BEST BUTTERMILK PANCAKES FOR A WINTER BREAKFAST

There are TWO recipes I use for pancakes.

The first one is The Pioneer Woman's Sour Cream Pancakes

and

the second one is my

Buttermilk Pancakes!

These are marvelous.

It is a bit heartier than the pancakes made with sour cream

but they are so delicious, that no one misses breakfast

when they are on the menu.

I add a touch of cinnamon and vanilla to the batter

for extra yumminess!

ESTELLE'S BEST BUTTERMILK PANCAKES

2 cups flour

3 T. white sugar

1 1/2 tsp baking powder

1 tsp baking soda

1/4 tsp salt

2 cups buttermilk

1 1/2 t. vanilla extract

1/2 t. cinnamon 

1 egg

1/4 cup melted butter

Melt the butter and set aside to cool.

In a medium sized mixing bowl, add flour, sugar, baking powder, baking soda, and salt. Use a whisk to combine all dry ingredients well.

In a separate bowl, combine buttermilk, vanilla, ground cinnamon and egg. Whisk to combine. Add melted butter and whisk again.

Slowly pour the wet ingredients into the dry ingredients, whisking gently to mix it all together.

Use a 1/3 cup measuring cup to scoop the pancake batter onto the hot griddle. Allow the pancakes to cook about 2 to 3 minutes per side until golden brown. Serve with fresh berries, hot maple syrup and lots of buttah!