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…)