Buttermilk Pancakes {Foodie Friday}

I have spent a long time looking for the perfect pancake recipe.
For the longest time I made pancakes with applesauce. That was really convenient when Caroline was younger because we always had some on hand. Now I don’t use it as much. Plus the pancakes left a LOT to be desired. Then I found lots of great recipes but they all required buttermilk. I never had buttermilk on hand so that never worked. Then I read in the Pioneer Woman’s cookbook that I could make my own buttermilk by putting one Tablespoon of vinegar in a 1 cup measuring cup and filling the rest with milk. Let it rest for 5 minutes and Voila! Now I am in the pancake business and I am so excited!

Eat more pancakes!

Buttermilk Pancakes

Ingredients:
2 eggs
2 cups buttermilk
4 tbsp. butter, melted and cooled
½ tsp. vanilla extract
2 cups all-purpose flour
2 tbsp. sugar
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
½-¾ cup chocolate chips

Directions:
In a large bowl, lightly beat the eggs.  Whisk in the buttermilk, butter and vanilla extract and mix until well combined.  Add in the flour, sugar, baking powder, baking soda and salt.  Mix just until incorporated.  Add in the chocolate chips and stir just until combined.

Preheat the oven to 200° F.  Heat a griddle or skillet over medium heat.  Melt a thin pat of butter in the pan and spread it around.  Once the bottom of the pan has been covered, wipe the butter out gently with a paper towel so that only a very thin film remains.  Drop scoops of batter of your desired size (I use 1/3 cup) into the pan.  Cook the first side until bubbles form on the surface and begin to pop, and the bottom is golden brown.  Flip gently with a spatula and cook again until cooked through and golden brown on both sides.  Transfer the cooked pancakes to an oven-safe dish in the warmed oven and repeat the process with the remaining batter.  Serve immediately.

Source: Annie’s Eats