Recipe: Buttermilk Pancakes

Buttermilk Pancakes recipeIn an effort to have some easy to eat food for my kids when they wake up in the morning I have been experimenting with Buttermilk Pancakes for the last few Sundays. My kids wake up hungry, sometimes because they did not eat that much dinner the night before or they are just starving. Our mornings are pretty hectic (whose isn’t right). Getting dressed, making lunches, and getting out the door on time is complicated thing to do. I needed something to give my kids immediately that I was not making the minute before they woke up. Pancakes were the solution that everyone seemed to love.

Every Sunday I make a large batch of pancakes and keep them in the fridge (or freezer). Each morning right before my kids get up I put a few in the toaster oven to warm them up a little bit, they are not as good when they are right out of the fridge. I am lucky they will just eat them, they have never had maple syrup so they do not know the other ways they can eat it.

Here is the recipe that worked out to be the favorite in our house.


  • 4 organic eggs
  • 1 stick of organic butter
  • 1 cup of  organic milk
  • 3 cups of organic buttermilk (hard to find sometimes I have to use regular)
  • 1/2 cup of organic sugar
  • 4 cups of organic flour
  • 1 teaspoon of salt
  • 1 teaspoon of baking soda
  • 4 teaspoons of baking powder

Melt the stick of butter in a saucepan first and let it rest which you measure everything else out. You do not want the butter hot when you use it but you need it melted. Measure all your dry ingredients (flour, sugar, salt, baking soda, and baking powder) in a large bowl. Crack four eggs and beat gently. Add the milk to the egg mixture and mix together. Add the milk and egg mixture to the dry ingredients and stir. Add the buttermilk and the melted butter until it is all well mixed. It will still be lumpy and thick. Let sit for a few minutes so all the ingredients mix together.

Heat a frying pan or a griddle on medium heat. I prefer to use a frying pan with a little bit of butter on the bottom. I feel like I can control the temp and not get hot and cool spots when using a frying pan.

This recipe will yield a TON of pancakes. We ate a ton and there was still about 75 pancakes that went into the freezer (I make smaller sized pancakes, larger than a silver dollar but not that much larger).


If you do not have enough buttermilk you can sub for more milk, but use whole milk if you use skim or low-fat decrease the amount by a 1/4 of a cup for each cup you are substituting for. It will not taste as good without any buttermilk.

Add chocolate chips… not sure I need say anymore about that.

Add fruit like blue berries, strawberries, or banana. Make sure you cut the pieces up small enough to be a good size to fit in the pancake.

Add nuts, I am not a huge fan of doing this myself but it does taste great especially if you like to use syrup on your pancakes.

How do you make your pancakes? Do you add anything else to your?



  1. I love to eat and to cook. Sundays is my day for making dinner. It is nice to see someone else other me who sees Sundays like I do. It’s a day to enjoy, to think about family and friends and of course eating.

    • I love Sunday’s… eating and cooking all day sounds like a great day to me!

      • Here, on Sundays everything is closed. The entire island is quiet. It’s the day for going for a walk or a hike and making dinner and watching the sunset which are spectacular but this time of year is even better.

  2. We are massive buttermilk pancake eaters as well. I always make a quadruple recipe. My recipe is whole grain: