Mom’s buttermilk pancakes (without the buttermilk) have been everyone’s favorite for as long as I can remember. Now when all the families get together, it’s a sure bet that this meal will be on the menu.
As much as we all love the pancakes, sometimes I just don’t have the time to mix up a batch and cook before having to rush out the door. So today I decided to use a little bit of my extra time in the morning to not just cook breakfast for that day but to prepare some future breakfasts as well. It was the present me taking care of the future me. 🙂
It’s just as easy to mix up four batches as it is one, so I put together two double recipes. TIP: To get a more consistent size for each pancake, try using a 1/4 measuring cup to pour the batter onto the griddle.
I LOVE how these pancakes fluff up on their own! Soooo pretty! Hahaha
The leftover stack of pancakes after everyone ate their fill for breakfast.
To prepare the leftovers for freezing, separate each pancake with a small piece of wax paper before placing in gallon-sized freezer bags.
Proof of at least one satisfied partaker. 🙂
Buttermilk Pancakes – by Toni Fuhrman
2 T. sugar
1 tsp. salt
2 C. milk
2 T. baking powder
4 T. oil
2 1/2 C. flour
1 tsp. vanilla
*Makes 12-16 pancakes
For fun you can take out some of the oil and add in mashed bananas or mix as directed and either add in diced apples or (like my mom does for all her grandkids) mini M&Ms or chocolate chips. If you only want to make a few with the chocolate in them, cook them last since the chocolate kind of makes a mess of the griddle.