September 26th is National Pancake Day... so let's hear some applause for a tall, fluffy stack! My husband and kids love pancakes. They especially love it when we do breakfast for dinner and I make some big stacks of pancakes for them to enjoy. When I make pancakes, I like to make a big batch and place 2 in a freezer safe bag and pop them into the freezer. So when you a craving some pancakes, you just have to let them sit on the counter for a little bit to thaw and then pop them into the toaster for the best results. These are your basic buttermilk pancakes... fluffy, light and delicious!
Prep Time: 10
Cook Time: 20
Ingredients (12-16 pancakes)
- 2 cups all-purpose flour
- 3 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 1/2 cups buttermilk
- 2 eggs
- 2 Tbs white granulated sugar
- 1/4 cup melted butter (plus additional for greasing pan)
1. Mix the dry ingredient. Then mix the wet ingredients. Mix the dry ingredients with the wet ingredients gently to form a batter without over mixing.
2. Heat griddle or frying pan on medium heat and grease with some butter.
3. Ladle about 1/4 cup up to 1/3 cup onto the pan.
4. When the pancakes starts to make bubbles and brown on the edges, flip over and cook the other side.
5. Serve warm with some additional butter and maple syrup. Enjoy. Makes 12-16 pancakes.
Powered by Recipage
Copyright: All recipes, content, and images (unless otherwise stated) are the sole property of Curry and Comfort. Please do not use without prior written consent. Unauthorized reproduction is strictly prohibited.