk, people don’t usually have that ready to go in their fridge. Most people will have milk and if that’s you here’s what you will do, take 1 cup of milk and 1 tablespoon of white distilled vinegar or lemon juice and mix them together. Allow that to sit for about 5 to 10 minutes at room temperature, it will curdle a bit but that’s normal. And there you have it… buttermilk, not as thick as regular buttermilk but still a great substitute.

Update: In the video I said I was going to add baking soda to the mix and I decided not to. Also I love cinnamon and nutmeg flavors in my pancakes, if you don’t you can always omit them.

Watch me make Pancakes here:

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Mini glass prep bowls

Gotham Steel 10 Piece cookware set

Cast Iron Skillet

KitchenAid Gourmet Large Solid Turner (Spatula)

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Ingredients

Adjust Servings

	1 cup All Purpose Flour
	½ teaspoon salt
	2 tablespoons sugar
	2 teaspoons baking powder
	¼ teaspoon ground cinnamon (optional)
	⅛ teaspoon ground nutmeg (optional)
	1 cup buttermilk or regular milk
	1 tablespoon vanilla extract
	1 large egg
	2 tablespoons melted butter, unsalted

Directions

1.

In a medium-sized bowl add flour, baking powder, salt, nutmeg, cinnamon, and whisk together.

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2.

In a smaller bowl add egg, sugar, vanilla, buttermilk, melted butter, and whisk together.

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3.

Gently mix wet ingredients and dry ingredients together, batter doesn’t need to be perfectly smooth but well mixed.

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4.

On medium heat in a frying pan, form pancakes with about ¼ cup to ⅓ cup of batter, fry in butter until golden brown on both sides. Serve hot.

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