Easy, Main courses

Recipe: Buttermilk Pancakes Can Be Lunch!

stack of partially eaten, fluffy buttermilk pancakes

Everyone loves my buttermilk pancakes. So much so that my kids have been known to have them for lunch or even dinner. And when I’m short on time or budget, that’s a perfect choice, especially if you set out some fruit or a raw veggie tray to make sure you’ve covered all the food groups.

Pancakes are also easy to make. If you’ve got small children, they like it if you make creative shapes, animals or monsters. They also like it if you make very large pancakes, or very small, silver dollar pancakes. It’s just a fun thing and an adventure that children always appreciate.

Don’t have buttermilk? Sour regular milk with a couple tablespoons of lemon juice. It’s not the same, but the kids won’t know the difference.

Get wild and add berries or chocolate chips to the batter.

This recipe doubles and even triples very well, and leftovers can be frozen to be microwaved at another juncture.

Buttermilk Pancakes

  • 1 ½ cups sifted flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 tablespoon sugar
  • 2 eggs
  • 2 cup buttermilk
  • 1 tablespoon melted butter, unsalted
  • Sift dry ingredients together. 
  • Beat eggs, add buttermilk and butter, then add to dry ingredients gradually, beating until smooth.
  • Drop from a spoon onto a hot greased griddle and cook until top is full of tiny bubbles and underside is brown. Turn and brown on other side.
  • Makes 18 griddle cakes.