Buttermilk Pancakes Recipe
Two buttermilk pancakes with cinnamon butter and maple syrup. Served with two eggs any style, bacon, sausage patty, or ham. A la carte $6.00.
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Ingredients
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Pancakes
Cinnamon Butter
Eggs and Meat
Serving
Method
Pancakes
- 1
Prepare the Batter
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
- 2
Combine Liquid Ingredients
In a separate bowl, whisk together the buttermilk, egg, and melted butter until smooth.
- 3
Mix Ingredients
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix; some lumps are okay.
- 4
Cook the Pancakes
Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, about 2-3 minutes. Flip and cook until golden brown on the other side, about 1-2 minutes more.
Cinnamon Butter
- 5
Make the Cinnamon Butter
In a small bowl, combine the softened butter, ground cinnamon, and powdered sugar. Mix until smooth and creamy. Set aside.
Eggs and Meat
- 6