1 Tsp. baking powder
1/2 Tsp. baking soda
1/4 Tsp. salt
1 1/2 Tbsp. Swerve sugar substitute
½ Tsp. Vanilla Extract
1 large egg, beaten
1 1/2 Cups buttermilk
2 Tbsp. Land ‘o Lakes light butter, melted, plus 1/2 teaspoon for skillet
1 Cup fresh blueberries or other berries of your choice (optional)
Swerve Confectioner’s sugar for dusting (optional)
Sugar Free Maple Syrup (optional)
NOTE: Everyone has to have a good, dependable buttermilk pancake recipe. This is it. I’ve lightened it up a bit using light butter, substitute sugar and sugar free syrup, but the recipe is a classic. As always, feel free to use real sugar and full fat butter. The results are delicious either way. I was remembering my mother’s flat top griddle that she’d use to make these. It fit over two burners (she had to feed 8!) and we’d be in the kitchen making pancakes for an hour (my brothers would inhale them quicker than I could make them.) By the time I was 10, I was the one making those pancakes. I got nostalgic and had to go by a stovetop griddle…LOL. Check out this one on Amazon. Stovetop Griddle.
These are great to make up to 45 minutes ahead of serving. Just keep them in a 200-degree oven on a baking sheet until ready to serve. This recipe is for two and will give each guest about 4-5 pancakes. Enjoy.