With five children, I need a pancake recipe that is easy on both the budget and my time.
This perfect buttermilk pancake recipe from scratch meets both criteria and my kids love it.
I can’t double, triple, quadruple the recipe enough for our childrens’ liking.
Easy Buttermilk Pancakes from Scratch
- 2/3 cup white flour
- 2/3 cup whole wheat flour
- 1 TB baking powder
- 1/2 tsp soda
- 1/4 cup honey
- 2 cups buttermilk (or soured milk)
- 2 eggs
Combine all the ingredients into a large bowl and mix until mixture is smooth. Optimally, let it sit for 30 minutes before putting on the griddle. Drop about 3 TBS of batter onto the hot surface. Flip when bubbles start to form. These pancakes are very light and should be made smaller or they will fall apart. You many notice that some pancakes have a pink tint. I added a bit of raspberry coffee syrup to half of the batter for variety. YUM!
Serve immediately with syrup or fresh fruit (or canned is yummy if you don’t have fresh peaches. :)) Makes approximately 16 pancakes, but I quadrupled the recipe and saved just a little extra batter in the fridge for hot snacks later in the day.
I love using 100% whole wheat for breads, pizza dough etc, but sometimes I do mix 1/2 white, 1/2 wheat for certain baking items. (If you’re new to adding whole grains, you may want to begin slowly by mixing the two).
Frugal, yet healthy filler items are a necessity in our home. This stack of pancakes was polished off in minutes by our three boys. (Yes, there was another platter with just as many waiting…)
I’m curious why you go half and half flour. I do my pancakes with all wheat and even my pickiest eater gobbles them up. Enjoy reading your blog!
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Jens Reply:
March 5th, 2010 at 8:15 am
@Kathy, True, Kathy, my kids do gobble up all wheat as well, but I just have prefaced it for people new to whole grains. I would say more often than not I do use all whole wheat, but for baking items, (especially cookies, I do white). I’ll go edit it to share that if you’re new to adding whole grains trying adding slowly. 🙂
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I have teen-age boys who love pancakes too….anytime of the day! If there are a few left overs do they freeze well? There haven’t been any good frozen waffle deals lately and we like something fast on co-op mornings!
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Patti Reply:
March 5th, 2010 at 10:37 am
@Sharon, Yes, pancakes freeze well as would homemade waffles!
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Jen, I would love to know where you get your 25 lb bags of flour!! I haven’t started grinding my own grains, yet this is starting to inspire me. I typically go half and half because or even just 1/4 wheat dependiing on the product because there is a taste difference to get used too.
Regardless, buying in bulk sounds down my alley but I have no idea where I would buy something like this!
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Perhaps a dumb question, but is that soda as in sprite, etc ? (does it make it fluffy or something?) or baking soda?
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Jens Reply:
March 7th, 2010 at 8:36 pm
@Chrys, I am SO sorry – it’s baking soda. I’ll need to go back and edit that. 🙂
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Mmm, pancakes with peaches! That’s how my mom used to serve them and all my friends thought we were weird. But I LOVE it! (and think its my friends that were weird :D)
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Mmmmmm. I’ve been considering gringing my own wheat for a while. What kind of grinder/mill do you have?
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Thank you for posting this 🙂
Would the pancakes taste just as nice if I replaced the honey with caramel?
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Jen Reply:
May 30th, 2012 at 10:15 am
I think that would be a yummy variation. I often will put a little “Shot” of my coffee syrups in my batter for a different taste, so I bet this would work well.
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