We don’t eat pancakes often…You know what I am going to say next…but when I make them, I make them from scratch. Before you cringe, making them from scratch takes maybe 2 or 3 more minutes than those packaged mixes, but tastes so much better. The secret to fast buttermilk pancakes? Saco’s Buttermilk Powder (Because who keeps fresh buttermilk in the fridge?). I keep a tub in my fridge just for that, and maybe buttermilk biscuits. The recipe is on the back of the package. My “secret” additions are 1 tsp. each of vanilla and almond extract. We use fruit syrup or real maple syrup which costs a bit more. But the alternative is pretty much just high fructose flavored sugar syrup. Any leftovers we freeze for a quick breakfast during the week. This recipe comes from the back of the buttermilk package.
Buttermilk Pancakes
1 cup all-purpose flour
1tablespoon sugar
4 tablespoons Saco Buttermilk Blend*
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon fine salt
1 egg
1 cup water
2 tablespoons vegetable oil
Whisk all dry ingredients together. Add the wet ingredients to the dry. Don’t over mix. Cook on a greased griddle or skillet. When the bubbles break on the surface of the pancakes, they are ready to flip. Never flip a pancake more than once! I use an electric griddle because I can make a lot more at one time and they are easier to flip.
Makes about 10 4″ pancakes
Pumpkin Spice Pancakes
Pumpkin Spice Pancakes
Follow the directions for Buttermilk Pancakes, but add:
1 cup pumpkin puree
1 teaspoon pumpkin pie spice
2 tablespoons sugar
Continue with recipe above.
*Saco’s Buttermilk powder is located in most major grocery stores in the US. If you want to use real buttermilk, omit the buttermilk powder and water and add 1 c. fresh buttermilk. You could also make your own mix, by quadrupling the recipe and keeping it in a zip lock bag.
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