Who doesn’t like a fluffy, rich, golden pancake bright and early? Stuff it with your favorite fruit, lather it in liquid sugar and jump right in; these things are what have me jumping out of bed at the ungodly hour Sofia thinks the morning is. As I know all you came here was for the recipe, I’ll get right to it, as I doubt you even got to the point to read. Am I right? Right? That’s what I thought, I’m all alone here typing for absolutely nobody! #onlyhalfkidding
What started as a fun little bake-off have produced MANY amazing dishes that you can all try, in 3 forms; as a guilty pleasure, guilt adjacent or guilt free. Check out our other bake-off recipes the Apple Strudel, our traditional Cheeseball, a Snackmix, Pasta Alfredo, and last months Easter inspired Rice Krispie Easter Egg!
2 cups Flour
2 tsp Baking Powder
1 tsp Baking Soda
1/2 tsp Salt
3 tbsp Sugar
2 Eggs | large, lightly beaten
3 cups Buttermilk
4 tbsp Butter | unsalted, melted
1 cup Apple | shredded
While you Mix together your batter, heat your pan on medium high. In a medium sized bowl, whisk together Flour, Baking Powder, Baking Soda, Salt, and Sugar. Add the Eggs, Buttermilk, and Butter; whisk to combine, make sure not to over mix.
TIP: your batter should not be completely smooth, it will have small to medium lumps
Test your pan by sprinkling it with water, if the droplets bounce and splatter off the griddle you know your pan is to temperature. Melt some butter on your pan and begin making your pancakes.
Measure your batter with a 1/2 cup measure, pouring into disks about 2 inches apart. If you choose to infuse the pancakes with your favorite berries or apples like we did, now is the time. Sprinkle the tops with your “fruit of choice” and wait until the pancakes start to bubble and the edged look slightly dry, flip. Cook another minute until golden brown on both the top and bottom.
Continue with remaining batter and serve warm with your favorite toppings like syrup or if you feel extra indulgent then a caramel sauce like us.