On this lazy weekend, faced with the task of emptying my fridge (or at least finishing the large quantities of buttermilk that I had left!) before I left for India, I decided to make some buttermilk pancakes. While I’ve made pancakes several times before, they’ve never come out quite as fluffy as this time when I used buttermilk, so I would highly recommend including that as an ingredient the next time you’re going to make pancakes! I also added a dollop of nutella to the pancakes when I first dropped the batter over the pan, then covered up the nutella with a thin layer of batter. Overall, fluffy, decadent pancakes and a delicious start to the weekend!
Recipe adapted from Food Network. Makes 6-7 pancakes (possibly more if you’re not stuffing them with nutella)
- 2 cups all-purpose flour
- 1/4 cup brown sugar (white should also work)
- 21/4 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 eggs
- 2 cups buttermilk
- 1/4 cup melted unsalted butter, plus some for frying
- 1 teaspoon vanilla extract
- 2/3 cup Nutella
- In a large bowl sift together the flour, sugar, baking powder, baking soda, and salt.
- Beat the eggs with the buttermilk, vanilla extract and melted butter. Combine the dry and the wet ingredients into a lumpy batter, being careful not to over mix. If you over-mix, the pancakes will not be fluffy.
- Heat some butter in a skillet over medium heat. Spoon 1/4 cup of batter into the skillet and put a dollop of nutella on the batter. Cover up the nutella with an additional tablespoon or two of nutella. Cook for 2 to 3 minutes on each side.
- Serve with some additional nutella or fresh fruit!