Delicious Buttermilk Pancakes

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These are so easy to make! If you have a griddle or even a large pan, you can make these! Perfect for a Saturday morning breakfast, these will please everyone you make them for. Also, they cope well in the fridge and can be microwaved for a snack later. I frequently make these on a Sunday and have pancakes to bring to work on Monday and Tuesday. I hope you enjoy!

  • 2 Cups all purpose Flour
  • 1 1/2 teaspoon Baking Powder
  • 1 1/2 teaspoon Baking Soda
  • 3 tablespoons sugar
  • 1 1/4 teaspoon Salt
  • 2 large eggs
  • 2 1/2 Cups Buttermilk
  • 1 teaspoon cinnamon
  • 3 tablespoons melted butter

Heat a large griddle to 350-375 F.

Add flour, sugar, baking powder, baking soda, salt, and cinnamon to a large mixing bowl. Stir until evenly incorporated together with a whisk, making a well in the flour.

Add buttermilk, eggs, and melted butter to the well in the middle, stirring with the whisk until are ingredients are just mixed. Batter may be slightly lumpy. Do not over mix.

Spray your griddle with cooking spray and  pour batter onto hot griddle. Let your cakes cook a good 5-7 minutes, until the middle of the pancakes have bubbles on the top. Flip and continue cooking another 5-7 minutes, until cake is cooked all the way through. Do not flip your cakes over and over, as they will not cook. Only flip one time.

Remove from griddle and spread butter on cake and add maple syrup. Serve warm or chill in the fridge for up to 5 days.

I have never frozen these since they are usually gone quite quickly, but I imagine they would freeze just fine.

 

 

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