Buttermilk Pancakes with Amazing Buttermilk Syrup

I think I have mentioned this before, but the older I get the more I totally LOVE pancakes! And homemade ones and homemade syrup are the best kind. We regularly have what we call "Upside dinner" or "Breakfast dinner" or "Brinner" = Breakfast for dinner. One of our family's faves.

Buttermilk Pancakes with Amazing Buttermilk Syrup
(from Chef in Traing)
submitted by Michelle


INGREDIENTS
 2 cups flour
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
3 Tbsp. sugar
2 eggs
3 cups buttermilk
4 Tbsp. butter melted . .

AMAZING BUTTERMILK SYRUP
1/2 cup butter
3/4 cup sugar
1/2 cup buttermilk
1 tsp. baking soda
1 tsp. vanilla

INSTRUCTIONS
 In a large bowl, sift flour baking powder, baking soda, salt and sugar together. Add eggs, buttermilk and melted butter. Whisk until well combined. Cook on skillet or griddle until golden brown on both sides.
To make syrup: Combine butter, sugar and buttermilk in a medium saucepan over medium heat until sugar completely dissolves. Then remove from heat and add baking soda and vanilla. Stir to combine. Syrup will foam up, but that is part of what makes it SO incredible. Don't be alarmed by that.

Pumpkin Cinnamon Streusel Pancakes

Don't you love pumpkin?! I sure do!!! I found these delightful pancakes over on a blog I frequent, and just had to make them!!! They were delicious!! You don't have to make alot, though. They are VERY filling!! Happy Fall!!!

Pumpkin Cinnamon Streusel Pancakes
submitted by Camille
(from Two Pea's and their Pod )

For the cinnamon streusel:
1/2 cup all-purpose flour
1/2 cup brown sugar, packed
1 teaspoon ground cinnamon
6 tablespoons cold unsalted butter, cut into chunks

To make the pancakes:
3/4 cup all-purpose flour
1/2 cup whole wheat flour
2 tablespoons light brown sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon ground ginger
1/8 teaspoon ground cloves
1 cup milk
1/2 cup canned pumpkin (not pumpkin pie filling)
1 large egg
2 tablespoons canola oil
1 teaspoon vanilla extract

Directions:
 1. First, make the cinnamon streusel. In a medium bowl, combine flour, brown sugar, cinnamon, and butter. Mix together with your hands or a fork, until you have a crumbly mixture. Set aside.

2. In a large bowl, whisk together flours, brown sugar, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.
3. In a medium bowl, whisk together milk, egg, pumpkin, canola oil, and vanilla extract. Add wet ingredients to the flour mixture and whisk until combined.
4. Heat a griddle or pan to medium low. Coat with cooking spray. Drop 1/3 cup of batter onto heated skillet. Add 2 tablespoons of the cinnamon streusel. Cook on the first side until bubbles begin to form, about 2-3 minutes. Carefully flip pancake over and cover very generously with cinnamon streusel. Cook for another 2-3 minutes or until golden brown. Continue this process to make the rest of the pancakes.
5. Serve pancakes warm with maple syrup and butter.

Blueberry Pancakes

I have been making these pancakes for years. I found the recipe on the back of a Bisquick box and gave them a try. They were a huge hit and have been a regular at our house ever since. I normally make these for dinner with a side of eggs and fruit salad. We call it Upside-down dinner because we have breakfast for dinner. One of my kids favorites.

BLUEBERRY PANCAKES
submitted by Michelle

21/2 cups of Bisquick (or any other pancake mix you use is fine too. I have switched it up plenty of times).
11/4 cups milk
1/3 cup sugar
1/3 cup sour cream
2 eggs
2 cups fresh or frozen (thawed and drained) blueberries
Stir pancake mix, milk, sugar, sour cream and eggs in large bowl until blended. Gently stir in blueberries.
Pour by slightly less than 1/4 cup onto hot griddle.
Cook about 2 minutes or until pancakes are dry around the edges.Turn; cook about 2 minutes or until golden.