Who says pancakes are just breakfast food? They can be great for any meal! We ate them recently for a weeknight dinner served with sausage. It’s a very quick, cheap, and delicious dinner. Of course there are a million ways to vary pancakes. You can make them with white or whole wheat flour. You can add all kinds of goodies like fruits, nuts, even chocolate chips. Pancakes can be topped with maple syrup, fruit syrups, peanut butter, fruits, or anything else you can imagine!
I know there are lots of types of mixes that make pancakes. My opinion on that is, “Why buy a mix when you probably have everything you need to make them fresh and homemade already in your pantry?” Plus, you can make them without all the preservatives and additives that come with the boxed mixes. You may be thinking, “I don’t keep buttermilk in my fridge”. Not a problem! You can always substitute regular milk and add a little vinegar. For one cup of milk, just add 1 tablespoon of white vinegar. Let these two sit for about 5 minutes and you will have milk that has the same chemical reaction as buttermilk. So easy!
- 1 egg
- 1 cup flour (all-purpose or wheat)
- 1 cup buttermilk
- 1 tablespoon sugar
- 2 tablespoons vegetable oil
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
Beat egg in a large bowl until fluffy.
Beat in the remaining ingredients just until smooth.
Grease heated griddle (if necessary).
Pour pancake batter onto griddle and cook until they are puffed and dry around the edges.
Turn and cook until golden brown.
(I usually make 3x-4x the recipe and freeze leftovers to be reheated later in the microwave).