Fluffy, no-fail buttermilk pancakes that are a breeze to make and a serious crowd pleaser! Keep extra cooked pancakes covered in the fridge to re-heat in the microwave for a quick snack.
In a large bowl, mix together all of the dry ingredients.
In a separate bowl, beat the eggs with a fork and add the buttermilk, vanilla and cooled melted butter.
*substitute a 1:1 gluten free flour blend or 1/2 whole wheat flour: you can substitute all of the flour for whole wheat flour but it becomes denser
**if you don't have buttermilk mix 2 cups of 2% milk whole milk with 2 tablespoons of vinegar or lemon juice and let it sit for 10 minutes before using.
Pumpkin Pie: Add 1 cup pumpkin puree + 1 tsp. cinnamon to the batter Apple or
Pear Cinnamon: Add 3/4 cup grated apple or pear + 1 tsp. cinnamon to the batter
Raspberry Lemon: Add 1 cup raspberries + 1 tsp. fresh grated lemon zest to the batter
Banana Bread: Add 2 mashed ripe bananas + 1 tsp. ground cinnamon (1/2 c. chopped walnuts optional)
Carrot Cake: Add 1 cup mixture of grated carrot and apple + 1 tsp. ground cinnamon (1/4 cup raisins optional)