Pancake Breakfast Recipe
3 sweet cream buttermilk pancakes, choice of bacon or sausage
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Ingredients
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Pancake Ingredients
Protein Options
Method
Pancake Preparation
- 1
Combine Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until well combined.
- 2
Mix Wet Ingredients
In another bowl, whisk together the buttermilk, egg, melted unsalted butter, and vanilla extract until smooth.
- 3
Combine Mixtures
Pour the wet ingredients into the dry ingredients, and gently stir until just combined. Be careful not to overmix; a few lumps are okay.
- 4
Preheat the Griddle
Heat a non-stick skillet or griddle over medium heat. Lightly grease with a little butter or oil.
- 5
Cook the Pancakes
Pour 1/4 cup of pancake batter onto the hot skillet for each pancake. Cook until bubbles form on the surface, about 2-3 minutes. Flip and cook for another 2-3 minutes until golden brown.
- 6
Keep Warm
Transfer the cooked pancakes to a plate and keep warm in a low oven while you cook the remaining pancakes.
Protein Cooking
- 7
Cook Bacon or Sausage
In a skillet over medium heat, cook the bacon until crispy, about 4-5 minutes per side. If using sausage, cook according to package instructions until browned and cooked through.
- 8
Serve
Serve the pancakes hot with the choice of bacon or sausage alongside. Optionally, top with maple syrup and butter.