Sunday, January 20, 2008

Buttermilk Pancakes

Last night's Smothered Pork Chops called for buttermilk, which we never have in the house unless we need it for a specific recipe. Since the recipe only took a half cup, we needed a good way to use up the rest of it so it didn't go to waste. Naturally, my first thought was for pancakes! Tim found an awesome recipe on and we made the full recipe. They turned out great - excellent flavor and nice and fluffy. It made a LOT of pancakes, so we cooked up half the pancakes yesterday and the rest this morning. I had mine with chocolate chips (as always) and I fried up some maple sausage from Von Hanson's, too. I can't even tell you how good this sausage is and I don't even LIKE sausage, usually! I could eat a whole meal of just this sausage, though!

Buttermilk Pancakes


  • 3 cups all-purpose flour
  • 3 tablespoons white sugar
  • 3 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 3/4 teaspoon salt
  • 3 cups buttermilk
  • 1/2 cup milk
  • 3 eggs
  • 1/3 cup butter, melted


  1. In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. In a separate bowl, beat together buttermilk, milk, eggs and melted butter. Keep the two mixtures separate until you are ready to cook.
  2. Heat a lightly oiled griddle or frying pan over medium high heat. You can flick water across the surface and if it beads up and sizzles, it's ready!
  3. Pour the wet mixture into the dry mixture, using a wooden spoon or fork to blend. Stir until it's just blended together. Do not over stir! Pour or scoop the batter onto the griddle, using approximately 1/2 cup for each pancake. Brown on both sides and serve hot.

1 comment:

Carrie said...

Looks yummy! I also have a recipe for some really good banana bread from my grandma (Mary) that calls for's the only time I use it. Let me know if you want it!