Every time my kids sleepover at my in-laws, my father-in-law makes them pancakes. Cooper had been asking for pancakes and I had some leftover buttermilk from another recipe, so it was the perfect excuse to make a batch of fresh pancakes. This recipe is so easy and came together quickly. My daughter told me that they where better than Pop-Pop’s pancakes and proceeded to eat TWO plates of them! Score!
I’m always looking for recipes for breakfast. I rarely make pancakes, because my kids prefer waffles, but these were great for a Sunday morning. These pancakes are very similar to buttermilk pancakes, but instead of using cold buttermilk, you make a warm milk-butter mixture.
The texture of these pancakes were really good and while they weren’t as puffy as I hoped, they were light and fluffy…exactly what you want in pancake. I served them with raspberries and little drizzle of maple syrup. The recipe made around 30 silver-dollar sized pancakes – perfect sized for my kids! I froze the leftover ones and they were perfect for a quick breakfast during the week.
