Hi friends! I missed you! Have you missed me? While I have been away from my computer for a while, I definitely have not been away from my kitchen :) So I have lots of fun things saved up to share with you!
For starters, these awesome pancakes that I whipped up for my birthday which was in mid-April.
Buttermilk pancakes are a weekend staple at my house, but what variation you get totally depends on who is making them. If my husband is making breakfast then you get regular buttermilk pancakes which are then drenched in maple syrup. So good.
But if I am making them? Well, I tend to get bored making the same thing over and over so I usually end up throwing in berries, experimenting with sour cream instead of buttermilk, adding butterscotch chips, etc.. Or in the case of my birthday weekend: rainbow sprinkles and dark chocolate chips. Amazing.
When are sprinkles NOT a good idea?
Never. The answer is never.
And I really do love everything dark chocolate! My husband is more of a white chocolate or milk chocolate kind of guy, but he indulged me this one time :) Next time he is willing to overlook the dark chocolate chips I think I am going to mix them with some fresh raspberries...yum.
Anyways, these are the best pancakes I have had yet! So bright and colourful on a snowy April morning (is it Spring yet?).
This recipe is adapted from Joy the Baker's buttermilk pancakes and makes two generous servings of pancakes. This recipe is easily doubled (or tripled!) if you are feeding a group.
Birthday Buttermilk Pancakes
- 1 cup flour
- 1 tbsp sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tbsp melted butter
- 1 egg
- 1 cup buttermilk
- 1/2 tsp vanilla
- 1/2 cup dark chocolate chips
- 2 tbsp rainbow sprinkles
- In a medium bowl whisk together the flour, sugar, baking powder, baking soda and salt
- In a second bowl, whisk together the melted butter, egg, buttermilk, and vanilla
- Add the wet ingredients to the dry, and mix
- Add the chocolate chips and sprinkles and stir a few times to distribute everything
- Let the batter sit while you head up a non-stick frying pan over medium heat
- Drop 1/4 cup of batter for each pancake into the pan and cook until the bottom is golden brown
- Flip the pancakes and continue cooking until the second side is golden brown and they are nice and fluffy
- Serve with some maple syrup (yum!)