Is there a more perfect breakfast on Sunday than pancakes? They are my all time favorite breakfast. I know it isn't surprising. I am a cake gal and having to choose... of course my favorite would be a cake. So which pancake is my favorite? My best ever fluffy buttermilk pancakes.
Perfectly crisp around the edges, fluffy and flavorful. They are perfect, when topped with fresh raspberries and Orange Amaretto Syrup and a sprinkling of toasted almonds. Heavenly!
The pancakes freeze beautifully for a fantastic and quick weekday breakfast too. I like to premix the dry ingredients for spur of the moment meal. Add orange zest to really make them pop. Make sure to save me some, I am crazing them again already!
With love from our kitchen table to yours! XO
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The Best Ever Fluffy Buttermilk Pancakes
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!
{{If you can’t wait to make your pancakes, they will still be scrumptious… Just not as fluffy.}}
Click here for a printable version of this recipe - The Slow Roasted Italian.com
This post is downright cruel, I've already had breakfast, and now I'm hungry all over again! Those Cinnamon Streusel Cakes are calling to me...
ReplyDeleteI'll be trying these tomorrow morning when it's raining.
ReplyDeleteI just made these and they live up to their name
ReplyDeleteThese pancakes are delicious, fluffy and full of flavor. These are the only pancakes I make now, so thank you for sharing this recipe.
ReplyDelete