Easter is just around the corner. Celebrate the season with Aprons Fluffy Cake Batter Pancakes and Old-Fashioned Buttermilk Syrup.

Fluffy Cake Batter Pancakes

Ingredients:

• 3 large eggs
• 2 cups white (or yellow) cake mix
• 2 cups pancake mix
• 2 cups buttermilk
• 2 teaspoons pure vanilla extract
• Cooking spray (or unsalted butter)

Optional toppings: chocolate chips, chopped nuts, fruit, granola, syrup or yogurt

Steps:

1. Separate eggs. Place 2 egg yolks and 3 egg whites in separate large bowls (discard third yolk or save for another use). Beat egg whites (with electric mixer) on HIGH until medium peaks form (about 1 minute).
2. To the yolks, add cake mix, pancake mix, buttermilk, vanilla and half of the egg whites; whisk until just combined, then gently stir (fold) in the remaining egg whites.
3. Preheat oven to 200 F. Preheat large, nonstick saute pan on medium 2 – 3 minutes; coat with spray (or butter). Add ⅓ cup batter (for each pancake) to pan; cook 1 – 2 minutes on each side or until golden and fluffy. If adding chopped nuts, fresh berries or chocolate chip morsels to your pancakes, sprinkle them into the batter before flipping pancakes. Remove pancakes from pan and place on a baking sheet. Cover loosely with aluminum foil and place in oven to keep warm.
4. Repeat with remaining batter (using additional spray or butter, if needed).
5. Serve with your favorite toppings.

Old-Fashioned Buttermilk Syrup

Ingredients:

• ½ cup unsalted butter
• 1 cup sugar
• ½ cup buttermilk
• ½ teaspoon kosher salt
• ½ teaspoon pure vanilla extract
• ½ teaspoon baking soda

Steps:

1. Melt butter and sugar in large saucepan on medium heat, stirring occasionally.
2. Pour in buttermilk, salt and vanilla and bring to a simmer. Simmer 2 – 3 minutes, stirring constantly, until sugar dissolves.
3. Remove pan from heat and carefully stir in baking soda.

Serve warm.

Need more ideas? Hop on over to Aprons Recipes!