For some reason, I get such satisfaction out of eating a pancake breakfast for dinner. My husband and I always joke that we are “beating the system” when we sneak into a diner for dinner and order up a full pancake, egg and bacon meal. What system are we beating? Well I suppose we are thumbing our noses at whoever or whatever it is that determines what time of the day you are supposed to eat certain foods.
Often we follow a bad or exhausting day with breakfast. Who knows if it is the comforting food that helps or if we associate bright, sunny eggs and sweet maple syrup with a fresh start. At any rate, it makes us feel better.
A week or so ago, I found some additional buttermilk in my refrigerator, leftover from the Red Velvet Cake I baked the week before. In the same way that I will see any movie starring Bill Murray because I am pretty sure I will love it, I will try any new recipe that includes buttermilk. My Dutch mother-in-law drinks it straight and I admit that my love affair has not gone that far. But, I have yet to find a recipe with buttermilk that I do not like. One of my favorites is the buttermilk pancake recipe that a friend gave me a couple of years ago. It is so easy and so delicious, I have not used a pancake mix since then.
Give these a try some night and experience the childlike glee of eating breakfast for dinner.
Buttermilk Pancakes
2 cups flour
3 Tablespoons sugar
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
3 cups buttermilk
2 large eggs, lightly beaten
4 Tablespoons melted, unsalted butter
Mix flour, sugar, baking soda and powder and salt together. Stir in buttermilk and eggs then melted butter. Whisk together until combined. Cook pancakes in a hot pan with a little oil or butter to make the edges crispy.
These pancakes can be kept in the refrigerator for a few days and reheated. I usually toast them in a toaster oven the next morning and smear them with my favorite jam.
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February 19th, 2007 at 3:31 pm
this looks fantastic!
i heart breakfast for dinner. can i come??? XO
February 20th, 2007 at 5:35 am
Breakfast for dinner is one of my eternal favourites!!! Pancakes freeze well too and you can pop them in the toaster or toaster oven just the same. Try a few blueberries sprinkled on the pancake batter after you have spooned it into the pan sometime (that way the entire batch doesn’t turn colour), delicious! Thanks for sharing your thoughts on all things food related, your blog is an enjoyable read.
February 20th, 2007 at 1:17 pm
You always have such amazing pictures! :) My father is Dutch as well…and I used to be horrified as he poured buttermilk over his cereal. He can’t have it any other way.
February 20th, 2007 at 4:39 pm
Looks delicious – i think i’ll have breakfast for dinner!
You should give powered buttermilk a try. Better than milk+lemon, keeps forever in the fridge, and way cheaper that “real” buttermilk, even before you you consider all those half-used quarts. Located in the baking aisle.
When using buttermilk or other acidic ingredients (yoghurt, lemon juice), you really only have to use baking soda. Baking powder is just baking soda + a small amount of acidic stuff, generally cream of tartar or calcium phopsphate. “Double acting” baking powder add aluminium salts, a quesionable foodstuff at best.
Here’s a link to my recipe – http://forkestra.com/view/pancakes – almost the same as yours!
March 4th, 2007 at 1:16 am
I really love your photos and the content on your site. thanks for sharing.
Andrea
July 16th, 2007 at 8:39 pm
[...] If you have been reading for awhile, you know that I love EVERYTHING with buttermilk whether pancakes, cakes or muffins. When I first read this recipe, I knew that oats and buttermilk soaking overnight were a foundation for success. And, not only is this recipe moist and flavorful, it is quite healthy, made with all whole wheat flour and almost no fat. [...]
April 15th, 2008 at 6:07 pm
This is a great recipe! The first time I made them I halved the recipe, but then they were soooo good we ate all of them and had no leftovers. So today I made them all. I also added some whole wheat flour and they were wonderful. Thanks for posting.
I also love the photo for this entry! Everything looks so retro. I love it. Great blog!
August 7th, 2008 at 2:52 pm
[...] We are in the height of blueberry goodness and I am loving more than a pint of blueberries a week. I’ve been popping them straight into the mouth, accessorizing my cereal in the morning, polka-dotting buttermilk pancakes and dreaming of blueberry desserts. So, when an email turned up in my inbox last week from Gourmet with the subject line “Ruth’s Blueberry Recipe Picks,” I clicked with eager anticipation. Ruth writes, “Blueberries taste great, they’re gorgeous, and they’re good for you.” Exclamation point to that. [...]
August 20th, 2008 at 1:10 pm
[...] As for the pancakes, I have stopped cutting my perfect Buttermilk Pancake recipe in half when making it for two people and I just freeze the leftovers for a last minute weeknight meal. I recently found out, when a few rascal friends stopped over for dinner, that pancakes and bacon for dinner actually go well with a bottle of red wine. [...]
October 6th, 2008 at 10:16 pm
[...] I knew things were off to a good start when I was immediately offered a scrumptious Berry Smoothie in a wine glass (what an idea for a brunch, I just wish I had thought of it sooner: smoothie + pretty glassware = great brunch starter). Throughout the evening, we chatted with our fellow bloggers, watched Melissa from the Midwest Dairy Association demonstrate how to make Cheddar and Red Bell Pepper Breakfast Squares, and were served Breakfast For Dinner! If you have been reading since the beginning, you know how much I support Breakfast for Dinner. [...]
October 21st, 2008 at 9:18 am
I made these for breakfast this morning with whole wheat pastry flour. Delicious! I added just a little additional buttermilk because the batter was too thick, but otherwise, this recipe was perfect!
February 1st, 2009 at 10:19 pm
[...] For years, I have been extremely loyal to this Buttermilk Pancake Recipe. We have been flipping cakes almost weekly on Sundays since they seem to be Mini Whipped’s favorite food. Today, I got a little hankering to try something different. [...]
February 19th, 2009 at 11:27 pm
[...] When I veered away from my usual Buttermilk Pancakes and experimented with these Cinnamon Sour Cream Pancakes, I thought it was just a short recess from my habits. It turns out I am on a full-fledged pancake kick. Recently, I declared that I would work my way through every single pancake recipe found in my cookbooks. I tend to make such lofty claims and then get lured into a new obsessions before completing the mission. [...]
January 28th, 2010 at 7:33 pm
Really like this post, thanks for writing.
February 11th, 2010 at 2:02 pm
[...] banana bread is so good but sometimes, I just want to mix it up. I considered adding them to some buttermilk pancakes and figured the syrup would make a nice flavor combination with the banana cakes. That idea then [...]
June 16th, 2010 at 7:58 pm
Love your buttermilk series and your blog. I just made buttermilk ice-cream and posted the recipe on our blog. I have some laying around….so many more uses here….
February 5th, 2012 at 10:26 am
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