(The Best) Buttermilk Pancakes

(The Best) Buttermilk Pancakes | Once Upon a Recipe

Well, hello beautiful!

I mean, is that a beautiful stack of pancakes or what?

I have enjoyed these pancakes twice in the last month – once when I was incredibly hung over and another time when I was not even a little bit hung over. They tasted equally fantastic both of those times. However, if there’s one thing I’ve come to learn in my thirties, it’s that having more than a couple of drinks in one evening is just not worth the pain that follows the next day. And tequila shots are never a good idea. Even if they seem like a good idea at the time, they are not a good idea. Put down the tequila!

(The Best) Buttermilk Pancakes | Once Upon a Recipe

Hangovers aside, these buttermilk pancakes really are the way to make your weekend magical. Imagine yourself slowly waking up on a Saturday or Sunday morning, at your own pace, and not to the annoying ring of an alarm. You’re still in your pyjamas. You put on some good tunes, start the coffee. And as it brews, the smell of coffee and magic and rainbows fills the air, and you start to gather the ingredients to make the fluffiest, most tender pancakes you’ve ever made. The recipe is simple – chances are you’ve got everything you need already sitting in your fridge and cupboards. The batter comes together easily, and soon enough you’re spooning it into a hot frying pan, and its sweet aroma is enough to wake the others in the house (furry others included). And before you know it, you’re settling down to enjoy a stack of hot buttermilk pancakes, swimming in butter and maple syrup. Life is good.

(The Best) Buttermilk Pancakes | Once Upon a Recipe

(The Best) Buttermilk Pancakes | Once Upon a Recipe

In case you haven’t been counting down to the weekend like I have, I’m here to let you know that we’ve only got one more day to go before these pancake dreams can become a reality!

(The Best) Buttermilk Pancakes (adapted from The Food Lab by Kenji Lopez-Alt)

The trick to making these pancakes tender and fluffy is to whisk the egg whites separately and then fold into the pancake mixture. It’s a quick and easy step that makes a big difference. These pancakes reheat well – just store in an airtight container in the fridge and enjoy within a couple of days. Makes about 10 large pancakes. 

2 cups all-purpose flour

1 tsp. baking powder

1/2 tsp. baking soda

1 tsp. salt

1 TBSP. sugar

2 eggs, separated

1 1/2 cups buttermilk

1 cup plain 2% Greek yogurt

1 tsp. vanilla

4 TBSP. unsalted butter, melted

Combine the dry ingredients in a large bowl and whisk together. In a small bowl, whisk the egg whites until stiff peaks form. In a medium bowl, whisk together the egg yolks, buttermilk, Greek yogurt, and vanilla. Slowly add the melted butter while whisking. Gently fold in the egg whites with a rubber spatula. Pour the mixture over the dry ingredients and fold until just combined (do not overmix). The batter will be thick and lumpy.

Heat a large nonstick skillet over medium heat. Place 1/2 cup of batter into the skillet and gently spread out evenly. Allow to cook until small bubbles start to appear on the top and the bottoms are golden brown (about 2 minutes). Gently flip over and cook the other side until golden brown (about 2 minutes). Serve the pancakes immediately with butter and maple syrup.

(The Best) Buttermilk Pancakes | Once Upon a Recipe

The Mystery of the Two-Ingredient Pancake

Two-Ingredient Pancakes | Once Upon a Recipe

Two-ingredient pancakes. Yep, you read that right. And if you’ve been hanging out on the internets lately, you’ve probably seen this phrase creeping around. Banana + egg = pancake. I know what you’re thinking.

Come on now, don’t pee in my eye and tell me it’s raining. An egg and a banana coming together to taste like a delicious, fluffy, buttery pancake? Not possible. 

Because I thought it too. And after thorough testing, I have confirmed that it is, in fact, a big, fat lie. The two-ingredient pancake does not taste anything like a real pancake. I know, I almost fell over in my chair too. (Not).

Two-Ingredient Pancakes | Once Upon a Recipe

However, let me explain a little bit more. While the two-ingredient pancake does not taste like an actual pancake, it does have a few things going for it. First of all, it does taste…good. I was a bit worried that it was going to taste like a banana-flavored omelette (which did not sound at all appealing to my taste buds), but thankfully that was not the case. It tastes more like a thin eggy…pancake. I made my pancake a three-ingredient pancake and added a teaspoon of ground flax seed, which may have helped a little bit with the texture. I topped it with peanut butter, sliced apple, sliced almonds, and hemp hearts, but the topping possibilities are really quite endless. The banana provides so much sweetness that I did not feel the need to add syrup or honey.

Secondly, I felt surprisingly satisfied afterwards. Mind you, I did make two pancakes. I wake up ravenous every morning and an egg and a banana ain’t going to tame this hungry beast. I’m not one of those girls who can eat like a bird and be a happy camper. I get hangry (which in case you’re behind with the times, is the equivalent of hunger-fueled anger). Anyways, my two pancakes left me feeling full for a few hours afterwards. Two pancakes paired with a piece of fruit made a really great breakfast to start the day.

