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Dinner Tonight: February 24, 2017 Buttermilk Pancakes

Buttermilk Pancakes


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This recipe comes from mom, cooking instructor and “real” food advocate April Hamilton who writes, “No need for a mix!  Homemade pancakes are so easy—this is my most requested recipe! I like to encourage kids to make an “X” and an “O” with syrup to help as a ‘serving size.’ ” Visit April’s website at Aprilskitchencounter.com.


  • ½  cup all purpose flour
  • ½  cup whole wheat flour
  • 1 tablespoon sugar
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup buttermilk*
  • 1 egg
  • 1 tablespoon vegetable oil
  • Additional oil for greasing griddle
  • Butter and maple syrup for serving

*Some buttermilk is very thick.  You may have to add a few tablespoons of regular milk if your batter is really thick.  To make your own buttermilk combine 1 tablespoon of white vinegar or lemon juice with 1 cup of milk.


  1. With a whisk combine the dry ingredients in a large bowl.
  2. Add the buttermilk, egg and oil to the dry ingredients and whisk together until smooth.*
  3. Use a paper towel to rub a little oil all over a griddle or large frying pan.   Heat the griddle or large frying pan over medium heat.
  4. For each pancake pour about 2 tablespoons of batter onto the heated griddle or frying pan.*
  5. Flip when the pancakes begin to bubble on the top and the bottom is golden brown.  Don’t rush the flipping or you’ll just end up with a big mess.  Cook the second side for about 1 minute.

*To make blueberry pancakes, sprinkle a few blueberries on each pancake immediately after you have poured the batter on the griddle.  Continue as above.

*Add 1 peeled, shredded apple and ½ teaspoon cinnamon to finished batter if you like.  Cook as directed above.

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