Buttermilk Pancakes

Ahh….pancakes. Pretty much the perfect food if you ask me. The flavor combinations are endless, you can put things inside them, or on top of them, and they are a fast and easy way to feed a lot of people.

Besides, who doesn’t love breakfast?

Especially when topped with raspberries and bourbon maple syrup from the St. Paul Farmer’s Market? That’s right, I said bourbon…yum.


Ingredients (makes about 12 medium-sized pancakes):

  • 1 3/4 cups all-purpose flour
  • 2 Tbsp. sugar
  • 2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 1 egg, slightly beaten
  • 1 1/2 cups buttermilk*
  • 3 tbsp. oil (I used grapeseed)
  • Nonstick cooking spray

* If you don’t have buttermilk on hand (I never do), fill a one cup measuring cup with a tablespoon of white vinegar. Then top with milk and let sit for 5 minutes. Ta-da!



1. In a large bowl, stir together the flour, sugar, baking powder, baking soda and salt.

2. In another bowl, mix together the egg, buttermilk, and oil. Add the wet ingredients to the dry and stir to combine. Don’t over mix it, or you will have tough pancakes.

3. Coat a large frying pan or griddle with nonstick cooking spray. Pour about 1/4 of a cup of the batter into the center of the pan, or griddle, and flip when edges are set, and bubbles appear in the middle of the pancake. The timing depends on the size of your pancake, so go by the bubble test and not your timer.

4. Cook the other side until golden brown. Serve immediately, or place them in a preheated oven at 200° F to keep warm while the rest cook.

5. Top with your favorite ingredients! My favorite combos are raspberry with bourbon maple syrup, banana and pecan, peanut butter and chocolate chips, or fresh berries and whipped cream!


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