My mom lifts me up when I’m straight down, encourages me to always be the very best person I can be, and absolutely loves me unconditionally. After my dad passed away in the past, my mother and I became inseparable. I’ve discovered to keep carefully the people you like close, allow little things go, and be appreciative of what you have.

3 years agoGiving back again to Mothers is such a hard move to make. How will you give someone something who has provided you everything? You truly can’t. But making her pancakes is definitely fairly close. They’re made with love after all.

These pancakes are incredibly fluffy, moist, and absolutely melt in your mouth. And there’s actually TWO secret ingredients that maintain them light, fluffy and tender:

Buttermilk: The tang and richness it provides to baked products is usually undeniable. I promise you’ll spot the difference. It’s slightly acidic therefore when blended with baking powder, it will permit the pancakes to go up and keep them from breaking down. The result is really a sensitive fluffy pancake that will keep you speechless – guarantee.

Greek Yogurt: Adding greek yogurt to pancakes makes them the ultimate goal of breakfasts, We swear. It helps to thicken in the batter, but nonetheless leaves you with the lightest pancake. Pretty magical.

To make these extra particular I added new blueberries and a little extra vanilla. I also utilized vanilla greek yogurt for a little bit of sweetness and extra vanilla flavoring.

If you’d still prefer to try these pancakes, but want to create them just a little healthier, below are a few recommendations:

Replace the all-purpose flour with white whole wheat or whole wheat pastry flour

Make use of 4 egg whites instead of 2 eggs

Use plain non-fat greek yogurt

To make a lighter buttermilk, combine 2 tablespoons of lemon juice with 1 3/4 glass unsweetened almond dairy and let sit for five minutes, then use in the recipe.

If you want to learn how to make these pancakes perfectly, watch this fun video I created with Gold Medal Flour:


2 cups Platinum Medal Flour All-Purpose Flour (or White colored Whole Wheat)

2 tablespoons sugar

2 eggs, slightly beaten

2 tablespoons melted butter

1 cup fresh or iced blueberries


In a big bowl, whisk collectively flour, baking powder, baking soda, sugar, and salt. In a medium dish, combine buttermilk, eggs, melted butter, vanilla, and yogurt until smooth. Add wet elements to dry ingredients and combine until just combined.

Lightly coat a big non-stick skillet or griddle with butter or cooking spray and heat over medium. Drop batter by 1/4 cup onto skillet. Sprinkle tops with several blueberries. Make until bubbles show up on top, about 2 moments. Turn cakes and cook until golden dark brown on underside, 2 a few minutes. Wipe skillet clean and do it again with an increase of melted butter and staying batter.Makes 14-16 pancakes.

To maintain pancakes warm: heat oven to 200 degrees F. Place pancakes on oven-safe plate or cooking sheet until ready to serve.

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