Christina's “Better than Trader Joe's” Buttermilk Pancakes

I've finally made pancakes which my daughter thinks are better than Trader Joe's Pancake mix and that's really something!

My daughter is a pancake lover; however her favorites weren't my homemade pancakes, but a boxed mix from Trader Joe's, which, as you can very well imagine, made me quite sad. She doesn't like my Lemon Souffle Pancakes, because she doesn't like the lemon in them (not to mention, I can't whip those up before she goes to school on weekday mornings.) I cannot tell you how many batches of pancakes I've made, and different recipes I've tried, none of which passed her "test," until I came up with my own version. It's a basic pancake recipe, but some criteria had to be met, so the pancakes had to:

1. be light and fluffy
2. rise up nicely
3. be quick enough to make on a school morning when she's out the door at 7 a.m.
4. most importantly, taste fabulous

I've made these twice, and both times they came out perfectly; they even passed my daughter's "better than Trader Joe's" test!

(If you don't have buttermilk, you can mix a little lemon juice in with milk, but it's not the same. I always have buttermilk in my fridge because it makes everything rise so much better! I use it in cakes, scones, pancakes, waffles, etc.)

CHRISTINA'S 'BETTER THAN TRADER JOE'S' BUTTERMILK PANCAKES

Ingredients:

1 cup (4.5 oz) flour

2 tbsp sugar

1/8 tsp salt

1 1/2 tsp baking powder

1 egg, slightly beaten

1 cup (8 oz) buttermilk

2 tbsp water

2 tbsp light olive oil

1 tbsp melted butter

Heat a griddle or non-stick pan over medium to medium high heat.

Mix the dry ingredients together in a medium size bowl and make a well in the center. 

Mix the rest of the ingredients together in a measuring jar, then pour into the dry ingredients.

Whisk all the ingredients together, but do not overmix, or the pancakes will be tough
(it's okay to see a few lumps.)

Using a 1/4 cup measuring cup, pour batter onto hot griddle or pan,

 to make 2 or 3 pancakes.

When bubbles start to form and pop, flip the pancakes with a turner, and continue to cook until the pancakes rise nicely and are golden brown on both sides, 

adjusting the heat accordingly, if necessary.

Serve immediately with real maple syrup, fruit syrup, honey and/or fruit.

Can't you just taste these light and fluffy beauties?

Looking for other breakfast recipes or ideas? Click below~

Overnight Waffles with Buttery Maple Nectarine Topping

Scottish Potato Scones and British Breakfasts

Perfect Plum Muffins (or Blueberry, Apple...)