Buttermilk Pancakes With Canela Recipe
queso fresco, seasonal preserves
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Frequently paired with
The best thing to pair and share with Buttermilk Pancakes with Canela
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pancake Batter
Toppings
Method
Pancake Preparation
Mix Dry Ingredients
In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and canela until well combined.
Combine Wet Ingredients
In another bowl, whisk the buttermilk, eggs, melted butter, and vanilla extract until smooth and well blended.
Combine Wet and Dry Ingredients
Pour the wet ingredients into the dry ingredients. Stir gently until just combined; do not overmix. The batter should be slightly lumpy.
Preheat the Pan
Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or cooking spray.
Cook the Pancakes
Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook for another 2-3 minutes, until golden brown.
Serving
Plate the Pancakes
Stack the pancakes on a plate and sprinkle crumbled queso fresco on top.
Add Preserves
Serve with a generous dollop of seasonal preserves on the side or on top of the pancakes.