Crunchy Buttermilk Pancakes
A classic breakfast recipe with a crunchy topping, perfect for a weekend morning. The buttermilk adds a tangy flavor to the pancakes.
Ingredients
- ●1 cup pancakes mix
- ●1 cup buttermilk
- ●2 tablespoons powdered sugar
- ●2 tablespoons dutch-processed cocoa powderfor dusting
- ●1/4 cup veggie oil
- ●2 large eggs
- ●1 tablespoon granulated sugar
Instructions
- 1
1. In a large bowl, whisk together the buttermilk and powdered sugar until well combined.
- 2
2. Add the eggs, one at a time, whisking well after each addition.
- 3
3. Add the pancakes mix and stir until just combined. Do not overmix.
- 4
4. Heat a non-stick skillet or griddle over medium heat.
- 5
5. Grease the skillet with a small amount of veggie oil.
- 6
6. Using a 1/4 cup measuring cup, scoop the batter onto the skillet.
- 7
7. Cook the pancakes for 2-3 minutes, until bubbles appear on the surface and the edges start to dry.
- 8
8. Flip the pancakes and cook for an additional 1-2 minutes, until golden brown.
- 9
9. Dust with cocoa powder and serve warm.