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.
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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
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.
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Recipe

Buttermilk Pancakes
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
- 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.
I love brinner and I love pancakes..win/win. My hubby is the breakfast maker in this house too.
The pancakes look awesome and would always be a superhit in our home.
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