imageConfession: I’m not a big fan of pancakes. When we go as a family out to breakfast I tend to get lunch – breakfast food is no great shakes to me. The one caveat is my mom’s favorite weekend treat growing up – banana pancakes with coconut syrup. Of course, neither Jeff nor Olive will eat bananas, so…. sigh. As I said, no pancakes for me.

Cut to Olive’s birthday party this year… 5 years old so she could invite 5 friends (I stole that from Barbara Kingsolver and it’s brilliant) and she wanted a pajama party. Which, to her, meant the girls come over in the morning in their jammies and eat pancakes (instead of cake! Have I mentioned how much I love this kid?). I made Jeff and Olive’s favorite buttermilk pancakes, a recipe I’ve had in my little recipe box for goodness only knows how long and whose provenance is an utter mystery. And here’s the thing: I could not stop eating them. Plain, even – no syrup needed. And tonight the unheard-of craving hit and I had to have them…

Buttermilk Pancakes
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 3 cups flour
  • 3 tablespoons sugar
  • 3 teaspoons baking powder
  • 1½ teaspoons baking soda
  • ¾ teaspoon salt
  • 3 cups buttermilk
  • ½ cup milk
  • 3 eggs
  • ⅓ cup butter, melted
  1. Combine the dry ingredients in one bowl, the wet in another. Keep separate until you're ready to cook.
  2. Heat a lightly oiled/buttered griddle or frying pan over medium/high heat.
  3. Pour the wet mixture into the dry mixture and stir till just blended.
  4. Pour the batter onto the griddle in ½ cups for each pancake.
  5. Brown on both sides and serve.
You must use actual buttermilk for these to turn out right. Instant buttermilk or milk curdled with vinegar (that substitute trick every cookbook recommends) will result in soggy pancakes. I don't know why this is, but trust me on this one.


** some of the munchkins in my classes at school call pancakes “pannycakes” and I think it’s the cutest thing ever. Thus the title.

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