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!
Buttermilk Pancakes
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!
Nutrition Information
Serving Size 23Amount Per Serving Calories 0Total Fat 0g
Blueberry Lemon Pancakes
Ingredients
Instructions
Nutrition Information
Amount Per Serving
Calories 0Total Fat 0g
Strawberry Overload Pancakes
Ingredients
Instructions
Nutrition Information
Serving Size 23
Amount Per Serving
Calories 0Total Fat 0g
Cinnamon Roll Pancakes
Ingredients
Cinnamon Roll Pancakes
Cream Cheese Drizzle
Instructions
Nutrition Information
Serving Size 23
Amount Per Serving
Calories 0Total Fat 0g
Wendy
Friday 15th of February 2013
Everybody loves pancakes. Personally, I'm leaning toward the cinnamon roll pancakes :)
Kayle (The Cooking Actress)
Tuesday 12th of February 2013
YAYYY pancakes!