Buttermilk Pancakes

I've made my share of pancakes for the blog here. Well, I say share as if I've made a ton, when really I should say I've made a few. The banana pancakes have to be one of my favorites, but this one is right up there as well. You know what I don't like in a pancake? Flatness. These pancakes have none of that! They're nice and tall and fluffy and oh so good.

It's funny, though, because typically I am more of a waffles person that a pancakes person. Technically I supposed waffles are easier to make then pancakes, because you just stick them in a waffle iron and kind of leave them to do their thing, but for some reason pancakes seem easier. What is that about? I suppose it might have to do with the hassle of actually getting the waffle maker out, and then having to clean it afterward, even though it's nonstick so it's not that hard to clean. Am I the only one who thinks this way??

Nevertheless, if you were to offer me these pancakes, I'd say yes please! The touch of vanilla in there gives them some oomph without being too overpowering, and I also like that this recipe doesn't make a crap ton of pancakes. That said, if you're feeding a family, you should probably double the recipe. As it stands, it's good for a couple of adults and maybe some small children, depending on the level of pancake love going on.

These are a great morning weekend recipe, so if you're looking for something easy and yummy for a Sunday brunch, definitely give them a try!

Buttermilk Pancakes
Author: Jen @ Fresh From The…
Servings: 12-14 small pancakes
Prep time: 00:10

Cook time: 00:05

Total time: 00:15

Delightful tall and fluffy buttermilk pancakes.

Ingredients:

• 2 Tablespoons unsalted butter, plus more for pan
• 2 Tablespoons granulated sugar
• 1 large egg
• 1/4 teaspoon vanilla extract
• 1/2 cup plus 2-4 Tablespoons buttermilk
• 1/4 teaspoon salt
• 1/2 teaspoon baking soda
• 1 cup all-purpose flour

Instructions:

1. Heat oven to 225F and place a large baking sheet inside.
2. Melt your butter halfway in a large bowl, then whisk in the sugar. Make sure it's lukewarm and not hot, then add in your egg and vanilla and whisk again. Then add in your buttermilk and whisk some more. Whisk in your salt and baking soda until fully combined, then wipe down the sides of the bowl and stir in your flour until it just disappears.
3. Heat up your griddle or frying pan over medium, plop on some more butter, then dollop your pancake batter. I used a cookie scoop and made little baby pancakes. Once bubbles form on the top, flip that baby.
4. Reduce your heat to medium-low, and cook the other side. Once golden brown on this side, remove to the oven. If you see some uncooked bits on the sides, that's fine, they'll cook in the oven the rest of the way.
5. Repeat for the rest of the pancakes.

Recipe via Smitten Kitchen

Easy Banana Pancakes

I woke up last weekend wanting to make some kind of breakfast, but soon realized my idea of breakfast burritos wasn't going to work when all of my eggs had gone bad and I didn't want to go to the store. I mean, I really hate grocery shopping. I don't know why, but I do.

Anyway! I ended up searching around and discovered that I could make some pancakes pretty easily without any eggs. Yay for the versatile banana! Technically the recipe I found was vegan and Gluten-Free, but I adapted it a bit back to gluten-full and used some regular milk. Of course, you can totally do her vegan variety, I just can't attest to what they're like.

But the ones I made? They're pretty dang delicious, and pretty dang easy too. Not that pancakes should be hard, but you know what I mean. What I enjoy most about these is that they don't even really need syrup, though you can always dribble some on if you want, I won't stop you. I used some, too, but soon realized it wasn't super necessary. They're sweet from the banana and honey, but not too sweet. Just right.

Easy Banana Pancakes
Author: Jen @ Fresh From The…
Servings: 6-7 Pancakes
Prep time: 00:10

Cook time: 00:10

Total time: 00:20

Dense banana pancakes that can easily be made vegan – no eggs needed!

