Sunday Morning Buttermilk Pancakes Recipe
I don’t get a lot of time to cook during the week, especially breakfast. Most mornings, I’m doing good if I can throw frozen waffles at my kids before running out the door for work (somehow still late!). So when the weekend comes, I like to take advantage of my few extra minutes to make a homemade breakfast. Enter this buttermilk pancakes recipe.
Pancakes are the ultimate breakfast in our house. They’re a hit with both kids and adults alike, and it’s easy to enhance them with nutrient-packed ingredients and customized toppings. I sometimes use them to sneak in things like fruit, vegetables (pumpkin, zucchini, even spinach!), protein (Greek yogurt) and whole grains (whole wheat flour, oats, and the like). But sometimes, I crave just simple, fluffy pancake smothered in syrup.
What I like about this buttermilk pancakes recipe is that it’s a pretty classic pancake, with a light touch of healthy ingredients. Instead of using all whole-wheat or all-purpose flour, I use a 25/75 mix. This gives a little extra nutrition with some whole wheat flour, but it still keeps them incredibly light and fluffy. You’d never know they had whole wheat flour in them. You can always adjust your ratio for what you and your family like best.
The technique for making this buttermilk pancakes recipe is simple:
- Add all dry ingredients to a large mixing bowl and combine using a whisk.
- Combine all wet ingredients. I recommend using a 4-cup liquid measuring cup, like these Pyrex ones.
- Dump the wet ingredients into the dry and ingredients and mix just until combined with whisk. Don’t overmix!
- Preheat a fry pan or griddle. Place a dollop of butter in the pan and add the pancake batter. Wait until the pan is hot before adding the pancake batter! This will ensure a fluffy pancake.
If you want to get real fancy, you can top the pancakes with a summer berry compote. It sounds fancy, but you can make one simply by adding a mix of frozen berries to a small saucepan with some sugar and cook it down until it forms a sauce. I recommend using a combination of frozen blueberries, raspberries, and blackberries.
Looking for another healthy, toddler-friendly breakfast recipe? Try these spinach waffles.
Post your pancake pics and tag @fullfilledrecipes !
Sunday Morning Buttermilk Pancakes
Ingredients
- 1 ½ cups all-purpose flour
- ½ cup whole wheat or white whole wheat flour
- 2 tbsp sugar
- 1 tbsp baking powder
- 1 tsp baking soda
- ¼ tsp kosher salt
- 2 cups buttermilk
- ½ cup vegetable or canola oil
- 2 eggs
Instructions
- Add all dry ingredients (through salt) to a large mixing bowl. Whisk to combine.
- Add remaining ingredients to a medium mixing bowl or graduated measuring cup. Whisk to combine.
- Pour the wet ingredients into the large mixing bowl with the dry ingredients. Mix gentle, just until combined. Don't overmix!
- Preheat a frying pan or griddle over medium heat.
- When the pan is hot, add a small amount of butter to coat the pan. Spoon ¼ cups of pancake batter to the frying pan.
- When the first side is browned, flip using a spatula and cook until the second side is golden brown. Repeat until all pancake batter is gone. Serve immediately or let cool and freeze to enjoy later.