I’ll confess: I’m not usually the pancake maker in our house. It’s usually Mark. He runs the kitchen in the morning.

Breakfast for dinner, though, it my domain – and one of my favorites.

Whether you’re doing breakfast for dinner or breakfast for breakfast, this basic recipe is a great one to have in your arsenal. It’s fast, delicious, and uses ingredients you probably have on hand right now.

Jump to:

• Ingredients
• Directions
• More recipes that use flour + buttermilk
• Recipe

Ingredients

• 1 cup flour
• 1 Tablespoon sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup buttermilk
• 3 Tablespoons milk
• 1 egg
• 1 1/2 Tablespoons butter, melted

I generally have all of these ingredients on hand – except buttermilk. While this is a great recipe to use up buttermilk left over from something else, I don’t buy it just for pancakes.

Instead, I add 1 Tablespoon of lemon juice to a measuring cup and then fill to the 1 cup line with milk. Stir, and let sit for five minutes. This will give you a great, quick substitute for buttermilk.

Directions

• In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
• In another bowl, whisk together the buttermilk, milk, egg, and melted butter.
• Heat a large skillet or griddle over medium heat. When hot, add the wet ingredients to the dry and stir until combined.
• Ladle onto the hot skillet and cook until the batter is bubbling and the bottom is golden brown. Flip and cook until the over side is golden brown.
• Serve immediately.

While I usually love to have leftovers, I think these pancakes are best served hot and fresh – which is why they’re a smaller batch. This makes the perfect amount for the four of us as part of a larger breakfast (adding fruit and a protein). If I’m making just pancakes, I’ll double this.

#ImprovCookingChallenge – Flour + Buttermilk

The #ImprovCookingChallenge is a monthly blogging event where two ingredients are assigned to a month. Bloggers can make any recipe they like as long as it features the two ingredients. If you are a blogger and would like to join us, please visit our Facebook page. You can also read more about the event on our our home page.

• Batter Fried Herbed Chicken Wings by Sneha’s Recipe
• Buttermilk Pancakes by Kate’s Recipe Box
• Kodhuma Dosa / Wholewheat Crepes by Magical Ingredients
• Sourdough Buttermilk Biscuits by A Day in the Life on the Farm
• Biscuit Chicken Pot Pie by Making Miracles
• Baked Cinnamon Sugar Donuts By Cookaholic Wife

Recipe

Buttermilk Pancakes

Yield: 2-3 Servings

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

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Ingredients

• 1 cup flour
• 1 Tablespoon sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup buttermilk
• 3 Tablespoons milk
• 1 egg
• 1 1/2 Tablespoons butter, melted

Instructions

1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
2. In another bowl, whisk together the buttermilk, milk, egg, and melted butter.
3. Heat a large skillet or griddle over medium heat. When hot, add the wet ingredients to the dry and stir until combined.
4. Ladle onto the hot skillet and cook until the batter is bubbling and the bottom is golden brown. Flip and cook until the over side is golden brown.
5. Serve immediately.