Oh boy was it crazy hot this weekend…so hot, I woke up so alert I couldn’t and despite all my efforts I simply couldn’t go back to sleep.  So, I decided to make the most of the morning and make breakfast for the Mike and my sister.  Yeah, I know…who is this person?!  I gave the fridge a once over–and quickly made up my mind.  Pancakes! Pancakes! Pancakes!

Breakfast is probably my favorite meal–ironically, I never really have breakfast on the weekends.  And when I do have the time–I’m quick to coerce Mike into taking me to Starling diner.  But, I absolutely LOVE this recipe!  The pancakes are just perfect little fluffy pillows of goodness.  Best of all, they’re super easy!  If you have some leftover buttermilk in your fridge after a baking project–this is the best way to make use of it!

Unfortunately, I don’t remember where I originally found the recipe.  It’s something I’ve had in notebook since college.

Note–the pictures for this post are terrible! It was hot and the pancakes were warm and I just wanted to eat.  I simply didn’t invest much effort into taking better pictures. Sorry! But rest assured–these were awesome pancakes!

Buttermilk Pancakes

Makes about 6 medium pancakes

1 cup all-purpose flour
1 tablespoon white sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
2 tablespoons and 2 teaspoons milk
1 eggs
1 tablespoon and 2-1/4 teaspoons butter, melted
2 tsp vanilla extract
sliced berries
powdered sugar

In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. In another bowl, beat together buttermilk, milk, eggs, vanilla, and melted butter. Combine both mixtures when you’re right before cooking.  Heat a lightly oiled griddle or frying pan over medium high heat. Make sure griddle/pan is ready before spooning on batter.  To test the pan, place a few droplets of water into the pan–if it sizzles, you’re good and ready.  Pour the wet mixture into the dry mixture, using a  fork to blend. Stir just until blended–do not overmix! batter will be thicker than traditional pancake batter.   Pour or scoop the batter onto the griddle, using approximately 1/2 cup for each pancake. Brown on both sides and serve hot.

Top pancakes with berries, dust with powdered sugar, and serve with maple syrup. Enjoy!