Buttermilk Pancakes

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5 from 2 votes

Perfectly made breakfast buttermilk pancakes which can be frozen and made for later.

Prep Time10 mins

Cook Time20 mins

Total Time30 mins

Course: Breakfast, Entree, Main Course

Cuisine: American

Keyword: breakfast recipe, brunch recipe, Homestead Recipes, pescetarian cooking, Special Diet Cooking, vegetarian cooking

Servings: pancakes

Calories: 115kcal

Cost: $0.12 per serving size

Whip together eggs, buttermilk and white sugar. Add in baking soda, baking powder, and salt. Blend together all purpose flour one cup at a time until mixture is smooth.

Heat up a large flat skillet on low to medium heat. Grease skillet with either butter or pan spray. Using a small ice cream scoop, pour batter on skillet and heat up on low heat until the top of pancakes start to bubble. Flip cakes and cook for another 30-60 seconds.

Take off heat and either eat fresh and hot or store for later. If you want to store then place pancakes on cooling wire rack for 15 minutes or until completely cold. Place cold pancakes on a baking sheet and put into freezer. When cakes are frozen, put into a freezer bag and store until ready to use.

Take cakes out of freezer and microwave for 30-60 seconds on high when you are ready to eat.

Author: Jennifer

Adapted One Acre Vintage Homestead – Pumpkin Patch Mountain Homestead original recipe. All images and texts are original to this blog.

Cost of Recipe: About $4.45 for extra large batch of pancakes or $0.12 per pancake.

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