Every weekend I ask the kids what they want for breakfast on Sunday. Sabina asks for pancakes. Every. Single. Time. Never mind that she has had frozen pancakes for breakfast the past six days of the week. Soooo, I give in in an effort to get some home made cooking into her body. For this reason, I always keep buttermilk in the fridge in case I need to make pancakes ( or biscuits or waffles.) The vanilla is the secret ingredient and almost makes them taste like cake. Slather on some peanut butter (my daughter), add a drizzle of syrup (my son and husband) or both (me) and enjoy!
Prep Time – 15 mins / Cook Time 20 mins
- 3 c. all-purpose flour
- 3 T. white sugar
- 3 t. baking powder
- 1 1/2 t. baking soda
- 3/4 t. salt
- 3 c. buttermilk
- 1/2 c. milk
- 3 eggs
- 1/3 c. butter, melted
- 1 t. vanilla
In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. In a separate bowl, beat together buttermilk, milk, eggs, melted butter and vanilla. Keep the two mixtures separate until you are ready to cook.
Heat a lightly oiled griddle over medium heat. At the same time, put your oven into “keep warm” mode, or 170 ℉. Use it to store cooked pancakes until they’re all ready to go.
Pour the wet mixture into the dry mixture, using a wire whisk to blend. Stir until it’s just blended together. Pour or scoop the batter onto the griddle, using approximately 1/2 cup for each pancake. Brown on both sides and serve hot.
