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My Mom’s buttermilk pancake recipe happens to be my ultimate favourite. You probably have a favourite recipe too, but when you feel like mixing it up, try this one. Especially if your usual “recipe” is Betty Crocker’s or Pillsbury Doughboy’s or whoever makes pancake mix these days. Pancakes have got to be one of the easiest from-scratch dishes out there, so why bother with a mix that might contain questionable ingredients, and produces pancakes that taste like…they’re from a box?
Fry up some bacon, pour some thick grade B maple syrup, slather on butter, and eat like a king. With some coffee and fruit, I can hardly imagine a better breakfast or supper. (Actually, I can imagine many that are at least equal, which is why I have a blog. But I need to get you thinking about how delicious this is.)
This is also a prime way to use up raw milk that’s been in the fridge a while. Raw milk won’t go bad on you like pasteurized milk does, but it will begin to taste sour and buttermilky. Which makes it ideal for this recipe.
Mix dry ingredients together, then add buttermilk and eggs. Stir in extra buttermilk if you like a thinner batter. (I certainly do.) Fold in melted butter. Cook pancakes on a hot griddle. Transfer finished pancakes to a baking dish in a 200 degree oven to keep hot.
Note: I usually cut this recipe in half for just Eric and I, and we end up with a few leftovers. A full recipe could easily feed four or five souls.
My cookbook, Real Food for the Real Homemaker, is all about making real food from scratch! It includes 75+ recipes that are simple to make and use wholesome, familiar ingredients, and has 8 chapters on topics like food substitutions, kitchen tools, and freezer cooking. Pick up a copy HERE.