Homemade Staples: Buttermilk Pancakes

After yesterday’s post about Breakfast for Overnight Guests, I thought it would be appropriate to share one of my favorite breakfast foods to make!  Pancakes!  And not just any pancakes… homemade buttermilk pancakes!  In my opinion, these are so easy to whip up that it practically takes just as long to open up the box of instant mix than to make delicious, fluffy pancakes from scratch!  And the great thing about pancakes is that they are a blank canvas.  Top with maple syrup, honey, jam, pumpkin butter, powdered sugar, or berries and you have a wonderful breakfast for you, and your guests.

Homemade Buttermilk Pancakes — modified from Betty Crocker Cookbook

• 2 eggs
• 2 cup buttermilk
• 2 Tbs sugar
• 2 Tbs canola oil
• 2 cups flour
• 2 tsp baking soda
• 2 tsp baking powder
• 1 tsp salt

Preheat griddle to 300 degrees.

In a medium bowl, whisk together eggs and buttermilk.  **You can use a hand mixer for this, but I have found from doing it both ways that the whisking makes for fluffier and lighter pancakes.** Whisk in sugar and canola oil.

Add 1 cup flour and whisk to combine.  Then add the baking soda, baking powder, and salt.  Whisk together.

Finally, add the last cup of flour and mix until smooth.

Ladle batter onto griddle and cook until golden brown on bottom.  Flip and cook the other side until also golden brown.

Cover with your favorite toppings and enjoy!