Breakfast is my favorite meal, and brunch is even better. These buttermilk pancakes made with The Curlie Cook's Warm Spice Mix are a fluffy, flavorful stack that can be enjoyed with either meal. The warm spice brings notes of cinnamon and spice to your pancakes, reminding me of the pancakes and waffles my mom made me as a kid. With Mother’s Day next week, these pancakes would be great for any breakfast celebration.
2 cups flour
1/4 cup sugar
4 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/4-1/2 teaspoon Warm Spice Mix
1 3/4 cups buttermilk
1/4 cup butter, melted
2 teaspoons vanilla extract
1 teaspoon butter extract
2 large eggs
In a large bowl, mix together the dry ingredients.
Add the milk, butter, extracts, and eggs to the bowl. Mix until combined.
Heat a griddle pan or cast-iron skillet at medium heat.
Add butter to the pan, allowing the butter to coat the bottom of the pan.
Once butter has melted, use a ladle or measuring cup to pour batter into the pan. Cook for 2-3 minutes, or until bubbles begin to appear on the surface. Then flip and cook for another 2-3 minutes until golden. Repeat until batter is used.