This is my go-to recipe when my kids have friends sleep over, and I’ve made these pancakes on several school mornings as well! I also use store-bought box mix, but when I serve these homemade pancakes, my family always knows instantly! They love them!
I make this recipe the night before and simply give the mixture a stir the next morning before cooking. This recipe keeps nicely in a sealed-tight container for a few days, if you want to double the ingredients for more than one batch.
My kids tend to make these “breakfast” pancakes more like “dessert” with all the chocolate chips they add, but they are still optional! I have also added a teaspoon of vanilla on occasion, just for something different.
2 cups flour
¼ cup sugar
2 ½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
2 cups buttermilk
½ cup melted butter
Mini chocolate chips (optional)
Mix eggs, buttermilk and butter together. Whisk in all other ingredients. Mix can be slightly lumpy. Add a little more buttermilk or flour to reach desired pancake consistency/fluffiness for your family’s preference. Cook on griddle with non-stick spray and enjoy!
I look forward to blogging more again when September arrives! Our kids are still on summer vacation for another week, so life is bananas with school shopping and sports schedules. Speaking of bananas…. 🙂
I found overripe bananas in the fruit basket today and decided to make my go-to recipe for banana muffins. Sooooo easy!
3 ripe bananas
3 Tablespoons butter, softened
¾ cup sugar
1 ½ teaspoons baking powder
1 teaspoon baking soda
1 ¾ cups flour
½ cup chocolate chips
Preheat oven to 350. Mash bananas. Mix with sugar, egg and butter. Add remaining ingredients and blend well. (I often add more chocolate chips.) Spoon mixture into paper muffin cups. Bake for 20 minutes.