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.