What is better than homemade pancakes?... we will wait! Pancakes for brunch on the weekend? How does that sound? We love dressing up our pancakes with different toppings so that they never get old.
You can add chocolate chips or blueberries to the batter and you will have a little sweet treat. Our little tip is to make extra and you can freeze the pancakes for times when you are in a rush.
- 1 cup white flour
- ¼ cup white sugar
- 3 tsp baking powder
- ¼ tsp salt
- 1 cup water
- 4 T Anthony’s Goods Buttermilk Powder
- 1 egg
- 1 tsp vanilla extract
- Oil or butter for cooking
- In a small bowl, combine the water with the buttermilk powder with a whisk.
- Place the buttermilk aside.
- In a larger bowl, add the white flour, sugar, baking powder, and salt and stir to combine.
- Add the buttermilk, egg, and vanilla to the dry ingredients and stir to combine (stir only until mixed).
- Allow the pancake mixture to sit while you get the skillet ready.
- Heat a skillet over medium to medium low heat.
- Once the skillet is heated, add a little butter or oil for cooking.
- Using ¼ cup scoop, scoop the batter out of the bowl and onto the skillet.
- Allow the pancake to cook on each side until baked through and golden.
- Remove the pancake from the skillet and repeat steps 7-9 until all the pancakes are cooked.
- Serve the pancakes with butter and pure maple syrup!
Prep time: 10 minutes
Total time: 35 minutes