Happy National Pancake Day and to celebrate I had a Pancake Party! Three of my awesome friends and I got up bright and early and made some of the yummiest pancakes ever! It was so much fun and such a simple way to bring friends together.
We started the morning with giant cups of coffee and a big bowl of pancake batter. I had blueberries, strawberries, lemons, raspberry puree, cinnamon, sugar, cream cheese, pumpkin, powdered sugar and maple syrup to create our pancakes with. We decided on three different variations… Lemon Blueberry, Strawberry Overload, and Cinnamon Roll.
Lemon Blueberry – This is one of my all time favorite flavor combinations. It’s light, fresh and so good. Sweet, tart together is just sublime. The flavor of lemon in these pancakes is just the right amount and paired with the blueberry… it’s perfect!
Strawberry Overload – Strawberries in the pancake and on the pancake. It’s a strawberry lovers DREAM. The only thing that might make these better… strawberry whipped cream! hehe Maybe next time!
Cinnamon Roll – Let’s keep it real for a minute and get really honest. These pancakes… I felt guilty with every bite. It’s so good… yet sooo bad. Full of sugar, butter, cinnamon, cream cheese…. yeah, I felt like I was eating a Cinnabon. These pancakes were so incredible good… I can’t see how you’d not want to make them. Seriously.
Yum. Yum and Yum!
The greatest thing about these pancakes were that they were all made with the same buttermilk pancake batter and spiced up with different ingredients! You could do so many variations of pancakes with this batter… the possibilities are limitless!
So… go make some pancakes and enjoy National Pancake Day!
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
- In a large bowl, whisk the eggs. Add the melted butter, vanilla and buttermilk and whisk until smooth.
- In another bowl, sift together the flour, sugar, baking powder, baking soda and salt.
- Add the dry ingredients to the wet and whisk until smooth, about 25 strokes.
- 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.
- 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
- Prepare the buttermilk pancake batter.
- In a small mixing bowl, press the lemon zest into the sugar using the back of your spatula.
- Gently fold the zest and lemon juice into the batter.
- Prepare the skillet the same as you would for the buttermilk pancakes.
- Scoop 1/4 cup of batter for each pancake onto the skillet.
- 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.
- Once the bubbles have formed and popped on the top of the pancake, flip it over and continue cooking until golden brown.
- 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
- Prepare the buttermilk pancake batter.
- Slice half the strawberries into 1/8in slices and set aside
- 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.
- Prepare the skillet the same as you would for the buttermilk pancakes.
- Scoop 1/4 cup of batter for each pancake onto the skillet.
- 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.
- Once the bubbles have formed and popped on the top of the pancake, flip it over and continue cooking until golden brown.
- Serve covered with mashed strawberries, fresh grated lemon zest and a dusting of powdered sugar.
Ingredients
- Buttermilk Pancake Batter (recipe above)
- 1/2 cup unsalted butter, melted
- 1/2 cup dark brown sugar, packed
- 1 Tbsp cinnamon
- 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
- Prepare the buttermilk pancake batter.
- 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.
- 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.
- Prepare the skillet the same as you would for the buttermilk pancakes.
- Scoop 1/4 cup of batter for each pancake onto the skillet.
- After about 30 seconds of cooking, squeeze a swirl of sugar into the top of the pancake creating the look of a cinnamon roll.
- Once the bubbles have formed and popped on the top of the pancake, flip it over and continue cooking until golden brown.
- Serve pancakes swirl side up. Drizzle the cream cheese over the top and dust with cinnamon.
sorry things have been a little quiet around here from me lately… life has kind of been super busy lately. Good busy, but still super busy. I haven’t had much time to write posts, but have no fear I have been baking!
