{Best} Buttermilk Pancakes

Edie recently shared her trick for getting dinner on the table. I love everything about her post and I can totally relate. I was reminded that the struggle is real for all of us who have people to feed and I was encouraged to continue to feed them well.

But I still have those days when everyone wants to know “What’s for supper?” and I have no plan. Sometimes we head to Little Caesars but another good option is pancakes. I LOVE homemade pancakes. They’re my go-to comfort food on breakfast-for-supper night. With a few ingredients from your pantry you can have a tall stack ready in no time.

Pancake Recipe

{Best} Buttermilk Pancakes*

  • 2 Tablespoons, melted and cooled
  • 1 cup all purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 3/4 cup buttermilk
  • 1/2 cup milk
  • 1 large egg

Preheat griddle to 400 degrees

Whisk together flour, baking powder, baking soda, sugar and salt.

Combine buttermilk, milk, egg, and butter in a separate bowl.**

Add to flour mixture and whisk just until blended.

Let stand 10 minutes.

Brush butter onto preheated griddle and add pancake mix. When pancakes get bubbly they’re ready to flip.

* I always triple this recipe for all-we-care-to-eat-pancake night but this makes plenty for a normal family with normal appetites.

**A fall variation of this recipe:  Just add 1/2 of a 14 oz can of pumpkin puree (not pie filling) to the buttermilk mixture and mix well before adding to the flour mixture. I’m not a big fan of pumpkin flavored anything but these are sweet and delicious!

Click here for a printable version of this recipe.

September is winding down and October is my favorite. This is my first year to participate in #write31Days so I’m more excited about October than ever. Starting Wednesday you can come back here to join me and you can go here to find other great series. There’s something for everyone. Go check it out!

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