Ingredients:

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup milk or soy milk
• 1 Tablespoon honey
• 1 teaspoon vanilla extract
• 1 1/2 teaspoons extra virgin olive oil
• 1 large mashed banana

Instructions:

1. Mix dry ingredients in a bowl (flour, baking powder, salt).
2. Mix wet ingredients together in a separate medium bowl (milk, honey, vanilla, oil). Add in the mashed bananas and mix well.
3. Combine wet and dry ingredients.
4. Place 1/4 cup batter on a lightly greased hot pan. The batter is pretty thick, so I spread it a little with my spatula to make a bigger, more even, pancake. Cook for about 1 minute per side.

Adapted from Simple Vegan Blog 

Cornmeal Pancakes

You know, I'm not even much of a pancake person, and yet I've got a few pancake recipes up here. Don't endeavor to understand it, because I sure don't. If I were given the choice between pancakes or waffles, I'd choose waffles. Pancakes or french toast? French toast, always.

But pancakes are easier to make. Waffles involve a waffle iron, and french toast is better with fancy bread that I don't have on hand. So... pancakes it is.

These pancakes use cornmeal. I don't remember what I had to get cornmeal for in the first place, but now I've got it sitting in a cupboard and I've got to use it up! Do you have any favorite recipes that use cornmeal? Lead me to them! Please!

Cornmeal Pancakes
(via The Pioneer Woman)

1 1/2 cup scant all-purpose flour
1 1/2 cup heaping yellow cornmeal
1/2 tsp salt
3 Tbsp baking powder
4 Tbsp sugar
2 1/4 cups milk
2 large eggs
3 tsp vanilla
4 Tbsp butter, melted

Mix together the flour, cornmeal, salt, baking powder and sugar in a large bowl. Set aside for now.

In a medium bowl, mix milk, eggs and vanilla. Pour into the dry ingredients, stirring gently. Stir in the melted butter. If your batter is too thick, you can add in another splash of milk.

Heat 1 Tbsp butter in a skillet over medium-low heat. When heated, drop 1/4 cup batter per pancake and cook until golden brown on both sides. Remove from skillet and serve up how you like - butter, syrup, or maybe you like some jam on them instead!

In photos:

All the dry ingredients mixed together.

And the wet. If you want nice thick pancakes, use whole milk if you can.

Add the wet to the dry.

I don't have a cast iron skillet, so I used a stainless steel one instead. Pancake tip, the one on the left there is about ready to flip. You can tell when it's all bubbly like that. The one on the right, not quite yet!

Yep, there it is, flipped! Now the one on the right is about ready to go too.

Holy cow this makes a LOT of pancakes.

Put on some butter and syrup and you're ready to chow down.

Pumpkin Pancakes

Technically, these aren't baked, but I thought everyone might like to see them anyway. I had some leftover pumpkin from my soft pumpkin cookies recipe and decided I wanted to try something new. After a quick search through the internet, I found a recipe for pumpkin pancakes I thought I would give a try. Now normally I would choose waffles over pancakes any time, but the waffles recipe was more complicated and I didn't have some of the ingredients on hand. So pancakes it was!

Ingredients

2  cups all-purpose flour
3  Tbsp. packed brown sugar
1  Tbsp. baking powder
1/2  tsp. salt
1 3/4  cups milk
3  eggs, lightly beaten
3/4  cup canned pumpkin
1/4  cup cooking oil
1/2 tsp cinnamon (optional)

In a large bowl combine flour and other dry ingredients. In a second bowl combine eggs and remaining ingredients. Stir milk mixture into flour mixture until slightly lumpy.

Heat a lightly greased griddle or heavy skillet over medium heat. For each pancake pour 1/4 cup batter onto griddle. Cook until golden; turn when tops are bubbly and edges are slightly dry (1 to 2 minutes per side).

I used soy milk instead of regular milk and also put in the optional cinnamon, which I would highly recommend because I'm thinking they might have been kind of bland without it.

Dry ingredients.

 Wet ingredients.

Mix them together and you get...

On the "griddle"...

See how that one is all bubbly? That's when you want to flip it.

Some eaten, the rest in a heaping pile. Definitely not for one person to eat alone, but they are easily stored and reheated!

As a little side anecdote, not five minutes after I made these, I sat down to watch a rerun of Gilmore Girls on the Soap Network and in the opening scene Luke walked in and said he had just made, you guessed, it, pumpkin pancakes! What! How crazy is that?