Buttermilk Pancakes
Kids love pancakes for breakfast, and this buttermilk recipe is delicious. Try adding your child's favorite fruit to the batter just for fun.
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Recipe Summary
Ingredients
Directions
*Fruit Options:
Stir one of the following fruits into the pancake batter: 1/2 cup chopped fresh apple, apricot, peach, nectarine, or pear; 1/2 cup fresh or frozen blueberries; or 1/4 cup chopped dried apple, pear, apricot, raisins, currants, dates, cranberries, blueberries, cherries, or mixed fruit.
Pancakes:
Prepare Buttermilk Pancakes as above, except substitute milk for buttermilk, increase baking powder to 1 tablespoon, and omit the baking soda.
Whole Wheat Pancakes:
Prepare Buttermilk Pancakes as above, except substitute whole wheat flour for the all-purpose flour and packed brown sugar for the granulated sugar.
Buckwheat Pancakes:
Prepare Buttermilk Pancakes as above, except use 3/4 cup all-purpose flour and add 1 cup buckwheat flour.
Cornmeal Pancakes:
Prepare Buttermilk Pancakes as above, except use 1-1/4 cups all-purpose flour and add 1/2 cup cornmeal.
Bran Pancakes:
Prepare Buttermilk Pancakes as above, except use 1-1/2 cups all-purpose flour and add 1/4 cup oat bran, wheat bran, or toasted wheat germ.
