Buttermilk Pancakes or Waffles
Delicious buttermilk pancake/waffle batters aren’t hard to make and use basic kitchen pantry items like buttermilk, flour and sugar. Work to get the constancy perfect for your needs. I also substitute gluten-free flour for the flour in this recipe and make delicious gluten-free pancakes and waffles.
Ingredients
2 cups buttermilk
3 eggs
1/3 cup olive oil
1/4 cup sugar
1 tsp salt
1 tbsp baking powder
1 3/4 - 2 cups flour
Cooking spray, if needed
Instructions
1
Add all of the ingredients into your blender and blend until incorporated.
2
Heat your griddle (350 degrees) or waffle iron up and spray with cooking spray if needed.
3
Pour the buttermilk pancake/waffle batter on your griddle or waffle maker going in small circular movements to create round pancakes or waffles.
4
Cook the pancakes until small bubbles are beginning to form on top and carefully lift the edge with your spatula to make sure they are golden brown.
5
Carefully flip the pancakes over and cook the other side to golden brown. If the pancakes aren’t cooking in the center, turn the griddle down to about 325 degree’s and cook them longer on each side.
6
Serve the freshly made pancakes/waffles with butter and freshly made raspberry freezer jam. While the freezer jam is warm, it’s more like syrup.
7
To make the freezer raspberry jam, simply follow the instructing on the MCP package. Serve and enjoy!
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Breakfast IdeasBreakfast treatsButtermilk PancakesButtermilk WafflesChef BryanCooking with Chef BryanHomemade PancakesHomemade WafflesKUTVKUTV2News
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