Classic Buttermilk Pancakes

I’ve tried lots of different online pancake recipes but I never seemed to be able find one I really loved. I wanted light and fluffy buttermilk pancakes, like the box mixes can be, but I wanted to use ingredients that were simpler and didn’t make me feel guilty for feeding them to my kids. Then one day I got this classic recipe from my mother-in-law. Buttermilk has become a new staple in our fridge. I cut this recipe in half when it’s just the kids and I, but the original one is great for when you have guests to feed. I’ve added smashed bananas to the batter to squeeze in more nutrition and sometimes even added a bit of peanut butter powder. My son loves them all! When I add bananas to the batter, I serve them to my toddler with a smear of butter and no syrup. He’s happy with them that way, we reduce the sugar content and I’m not left cleaning up syrup. You can exchange the all-purpose flour for wheat flour, they are just a bit denser. I’ve also used this same recipe in my waffle iron. They turn out yummy as well! Any leftovers get refrigerated in an airtight container to be reheated when we’re in a hurry or I just don’t want to cook and clean up after another breakfast! 😉

Ingredients:

1/3 C Vegetable Oil

1/4 C Sugar

2 Eggs

1 tsp Baking Soda

1 tsp Baking Powder

1/2 tsp Salt

2 C All-Purpose Flour

2 C Buttermilk

Directions:

1. Whisk together the oil, eggs and sugar.

2. Next, mix in the baking soda, baking powder, salt, flour and buttermilk. If the batter is thicker than you want, add in more buttermilk until it’s at your desired consistency. If you want to be stingy with your buttermilk, you can thin out with regular milk (I use 1%).