My kids love nothing more than breakfast for supper or breakfast for lunch or breakfast for breakfast or breakfast for their birthday… You get the idea. They love all of it–bacon, eggs, waffles, crepes, and most of all, PANCAKES.
My oldest daughter is ten and she knows her priorities; she can already make a breakfast spread of pancakes and scrambled eggs all by herself. I am always “the best mommy ever” when the kids see the pancake pan heating on the stove and the tell-tale signs of pancake batter being prepared. And I am always amazed at how many they can pack away when just the night before they may have been “stuffed” after about one tablespoon of chili or something they don’t like. 🙂 Funny how that works.
You can leave these pancakes plain or add-in some other ingredients while they are cooking. My kids love chocolate chips in theirs while I love blueberries in mine. Everyone can have his or her favorite!
Yield: I got about twenty 5-6 inch pancakes. The recipe can easily be halved or increased as needed.
- 1 and 1/2 cups buttermilk OR 1 and 1/2 cups milk + 2 tablespoons white vinegar mixed together OR an equivalent amount of powdered buttermilk (I don’t always have buttermilk on hand, so you can substitute with the soured milk mixture or powdered, and it will work just as well.)
- 2 cups all-purpose flour
- 2 tablespoon white sugar
- 2 tablespoons brown sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 eggs
- 4 tablespoons (2 ounces) butter, melted
- cooking spray
- optional: 1/2 teaspoon cinnamon added to dry ingredients and 1 teaspoon vanilla added to wet ingredients (I would recommend these additions if you are not adding anything else to your batter. My boyfriend prefers the pancakes without these ingredients.)
- optional: add-ins such as mini chocolate chips or blueberries
- optional: toppings such as syrup, butter, powdered sugar, strawberries, whip cream, strawberry sauce
- If you are using milk and vinegar instead of fresh or powdered buttermilk, add the vinegar to the milk and set aside–this will sour the milk and become a buttermilk substitute. (Tip: I measure the milk or milk and vinegar into a 2-cup glass measuring cup instead of dirtying a separate bowl for this step.) If you are using buttermilk, measure it into a 2-cup glass measuring cup or bowl and set aside.
- Begin heating a pan or griddle for making the pancakes. (Tip: I use a large non-stick pan on the stovetop heated to medium.)
- Whisk together flour, sugars, baking powder, baking soda, and salt in a large mixing bowl. Set aside.
- Melt the butter in a small dish. Whisk the eggs and melted butter into the milk. (Tip: It gets really full, but I do it all in the measuring cup to avoid making extra dirty dishes. You can do it all in a separate small bowl if you prefer.)
- In two additions, add the milk and egg mixture to the flour mixture, whisking until the big lumps are gone and it is smooth-ish. The batter may be thicker than you are used to, but the pancakes will puff up and be nice and fluffy. If the batter seems super thick, however, you may have to add a little more milk to thin it.
- Depending on the desired size of your pancakes, use a large spoon, ladle, or cup to pour batter onto a hot pan or griddle. Sprinkle with chocolate chips, blueberries, or other add-ins if desired. When the edges have set, flip the pancakes over to brown the other side. (Cooking time will vary but it will be about a minute or two per side.)
- Pancakes are best served hot and fresh. My kids love the pancakes that have had chocolate chips added. Instead of butter, they put a little creamy peanut butter on them and top with syrup. My favorite is blueberry with syrup and maybe a sprinkle of powdered sugar.