Is there any other breakfast in the world that makes you feel at home more than hot-off-the-griddle pancakes? Our recipe for buttermilk pancakes gives you that heartwarming feeling and we love to use it as a base for our favorite pancake mix-ins. Whether you grew up eating pancakes plain or with blueberries, pecans, chocolate chips or pistachios, you’ll find a way to make this recipe your own. We love the idea of customizing mix-ins so much, we can’t pick just one. So go ahead and indulge yourself. We know everyone’s face lights up when they hear, “Let’s have pancakes!”
YIELDS: 24 servings
2 1/4 cups buttermilk
3/4 cup milk
3 large eggs
1/3 cup melted butter
3 cups all purpose flour
3 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon vanilla extract
3/4 teaspoon salt
Heat griddle to 350F or a nonstick skillet or pan over medium /medium high heat on the stovetop.
Add buttermilk, milk, eggs, and butter first to blender, then add remaining ingredients.
Blend approximately 30-40 seconds on high speed or until smooth. Some air bubbles will begin to form in the batter.
Pour batter into heated griddle,skillet or pan using about 1/4 to 1/3 cup batter per pancake. When bubbles can be seen evenly across the pancake, flip to the other side.
Add mix-ins such as fresh berries, chocolate chunks, nuts, chocolate hazelnut spread, peanut butter chips and/or dried fruit for fun varieties of pancakes.
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