Buttermilk Pancakes

Good morning! Did you enjoy your Valentine’s day weekend? Were you wined and dined or did you spend some quiet time with your loved ones, or perhaps you spent your day celebrating with your girlfriends? Whatever you did I hope that your weekend was everything that you wanted it to be. 

Mine was nice and relaxing and spent in the kitchen with my husband; we cooked and baked and tried several new recipes. If you do share the kitchen with your husband you should try it, it is a nice way to spend time together. 

In our house I am primarily the baker and my husband the cook. I often cook too but I have to be honest my husband has never baked with me. Once I managed to persuade him to decorate sugar cookies but he lost interest, his job is to taste the goods and be sure that they are ok to give away.

I am a huge fan of “sweet” breakfasts, like pancakes and waffles, chocolate oatmeal and things like that. Typically I make my family recipe for pancakes but this weekend I decided to try something new and make Fluffy Buttermilk Pancakes. They were buttery, fluffy, and delicious; not to mention cute because I shaped them as hearts using cookie cutters. 

Fluffy Buttermilk Pancakes 

• 1/2 tsp. salt
• 2 eggs, at room temperature
• 2 cups all-purpose flour, sifted 
• 2 Tbs. sugar 
• 2 tsp. baking powder 
• 1 tsp. baking soda 
• 2 cups buttermilk, room temperature 
• 4 Tbs. unsalted butter, melted 
• 3/4 tsp. vanilla bean paste
• dash of cinnamon(optional)
• dash of nutmeg(optional)
• Garnish with powdered sugar, berries and pure maple syrup 

Directions:

In a bowl lightly beat the eggs with a whisk.  Add the flour, sugar, baking powder, baking soda, salt, buttermilk, melted butter and vanilla, cinnamon and nutmeg.  Stir just until the batter is mixed, some lumps are ok; do not overbeat. If the batter is too thick add additional buttermilk. Sometimes I add an additional 1/2 cup. 

Heat a griddle or frying pan over medium high heat then spray with cooking spray or lightly grease with vegetable oil.  If using molds or cookie cutters spray liberally with cooking spray.

Pour about 1/3 cup of the batter onto the griddle for each pancake. Cook until bubbles form on top and the bottom is browned about 2 minutes. Using a spatula flip the pancakes. Cook until golden brown on the other side, about 2 minutes more. Keep pancakes warm in preheated 200 degree oven until all the pancakes are cooked.

Serve with butter, powdered sugar, maple syrup, berry compote or whatever else you like. 

I hope that you have a great day! By the way these pancakes would be perfect for “pancake Tuesday” the start of Lent. 

Linking to: Refresh Restyle, Between Naps on the Porch, Savvy Southern Style