Basic Buttermilk Pancakes Recipe
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2 c. unbleached all purpose flour or whole wheat pastry flour    
1 t. baking soda                            
1 t. salt                                    
2 T sugar         
2 eggs slightly beaten
2 c buttermilk
2 T. melted butter

Sift dry ingredients together.  Combine wet ingredients and stir into flour mixture just enough to moisten flour.  Do not over mix.  Batter will be lumpy.

Lightly grease and preheat griddle.  To test if griddle is ready drop a few drops of water...they should “dance” around. 

Drop batter by ¼ cup to get uniform size pancakes.  Turn cakes when bubbles appear and break over top and around edges.  Turn only once.



BANANA:  Add 2/3 c. diced bananas to batter.

BLUEBERRY:  Drain can of blueberries well and add 2/3 c. to batter.   (For freeze-dried blueberries.  In bowl, pour 1 c boiling water over blueberries and let sit 20 min.  Drain and use.)

BUCKWHEAT PANCAKES:  Replace 1 c unbleached all purpose flour with buckwheat flour.

CHOCOLATE PANCAKES:  Add 2 T. Cocoa powder to dry ingredients.


This same recipe can be used  for waffles