Fluffy Buttermilk Pancakes with Strawberries are a scrumptious treat anytime but are fancy enough for holidays and even for a Breakfast-for-Dinner meal.
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These fluffy buttermilk pancakes have become an expected tradition with our grandkids. Whenever they sleepover they are delighted and look forward to this meal. You know something is really good when kids say it. How special to have whipped cream for breakfast with a drizzle of maple syrup and a powdery puff of confectioners sugar. Only at MomMom’s house, right?
Breakfast for Dinner
We occasionally have breakfast-for-dinner. Sometimes it is eggs and toast and sometimes it is pancakes. By adding cooked sausage or bacon, we have a meal substantial enough for our evening supper. It is quite a sight to see our college-age grandson down a plate of fluffy pancakes. He can finish it almost as fast as he solves his Rubik’s Cube.
Freezing fluffy buttermilk pancakes
Beside tasting really delicious, I love that I can have them always ready when I want a yummy but quick breakfast or need a too-busy-to-cook dinner.
Freeze the extras or cook up a batch just to have on hand. The pancakes freeze well and reheat perfectly in the microwave. Allow the pancakes to cool completely. Place in a freezer-safe zipper bag between pieces of waxed paper and pop in the freezer.
To reheat pancakes
No need to thaw the pancakes before reheating. Heat from frozen in the microwave on high for just about a minute depending on how many pancakes you are heating. Heat in a single layer and if they need a little more time, flip them over and add heat a few more seconds. Do no over heat. They taste like they were just made!
Fluffy Buttermilk Pancakes
Yield: about 16 4-inch pancakes
- 1 1/2 cup milk
- 4 tablespoons white vinegar
- 2 cups all-purpose flour
- 4 tablespoons white sugar
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 egg
- 4 tablespoons butter, melted
- cooking spray
- fresh strawberries, hulled and sliced
- whipped cream
- maple syrup
- confectioners’ sugar
Combine milk with vinegar in a large mixing bowl and set aside for 5 minutes to “sour”.
Combine flour, sugar, baking powder, baking soda, and salt in another mixing bowl.
Whisk egg and butter into “soured” milk. Pour the flour mixture into the wet ingredients and whisk until lumps are gone.
Heat a large skillet over medium heat, and lightly coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side
Tip: As I remove each pancake from the skillet, I place them on a large dinner plate and cover with a microwave cover. They stay nice and warm this way.
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