From Scratch Buttermilk Pancakes


I wanted to try It’s Lily‘s recommendation left in the Buttermilk Waffle comments of sifting the Saco Powdered Buttermilk
into the dry ingredients when using it in a recipe (I can never get the lumps out), so I made pancakes.



I’m not much of a pancake fan, so I don’t have a vested interest in finding or creating a perfect recipe. They are a kid favorite in this house, so I make them regularly, but it is rare that I taste the pancakes when I make them. I tend to jump around and use different recipes. I do like doing using different ones. With some recipes the pancakes pop up really thick, I like to watch that, and I like when that happens and I didn’t expect it, so I like to try new recipes. But I feel like the this puffy ones never really cook all the way through.

This recipe is just normal. I’d make it guests were here because the pancakes taste normal and cook normal and come out right. It’s probably the only pancake recipe I have written out and evolved from a few recipe sources I’ve since lost.  I get no complaints from children or husband. I can add in mini chocolate chips or blueberries without problem. They cook and flip neatly and easily. They don’t spread all over the place. The batter is enough for us, but isn’t a huge amount that I’m flipping for a long time or have too many leftovers in our house. When there are leftovers we put them in a bag or container in the refrigerator and they happily are eaten cold or warmed in the toaster for an after school snack or a quick breakfast the next morning.


The sifting the buttermilk powder totally worked. I’m very happy with that. Thankfully, there was a lot of excitement about an upcoming Beanie Boo wedding in our house, so when I brought out the sifter, I pulled one kid out for the exciting sifting duties without the others noticing/bickering/fighting over it until after the task was complete. I’m glad I don’t have to sift everything, but it is rather fun once in a while. Here is the happy couple and their entourage.




At Home Buttermilk Pancakes


  • 1 cup flour
  • 1/4 tsp salt
  • 1 tsp baking soda
  • 1 tsp – 1 tbsp sugar (optional)
  • 1 egg
  • 1 cup buttermilk
  • 1 teaspoon vanilla extract
  • 3 tablespoons butter, melted and slightly cooled



  1. Mix together the egg, buttermilk, vanilla and butter.
  2. Add in the flour, salt, baking soda and sugar. Stir until combined. It will be slightly lumpy.
  3. Let the batter sit for a few minutes.
  4. Cook about 1/3 cup of batter on a heated griddle until browned on one side (1-2 minutes). Flip. When the other side is cooked removed from griddle and enjoy hot.



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