Two-Ingredient Pancakes | Once Upon a Recipe

Thirdly, these “pancakes” are a great option for anyone looking for gluten-free breakfast meals. Whether you’re on a gluten-free diet, or are trying to change things up a bit, these pancakes would be a great option to throw into the breakfast rotation. Here is the nutritional information for one pancake (with 1 tsp. ground flax).

Nutritional Info for Two-Ingredient Pancake

And finally, if you’re like me and have more ripe bananas hanging out in your freezer than you know what to do with, these pancakes will help you work through your supply. Oh, and if you start your day off with these pancakes, you can totally not feel bad about eating cookies for the rest of the day. Kidding. (sort of)

Two-Ingredient Pancakes | Once Upon a Recipe

Two-Ingredient Pancakes

1 small (very) ripe banana, mashed

1 large egg

1 tsp. ground flax (optional)

Toppings: Nut butter, hemp hearts, fruit, coconut, nuts, agave, whatever your little heart desires!

Mix the egg and banana together well. Add the ground flax, if desired. Heat a skillet over medium heat and spray with non-stick spray. Pour the mixture into the skillet. Allow the pancake to cook for a few minutes. Once it is easy to flip, do so and allow to cook for another few minutes. Serve immediately with the toppings of your choice!

Disclaimer: The only way I would choose these pancakes over real pancakes would be if the world was ending and the only way to save it would be to never eat real pancakes again, but…in the name of health, these are a pretty great option. Try ’em!

Weekend Rules | Banana Bread Oatmeal Pancakes

1.Kick off the weekend with a kitchen dance party. Preferably while you’ve got batch of brownies baking to perfection in the oven and a couple of bottles of wine open. You know, for when the thirst from dancing strikes. While brownies make a fine dinner on their own, I recommend nourishing the other kitchen dancers with good cheese, crackers, olives, antipasto, and figs. Easy snacks to pop while dropping your slick moves. You’re sexy and you know it.

2.Make donuts. Don’t be afraid to fry things! It’s easy and painless (as long as you’re careful!), and kind of fun! And hello, you get to eat donuts at the end of it all! Why am I even explaining this rule?

3.Be active! Get outside, run, walk, bike, play. Breathe in some fresh air. Make a snowman or a sandcastle, depending on where you live. Do yoga. It’s good for you! Plus, it’ll help burn off the calories from all of those donuts and brownies.

4.Laugh with your friends. Laughter reduces stress hormones and lowers blood pressure, among other things. Hello ab workout! We are eating donuts, after all. See, it’s all about balance!

5.Relax. You’ve had a long week! Take some time to rest and get re-energized for the week ahead. Sleep in, if you can and if that’s your thing. Take a few extra minutes to enjoy your coffee in the morning. Take a nap! You’ll need the energy for the next kitchen dance party.

6.Call up an old friend to say hello. Call. No text. No email. Just a straight up voice-to-voice conversation. There is too much impersonal conversation in this world! Save the texts for the boys who ask for your number and take so long to call you that you barely remember what they look like. They don’t deserve a phone call back. You can text them. To say buh-bye.

7.Make these pancakes. Even if it’s the only rule you follow this weekend, please make these pancakes. These delicious, flavorful pancakes will rock your world. Especially when topped with a scoop of peanut butter and maple syrup. Don’t take my word for it, make these! Happy weekending friends!

Banana Bread Oatmeal Pancakes (adapted from canadianliving.com)

This recipe serves 6 (2 pancakes each). I successfully halved the recipe, but I recommend making the full recipe and eating the leftovers for breakfasts throughout the week…these hearty and mouth-watering pancakes will give you a taste of the weekend during the week!

1 1/2 cups whole wheat flour

1 cup oats

1/4 cup brown sugar, packed

1 tsp. baking powder

1/2 tsp. baking soda

Pinch of salt

1 1/2 cups milk

2 eggs, beaten

2 ripe bananas, mashed

3 TBSP. butter, melted

2 tsp. vanilla

Vegetable oil, for cooking

In a large bowl, whisk together the flour, oats, sugar, baking powder, baking soda and salt. In a separate bowl, whisk together the milk, eggs, bananas, butter and vanilla; combine the two mixtures and stir until smooth. Let stand for 10 minutes. Heat a nonstick skillet or griddle to medium heat; brush lightly with some of the oil. Pour in about 1/3 cup of batter for each pancake; cook for about 3 minutes or until the underside is golden and bubbles break on top but do not fill in. Turn and cook until the underside is golden brown, about 1 minute. Repeat with the remaining batter, brushing the skillet with more oil as necessary. Enjoy immediately. Leftovers will last for a couple of days in the fridge, wrapped well. They reheat beautifully, either in the microwave or the toaster.
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