Whisk dry ingredients, In glass measuring cup
whisk buttermilk, eggs and butter. Add to flour
mixture. Whisk until blended. Cook on griddle
until golden brown.
For lemon-bluberry pancakes add 1 tsp grated
lemon zest and 1 1/2 cups frozen blueberries
For cranberry-orange pancakes add 1 tsp grated
orange zest and 1 cup coarsely chopped
cranberries tossed with 2 tbsp sugar
For Pumpkin-pecan pancakes add 2 tsp pumpkin
pie spice to dry mixture and 1/2 cup pumpkin
puree to the wet mixture. Stir in 1 cup
coarsely chopped pecans into batter
For choc chip pancakes add up to 1 cup choc
chips to batter. Top with whip cream before
eating
Originally Submitted
5/22/2015
0 Out of 5 from
0 reviews
You can add this Basic Buttermilk Pancakes recipe to your own private DesktopCookbook.
