I love, love, love breakfast foods! Of course, I rarely eat them in the morning. Usually I just grab a bowl of cereal…or a smoothie and toast, you know, if I’m feeling really ambitious. The rest of the day is fair game for pancakes (or waffles, french toast, etc.). The kids and I enjoy eating breakfast for lunch on a fairly regular basis. Usually it’s an allergy friendly version that the whole family can enjoy such as these Cherry Banana Pancakes. Once in awhile, however, I have a hankering for a good old-fasioned buttermilk pancake. This, my friends, may just be the perfect pancake. It’s light and fluffy and oh-so-very tender. It has great flavor and the berries really put it over the top. You could use plain blueberries if you’d like, or a sprinkle of chocolate chips, which I’m sure would be divine. Lunch and dessert all in one! Go enjoy some pancakes…whatever time it is!
Triple Berry Buttermilk Pancakes
- 2 cups all-purpose flour
- 2 tbsp. sugar
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 2 cups buttermilk
- 1/4 cup sour cream
- 2 eggs
- 3 tbsp. butter, melted and cooled slightly
- 1 cup fresh or frozen (unthawed) mixed berries (I used a mixture of raspberries, blueberries, and marionberries)
- 1-2 tsp. oil for greasing pan
Whisk the flour, sugar, baking powder, soda, and salt together in a medium bowl. In a second bowl whisk together the buttermilk, sour cream, eggs, and butter. Make a well in the center if the dry ingredients and pour the wet ingredients in. Stir gently until just combined, do not overmix. Fold in berries. Let batter sit for 10 minutes.
Grease pan lightly. Using a quarter cup measure, portion batter into pan. Cook over medium heat until edges are set and bubbles are forming on the surface. Flip carefully and continue to cook for 1-2 more minutes. Serve pancakes immediately with a pat of butter and plenty of maple syrup. Repeat!
Makes approx. 16 4″ pancakes.