My kids always want a special homemade breakfast on the weekends. Pancakes are their favorite. However, by the weekends, this momma is tired. This is my pancake shortcut. This recipe will feed tons in a jiffy. The fun part is that you can flavor it with whatever you have on hand, or your favorite nut butter.
Buttermilk Baked Pancakes with a Maple, Cinnamon Cookie-Butter Swirl
By: Bekie A
1 cup of Buttermilk (don’t have it? Add 1 Tbsp of lemon juice or vinegar to the cup of milk)
1/3 cup sugar
1/2 cup of melted salted butter (1 stick) or substitute half or all for Greek yogurt for a healthier version
2 cups self rising flour
1/4 cup of rolled oats (optional-makes me feel healthier;)
1/4 tsp baking powder
1 tsp vanilla
1/2 tsp of salt
Fun optional add-ins if you don’t want to do the swirl: 1/2 cup of chocolate chips or blueberries with lemon zest.
–Mix together wet ingredients first beginning with the eggs plus the sugar. Then add in milk and room temp butter. Add remaining ingredients and stir thoroughly. Grease a 9×13 pan with coconut oil and spread the batter evenly into the pan. If you don’t have time to do the swirl, move on to the baking step. Otherwise, Make the swirl next. See below.
Maple Cinnamon Swirl
1/3 cup cookie butter (or your favorite nut butter)
1/3 cup maple syrup
Healthy dash of Cinnamon
–add into a microwaveable bowl and heat for 20 seconds. Stir until combined. Spoon in dollops over the batter and swirl with a knife making loops. See below:
Place in a preheated oven at 350 and bake for 15-22 min until puffed and no longer jiggly. A knife will come out clean.