I rarely make pancakes but when I do, this is my go-to recipe! Easter Sunday was one of those days, I treated my family to this delicious breakfast staple. This simple recipe is perfect for flawless, rich, fluffy pancake golden brown and begging for your favorite topping. Create and customize with my spiked berry topping or rich chocolate chips. Top with maple syrup (of
course), Nutella, whipped cream, toasted nuts, powdered sugar and so much more!! Enjoy!

Buttermilk Pancakes
Yield: Approximately 10 pancakes
1 cup all-purpose flour
1 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon sugar
½ teaspoon salt
¾ cup buttermilk
½ cup whole milk
1 large egg, beaten
2 tablespoons butter, melted

In a large mixing bowl, whisk together the first 5 ingredients.
Whisk in buttermilk, milk, egg, and butter until blended. Let stand 10 minutes.
Pour approximately ¼ cup of batter onto a hot, lightly greased griddle or nonstick pan.
Cook until pancakes are covered with bubbles, and edges are brown.
Flip and cook until golden brown.

Tiffy’s Tips
For a bit of variety add 1/2 cup fresh blueberries or fresh diced strawberries to the batter. For chocolate lovers, add ½ cup mini semisweet chocolate chips.

Must-have tools for pancake lovers!
Better Batter Dispenser
Silicone spatula set
Full-sized griddle
Stainless steel mixing bowls
Nonstick 11″ griddle
Flat whisk