Our Favorite Buttermilk Pancakes

Hey! Remember me?

Here's my go-to pancake recipe. You don't need to make it with blueberries. I've used both fresh and frozen blueberries, and you could also go plain, go chocolate, whatever you like! I've made it with fruit and whipped cream on top, with syrup, powdered sugar...whatever! The picture you see above (nicely decorated with my foot and a greasy bacon tray) is from Adam's birthday last month. I'm still cooking and taking pictures of food, so hopefully I'll share some of the recipes I've been trying out soon!

This is definitely our favorite fluffy pancake recipe. If you're looking for a delicious standard to always keep in your back pocket, try this out!


Buttermilk Pancakes
Recipe from Ambitious Kitchen

2 cups Gold Medal Flour All-Purpose Flour (or White Whole Wheat)
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 2/3 cups low-fat buttermilk, plus extra if needed
2 eggs, slightly beaten
2 tablespoons melted butter
2 teaspoons vanilla
1 container (6 oz) Nonfat Vanilla Greek Yogurt
1 cup fresh or frozen blueberries

In a large bowl, whisk together flour, baking powder, baking soda, sugar, and salt. In a medium bowl, combine buttermilk, eggs, melted butter, vanilla, and yogurt until smooth. Add wet ingredients to dry ingredients and mix until just combined.

Lightly coat a large nonstick skillet or griddle with butter or cooking spray and heat over medium. Drop batter by 1/4 cup onto skillet. Sprinkle tops with a few blueberries. Cook until bubbles appear on top, about 2 minutes. Flip cakes and cook until golden brown on underside, 2 minutes. Wipe skillet clean and repeat with more melted butter and remaining batter. Makes 14-16 pancakes.