One day I ran out of butter, and we didn’t have groceries and I had every ingredient for this except butter. I substituted it for olive oil, and my pancakes cake out perfect, still fluffy, and they even got a golden brown crust on the outer edges. (This was on the same pan). There were no raw bits inside.

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Toppings I’d recommend:

I have tried these pancakes with semi-sweet chocolate chips, blueberries, chopped strawberries, and raspberries!

If you’re feeling a bit extra, a simple strawberry syrup is a must try!

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Pro tip: If you don’t have buttermilk mix in one tablespoon of vinegar or lemon juice per cup of whole milk.

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Extra things I’ve added:

1/2 tbsp organic vanilla extract.

1/2 tbsp extra white sugar.

(You can also add pumpkin pie spice if you want a more autumn inspired pancake!)
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I know this post is quite long, but trust me I know pancakes probably more than anyone. I grew up on them, and cook them for my family at least once a week, and this is the best recipe I’ve ever tried! Thanks instagram.

Warm regards,

Blossom.