Best Ever Fluffy Buttermilk Pancakes

I love a good pancake, dripping with butter and drizzled with delicious syrup.

I don't make them too often as breakfast around here is usually a bowl of cereal or oatmeal, toast and other easy things.  But once in a while I really crave a good pancake and not out of a box mix (though I do use those too).

Enter the fluffiest buttermilk pancakes you could ever have.  These come from the great food blog The Slow Roasted Italian.  So very yummy!

The key really is to let the batter sit for an hour or overnight, that is what will give you super fluffy pancakes, though if you make them right away you will still get pretty fluffy ones.

The Best Ever Fluffy Buttermilk Pancakes

Source:  The Slow Roasted Italian

Serves 6

2 cups all purpose flour
¼ cup granulated sugar
2 teaspoons baking powder
1 teaspoon baking soda
2 beaten eggs
2 cups buttermilk
¼ cup unsalted butter, melted
¼ teaspoon kosher salt
1 tablespoon vanilla extract

In a large bowl combine flour, sugar, baking powder and baking soda. Whisk to combine. Add eggs, buttermilk, butter, salt and vanilla. Stir until just combined. Do not over stir or you will have flat pancakes.

Set aside on the counter for an hour, or place in the refrigerator overnight.

Ladle ¼ cup batter on a hot non stick skillet, over medium heat. Cook until pancakes are golden brown around the edge and bubble appear around the edges. Flip and cook until done.

Serve and enjoy!

Chocolate Chip and Banana Pancake Squares

Pancakes, who doesn't love them?

But how many times do you sit there flipping pancake after pancake and by the time you get to the last one the first ones are cold and yucky?  And if you're making them for a crowd, forget it, there never seem to be enough and by the time YOU sit down to eat everyone is done and off doing their own thing.



While making a big batch of pancakes for breakfast one morning and for freezing for mid week quick breakfasts, I realized that I didn't want to sit there in front of the griddle forever and a day, so I made the pancake mix and then dumped it all into a 9x13 and popped it into the oven.

Once it was cooked all the way through, I removed it and cut it into squares, as if I was making brownies.  The kids loved it and so no more flipping pancakes, unless I'm making a very small batch.

Chocolate Chip and Banana Pancake Squares

Pancake Mix (just follow the directions for the amount you want)
Chocolate Chips
Banana slices
Parchment Paper

Preheat oven to 375 degrees. I like using sheets of parchment paper and I make them longer than the pan so that I can use the sides to lift it off the pan when done.

Prepare the pancake mix as usual. Add the chocolate chips, then pour half of the batter into the pan. Depending on the amount of batter you have you may need to use a smaller pan like an 8x8.

Add the banana slices.



Pour the rest of the batter over the bananas, slowly cause you don't want to disturb the bottom layer of batter, if it does mix a bit, it's ok.

Pop into the oven and bake for about 30 minutes or until golden brown. Insert a toothpick into the center to make sure it's done, if it doesn't come out clean just cook for a little longer.

Lift the pancake off the pan by using the parchment paper.



Cut into squares and serve drizzled with syrup.

I know, weird name and you may be wondering what it has to do with food.  LOL

 

Well it’s actually pancakes but they’re stirred around the skillet, hence the name.  I’m going to share a simple pancake batter with you, but I’m thinking any pancake batter will do so by all means use your favorite.

Credit goes to Gooseberry Patch Cookbooks.  I don’t know what I would do without these, they are amazing

Stir Abouts

2 cups of flour
1 T. sugar
2 t. baking powder
1/2 t. salt
1 t. vanilla extract
2 c. milk
1 egg, beaten
Garnish: butter, maple syrup


In a large bowl, beat all ingredients except garnish together until smooth.

 

Heat a lightly greased skillet over medium-high heat. Drop large spoonfuls of the batter into skillet.

 

When golden on one side, turn over with a pancake turner; chop batter into one-inch pieces.
Keep turning and cooking until set and golden on all sides. Serve with butter and maple syrup. Serves 4.

© 2006 - 2012 Full Bellies, Happy Kids - All Rights Reserved

Eggnog Pancakes!

Oh Christmas, it seems like we always wait so long for it and then within a few hours it's all over and done with.

One of the things I most look forward to during this holiday, is the food, and you can't think of Christmas in the States without thinking of Eggnog.

Truthfully I had never tried it until I moved to the USA back in 1998, the only reason I even knew it existed was from all the hollywood movies we would watch.

But, it's since become one of my favorite Christmas pleasures.

Apart from drinking it, one of my favorite ways to serve eggnog is in pancakes and these are SO fluffly and airy, they rise up beautifully.  We have it for Christmas morning breakfast or even for dinner if we're too full from the Ham or the Turkey.

It doesn't mean you're only allowed to have it at this time of the year, go ahead and try it ANY time, they are delicious.

Eggnog Pancakes

Ingredients

* 2 cups all-purpose flour
* 4 teaspoons baking powder
* 1/2 teaspoon salt
* 1/4 teaspoon ground cinnamon
* 2 eggs
* 1 1/2 cups eggnog
* 2 tablespoons butter or margarine, melted

Directions

1. In a bowl, combine the flour, baking powder, salt and nutmeg if desired. In another bowl, beat eggs, eggnog and butter; stir into dry ingredients just until moistened. Pour batter by 1/4 cupfuls onto a lightly greased hot griddle. Turn when bubbles form on top; cook until second side is golden brown.

Notes:  I use the Shamrock Farms or Southern Comfort Eggnog

PUMPKIN PANCAKES!!!

It's cold, it's raining and I feel as if I'm in the middle of winter, so what better way to start the morning, than with some pumpkin pancakes. If you've never had them, you're in for a treat :)

You can use canned or fresh pumpkin for these. I actually found this recipe online a couple years ago, they even suggested for Halloween, sprinkling on that orange-colored sugar, how fun is that?

PUMPKIN PANCAKES

* 2 cups flour
* 2 tbs granulated sugar
* 4 tsp baking powder
* 1 tsp salt
* 1 tsp cinnamon
* 1 1/2 cups milk
* 1 cup pumpkin puree
* 4 eggs -- separated
* 1/4 cup melted butter

Sift together dry ingredients. Combine milk, egg yolks, butter and pumpkin puree. Stir into dry ingredients until just blended. Beat egg whites until stiff and fold into batter. Pour onto hot, oiled griddle, about 1/3 cup at a time.

Cook until tops bubble and turn and cook other side.