Buttermilk Pancakes Recipe
I had a rather hectic day Wednesday, and by the time 5:00 rolled around, I was exhausted and had a headache. I was in no mood to make the meal I had planned for dinner. So I opted to make pancakes. My boys were thrilled because they love it when we have breakfast for dinner. My husband made scrambled eggs, and we had plenty of fruit to round out the meal.
I always make pancakes from scratch. I think my boys are growing up a little spoiled that way. (Sorry future wives.) As we were eating these, my oldest son asked, "Mom, how come your pancakes always way better than the ones at scout camp?" Love that kid! I informed him that those pancakes are always made from pancake mix. And of course like most things, homemade is better than a mix any day.
This is the pancake recipe that I grew up with. It's easy to make, and we love them. Just like my waffle recipe, the buttermilk is a key ingredient. Without it they just aren't the same. Sometimes I serve them with buttermilk syrup, but this time I made a vanilla pudding sauce.
It has much less sugar, and goes fabulously with the fresh strawberries.
Do you ever serve breakfast for dinner at your house? I'm not the only one, right?
Buttermilk Pancakes
- 2 eggs
- 2 cups buttermilk
- 1/2 cup milk
- 1/4 cup oil
- 1 tsp vanilla
- 2 cups flour
- 2 Tbsp sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
Blend eggs, buttermilk, milk, oil, and vanilla. Whisk in dry ingredients just till moistened. Don't over mix or the pancakes will be tough. (It's OK if there are a few lumps.) Let sit for 10-15 minutes, then cook in a medium hot griddle.