2 cups all purpose flour (or flour alternative)
1 teaspoon baking soda
½ teaspoon salt (optional)
2 ¼ cups buttermilk
3 eggs, beaten
¼ cup unsalted butter, melted
blueberries or strawberries
heavy cream for whipping
Learn about offering common allergens in our guide Introducing Allergens to Babies.
Combine dry ingredients in a mixing bowl. (Sifting them if you have time, if not, no biggie.) In a separate mixing bowl, combine all of the wet ingredients, including the melted butter.
Pour the wet ingredients into the mixing bowl with the dry ingredients and whisk well until no lumps remain. Wash and chop the berries, if using, and stir into the mixture.
Heat up a griddle on medium-high heat. Using a stick of butter, grease the griddle where you are going to pour the first pancake(s) and then pour or ladle some batter onto the griddle. Cook on medium-high. When bubbles start to form in the middle of the pancake, it’s ready to flip. Repeat with the rest of the batter.
While the pancakes are cooking, pour some heavy cream into an electric stand mixer and mix on medium, increasing the speed to high to make whipped cream.
Serve the pancakes on top of the whipped cream for dipping. Enjoy!
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