Happy National Pancake Day! Whether it is a Sunday or a Tuesday morning, pancakes are always the star on the breakfast table.
This year, National Pancake Day happens to fall on Fat Tuesday, so what better way to celebrate than to engorge on a delicious stack of pancakes!
Thick and fluffy, these Buttermilk Pancakes are quick to make and super delicious! They are also easy to freeze and thaw for those mornings you just don't have time to cook!
Whip up a patch this morning or enjoy them for dinner!
Ingredients
2 cups all-purpose flour
½ tsp. ground cinnamon
3 tbsp. sugar
2 tsp. baking powder
½ tsp. baking soda
¼ tsp. salt
1 egg, lightly beaten
1 ½ cups buttermilk
3 tbsp. butter, melted, plus more for serving
Maple syrup for serving
Recipe
In a medium bowl whisk all the dry ingredients together.
In a large bowl, whisk the melted butter, buttermilk, and egg until combined. Add the dry ingredients into the large bowl and whisk until just combined, do not over mix.
Heat a lightly oiled frying pan over medium high heat. Scoop ⅓ cup of the mix onto the pan. Cook until bubbles begin to form at the surface, flip and cook until the second side in slightly browned.
Serve with a knob of butter, and maple syrup.
*If not eaten right away, preheat your oven to 200 degree F. Set a rack in the oven, and place the pancakes there to keep warm.
*Pancakes can be frozen up to 3 months. Allow them to cool completely, then transfer them to airtight plastic bag and place them in freezer. To thaw, preheat a toaster oven, or a traditional oven and heat them until warm.