The Best Buttermilk Pancakes

Around these parts, we love breakfast - at breakfast, brunch or dinner.  Once, we had some family members over to help pour our sidewalks and I made a hearty breakfast early that morning and a couple hours later served 2nd breakfast.  That's how much we love breakfast.

What goes better with breakfast than pancakes?  I've tried a lot of pancake recipes and it took me FOREVER to find one that turned out well the first time and every time after that.  This is that recipe.  These are fluffy, tasty and cook up on the griddle just like those beautiful pancakes you get at a diner that knows how to do breakfast.  These are so good that syrup is optional.  Seriously, they are that yummy!

The Best Buttermilk Pancakes
(adapted from Cooking Light)

1 c flour
2 T sugar
1 t baking powder
1/2 t baking soda
dash of salt
1 c buttermilk
2 t oil
1 egg

Combine all dry ingredients in a medium bowl.  Combine buttermilk, oil and egg and beat slightly to break up egg.  Add wet ingredients to dry and whisk until smooth.  Pour onto hot griddle or cast iron skillet using a 1/4 cup measure.  Flip once the top is bubbly and the edges appear to be drying out.  Cook until golden brown.  Makes 9 of the tastiest homemade pancakes you'll ever have.  I promise. 

And, don't forget.  You don't have to buy buttermilk.  You can make your own version.

We had these just the other night for dinner and our newly adopted son gave his sticky face approval.  :)  More to come on him later.

Be sure to serve these with a quality Grade B Maple Syrup like the organic version we get from Coombs Family Farms through Amazon.

Linking up with From the Farm blog hop and Natural Living Monday