These basic buttermilk pancakes are the perfect Sunday morning breakfast treat. They are nice and fluffy; and are perfect on their own, or serve them with eggs and your favorite breakfast sausage. You can also store them in the fridge for a quick pancake breakfast during the busy work-week. However, they are always best fresh.
If you are watching your weight, or trying to cut back on sugar, then you will want to try this recipe. Instead of white sugar, I like to use honey, which is a natural sweetener. And instead of butter, I like my coconut oil. Although coconut oil is a fat, it’s not one that will make you fat. Trust me, it’s a plant derived oil that not only does not stick to you, but it actually helps to move everything out of the system. So it’s definitely an oil that you want to always have on hand.
The thing with coconut oil is that it solidifies in a cooler temperature. So you will need to melt it down in a frying pan. And it’s expensive, but if you’re using a grade ideal for cooking it’s a bit less pricey.
Basic Buttermilk Pancakes
- 2 cups whole wheat flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1/8 tsp Real Salt Sea Salt
- 2 eggs
- 1 tbsp honey
- 1 tsp vanilla extract
- 2 tbsp coconut oil, melted
- 2 cups buttermilk
- In a medium sized bowl, sift together all dry ingredients.
- Melt coconut oil in frying pan. You don't want to heat the oil, just melt it down into a liquid state.
- In another bowl whisk together the eggs, honey, vanilla and melted coconut oil. Add to the dry ingredients along with the buttermilk. Stir together until mixed and dough is still a bit lumpy. Do not overmix.
- Heat a lightly oiled skillet; and depending on how big you like your pancakes, pour batter using a 1/4 to 1/3 measuring cup. You can also use a griddle at 350 degrees Fahrenheit to speed up the cooking time.