Syrup Optional Pancakes

Fluffy Syrup Optional Pancakes made with buttermilk, served with syrup and butter. Perfect for a homemade breakfast. FoodForYourGood.com — Delicious Syrup Optional Pancakes made with buttermilk, offering a light, fluffy texture topped with syrup and butter. A cozy homemade breakfast treat. Recipe at FoodForYourGood.com

Syrup Optional Pancakes: The Perfect Breakfast Delight

There’s something truly satisfying about a stack of warm, fluffy pancakes to start your day. These Syrup Optional Pancakes bring the joy of pancakes without the need for syrup. Made with simple ingredients like buttermilk and all-purpose flour, these pancakes are soft, tender, and naturally flavorful. Perfect for those who want a lighter, less sugary breakfast, they still offer that beloved pancake texture and taste.

The best part? You can enjoy them with or without syrup, making them versatile for anyone’s preferences. A drizzle of honey, a dusting of powdered sugar, or a handful of fresh fruit are perfect alternatives. Whether you’re a classic pancake lover or someone looking to reduce sugar intake, these pancakes have got you covered.

Fun Fact: Pancakes are one of the oldest breakfast foods, dating back to Ancient Greece, where they were made with flour, olive oil, honey, and wine. Today, they remain a timeless favorite, loved by all ages across the globe.

INGREDIENTS

2 cups all-purpose flour
1/2 tsp. baking soda
1 tsp. white vinegar
1 large egg
2 1/4 cups buttermilk
olive oil (for frying, as needed)

DIRECTIONS

1. Prepare the Dry Ingredients: Add the flour to a medium-sized mixing bowl.

2. Combine Vinegar and Baking Soda: In a separate small bowl, pour the vinegar over the baking soda and mix until it fizzes.

3. Mix Dry and Wet Ingredients: Add the vinegar-baking soda mixture to the flour bowl. Then, crack the egg into the bowl and pour in the buttermilk. Mix everything until well combined.

4. Heat the Pan: Heat about 5 tbsp. olive oil in a frying pan over medium heat.

5. Cook the Pancakes: Drop approximately 3-4 tbsp. of batter per pancake into the pan, forming 3″ diameter pancakes. Fry until golden brown on both sides, adding more olive oil to the pan as needed.

6. Serve and Enjoy: Serve warm and enjoy! You can top these pancakes with honey or maple syrup if desired.

HELPFUL TIPS TO PERFECT THIS RECIPE

For extra fluffy pancakes, make sure not to over-mix the batter. Stir just until the ingredients are combined.
If you prefer thicker pancakes, reduce the amount of buttermilk slightly.
To keep pancakes warm, place them on a baking sheet in a 200°F oven while you finish cooking the rest.
Feel free to customize these pancakes by adding fruit, nuts, or chocolate chips to the batter.

Todd says:
February 24, 2016 at 9:23 PM
I really enjoyed the pancakes. Normally I drown my pancakes in syrup. So I don’t eat them that often. But I tried these and they really did not need much syrup. I even had a few without the syrup. These will definitely cut down on my sugar intake. I will be making them a lot more often. Thank you.
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