Ingredients

• 2 eggs
• 2 cups buttermilk
• 4 Tbsp unsalted butter, melted and cooled
• ½ tsp vanilla extract
• 2 cups flour
• 2 Tbsp sugar
• 2 tsp baking powder
• 1 tsp baking soda
• 1 tsp salt

Instructions

1. In a large bowl, whisk the eggs. Add the melted butter, vanilla and buttermilk and whisk until smooth.
2. In another bowl, sift together the flour, sugar, baking powder, baking soda and salt.
3. Add the dry ingredients to the wet and whisk until smooth, about 25 strokes.
4. Heat your skillet or griddle to medium heat. Pour 1-2 Tbsp vegetable oil on the skillet and spread with a paper towel to coat the surface.
5. Pour 1/4 cup of batter onto the griddle. Cook until bubbles form and pop uniformly across the top of the pancake. Flip over and cook until golden brown. NOTE: Don't be tempted to turn up the heat on your griddle. Cooking these pancakes low & slow will allow them rise and get fluffy! Slow and low makes these pancakes perfect!

Ingredients

• Buttermilk Pancake Recipe (above)
• 1 lemon, zested & juiced
• 2 Tbsp sugar
• 1-2 cups fresh blueberries

Instructions

1. Prepare the buttermilk pancake batter.
2. In a small mixing bowl, press the lemon zest into the sugar using the back of your spatula.
3. Gently fold the zest and lemon juice into the batter.
4. Prepare the skillet the same as you would for the buttermilk pancakes.
5. Scoop 1/4 cup of batter for each pancake onto the skillet.
6. After about 30 seconds of cooking, press 6-8 blueberries into the pancake. Use a toothpick to cover the blueberries with a little bit of batter from the pancake... being careful not to disrupt the bottom of the pancake.
7. Once the bubbles have formed and popped on the top of the pancake, flip it over and continue cooking until golden brown.
8. Serve with more blueberries on top and fresh grated lemon zest.

Ingredients

• Buttermilk Pancake Batter (above)
• 2 cups fresh strawberries
• 1-2 Tbsp sugar
• Juice of 1 lemon
• powdered sugar

Instructions

1. Prepare the buttermilk pancake batter.
2. Slice half the strawberries into 1/8in slices and set aside
3. Dice the remaining strawberries into small chunks and place in a bowl. Add 1 Tbsp lemon juice and 1-2 Tbsp sugar (depending on how sweet you want them). Using a potato masher, smash the berries until they have broken down by half.
4. Prepare the skillet the same as you would for the buttermilk pancakes.
5. Scoop 1/4 cup of batter for each pancake onto the skillet.
6. After about 30 seconds of cooking, press 4-6 strawberry slices into the pancake. Use a toothpick to cover the strawberries with a little bit of batter from the pancake... being careful not to disrupt the bottom of the pancake.
7. Once the bubbles have formed and popped on the top of the pancake, flip it over and continue cooking until golden brown.
8. Serve covered with mashed strawberries, fresh grated lemon zest and a dusting of powdered sugar.

Ingredients

Cinnamon Roll Pancakes
• Buttermilk Pancake Batter (recipe above)
• 1/2 cup unsalted butter, melted
• 1/2 cup dark brown sugar, packed
• 1 Tbsp cinnamon
Cream Cheese Drizzle
• 2 Tbsp unsalted butter, room temperature
• 1 Tbsp cream cheese, room temperature
• 1/2 cup powdered sugar
• 1 tsp vanilla extract
• 1/4 cup heavy whipping cream
• pinch of salt
• cinnamon for garnish

Instructions

1. Prepare the buttermilk pancake batter.
2. In a medium mixing bowl, whip together the cream cheese and butter using a hand mixer. Add the powdered sugar, vanilla, salt and heavy cream and whip for 2 minutes until light, fluffy and smooth. Spoon into a squeeze bottle or piping bag with a small round tip. Set aside.
3. In a small bowl, combine the butter, brown sugar and cinnamon and mix until smooth. Spoon into a squeeze bottle or piping bag with a small round tip. Set aside.
4. Prepare the skillet the same as you would for the buttermilk pancakes.
5. Scoop 1/4 cup of batter for each pancake onto the skillet.
6. After about 30 seconds of cooking, squeeze a swirl of sugar into the top of the pancake creating the look of a cinnamon roll.
7. Once the bubbles have formed and popped on the top of the pancake, flip it over and continue cooking until golden brown.
8. Serve pancakes swirl side up. Drizzle the cream cheese over the top and dust with cinnamon.