There’s no better way to end the weekend than with a nice Sunday Breakfast. Breakfast is hands down my favorite meal. I love basically every breakfast food and when I go out for it, I’m that person who orders the huge special where you get eggs, french toast, regular toast, pancakes, eggs, the whole nine yards. And I eat it all too!
Recently, making “Sunday Breakfast” has been something I enjoy doing very much. By “Sunday Breakfast” I don’t just mean toast and eggs, I mean the whole nine yards I mentioned above! The best part about it though is the fluffy buttermilk pancakes. There is just something about buttermilk pancakes that make them taste so much better than your average pancake. I wonder what it could be….
- 2 cups sifted flour*
- 1 tsp baking soda
- 1 tsp salt
- 2 tsp baking powder
- 2 tbsp sugar
- 2 eggs
- 2 cups buttermilk
- 2 tbsp unsalted butter
*Note: Sometimes a recipe will say “sifted flour” and other times it will say “flour, sifted”. If the first term is used, that means that flour should be sifted and then, from the sifted flour, the amount needed should be taken. If the latter term is used, that means that the correct about of flour should be collected and then that should be sifted. For this recipe, the flour should first be sifted and then from that, you should take two cups out of the flour you have just sifted.
- If you are using a griddle, preheat it to medium heat.
- In a medium-large bowl, mix together sifted flour, baking soda, salt, baking powder and sugar.
- In a small-medium bowl, whisk together eggs and buttermilk.
- Melt the butter and then drizzle it into the egg-buttermilk mixture, continuing to whisk the entire time.
- Make a well in the flour mixture and pour the wet ingredients in. Stir until almost completely combined.
- There should be chunks of flour in it; the batter shouldn’t be smooth. The more you stir them, the flatter the pancakes will be, and we don’t want flat pancakes.
- Butter the griddle, or pan. Scoop 1/3 c of batter and place on griddle.
- Cook until bubbles begin to form around the edges, then flip and cook the other side.
Big, fluffy pancakes are all I need in my life. The hardest step for me when making these is leaving all the flour chunks in the batter, but I promise it only makes them better. If you’re like me and accidentally over mix, just add a little extra flour.
Test Kitchen: Opinion and Changes
Now, I can’t take all the credit for these delicious beauties. I originally found this recipe on Oh Sweet Basil. These pancakes are great and I didn’t make any changes to the recipe. The only thing I do occasionally is double it so I can have more pancakes to enjoy!
Hope everyone has a great Sunday and maybe next Sunday you can try these for breakfast!