These really are the BEST Buttermilk Pancakes!
I made this pancake recipe yesterday and wow ... did they ever taste scrumptious!
Make them with CANNED or Fresh Peaches!
Nothing says "good morning" like a stack of fluffy, pancakes with fruit!
You can make these delectable pancakes for Pancake Day, or for ANY breakfast, brunch or dinner treat!
If you do not have buttermilk on hand, no worries you can still make these best buttermilk pancakes ... you can make a substitute with vinegar or lemon juice and milk (see tip below).
Homemade pancakes are very quick and easy to make.
Once you have made your own, you will never go back to buying the box of pancake mix!
Try it for yourself! You can easily substitute different fruit in the place of the peaches.
Raspberries, blueberries, sliced strawberries, or currants taste great in pancakes!
I did not have fresh peaches on hand, so I used sliced, canned peaches.
1/2 cup unsalted butter
2 cups **buttermilk or substitute (see instructions below)
2 cups all-purpose flour
1/4 cup granulated sugar
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
3 medium eggs
2 tsp. vanilla extract
butter for frying pancakes
3 fresh peaches, peeled and sliced
or 1 - 28 oz. can sliced peaches
Melt the butter in a microwave on a very low setting, and set aside to cool.
In a bowl, whisk together the buttermilk (or *milk mixed with lemon juice), the eggs, the cooled melted butter, and the vanilla extract.
In a larger bowl, using a fork, mix together the flour, sugar, baking powder, baking soda, and the salt.
Gently add the milk mixture to the flour mixture, using a wooden spoon. Stir just until blended. Batter will be a bit lumpy. DO NOT over mix. If you mix too long, the pancakes will not be as fluffy.
Lightly coat a large frying pan with butter, and set over medium heat.
Using a ladle, spoon about 1/3 cup of pancake batter into the pan. Add a second or third pancake as space permits.
Gently press a couple of peach slices (and, if desired berries) into the batter.
Cook pancakes until bubbles form on the top of each pancake and the edges.
Using a wide spatula, flip the pancakes over and continue to cook until the bottoms of the pancakes become golden.
Do not press the pancakes down, or else they will become "tough".
Process takes about 4 - 5 minutes.
Serve immediately, or (this is what I like to do, so everyone can enjoy hot pancakes at the same time), place a large oven-safe plate in a 200° F oven, and add the finished pancakes to the plate as they finish cooking.
Drizzle with maple syrup, or fresh fruit, whipped cream, butter, or fruit syrup.
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