When our oldest was old enough to start eating regular food, we started a different Saturday morning tradition of making buttermilk pancakes.
That tradition has continued on now nearly ever weekend without fail for the last 5 years! The only exceptions are when some of us are sick or we're traveling (and even then we tend to stop at IHOP and eat pancakes anyway).
Of course, now I'm up to making a DOUBLE batch of these to feed the whole clan! LOL
- 2 eggs
- 2 cups all purpose flour
- 2 cups buttermilk
- 2 Tbsp sugar
- 4 Tbsp vegetable oil
- 2 tsp Baking Powder
- 1 tsp Baking Soda
- 1/2 tsp Salt
Blend all well to ensure no lumps! I use about 1/3 cup of batter for each pancake. Cook over medium heat a few minutes per side (flip when top looks "dry" and after air bubbles have formed and popped).
I don't have a griddle (YET) so I use 2 pans at a time with a tiny bit of PAM so they don't stick.
It really is THAT simple to get fresh, homemade buttermilk pancakes!
*** You can ALSO use this same recipe for buttermilk WAFFLES ***
*** If you thin this with a little extra milk, you can even make some CREPES! ***
This makes about 7 pancakes if you use the 1/3 cup per pancake. You can get more if you make them smaller for kiddos. I also find that the 1/3 cup size fits well in our toaster (you may have to experiment).
I double this recipe now for our big family, but you can easily make half if you're just cooking for 2.
Sometimes, I even TRIPLE this to make extra to freeze! Just pop them in the toaster to defrost/warm up on a busy morning!
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