Batter Up!

August 20, 2008 | By | Comments (6)


When it comes to breakfast, although my family eats it, it’s usually something quick as everyone is jetting off to school, work or a list of weekend errands. This past Sunday though, we happened to get one of those lazy ones where we were all home and the day was unplanned and ours. A perfect morning for pancakes.

When it comes to pancakes, our six-year-old, Nicholas, is quite the traditionalist. He either likes the Banana Pancakes I make, or the ones from McDonalds. Period. There’s no experimenting past that. With no pancake-ripe bananas in the house and no plan to go to the Golden Arches, I set about to expand his pancake boundaries a bit. A quick search on MyRecipes, and I had a few to choose from, though nothing too crazy, as I was looking for something close to a traditional pancake so he’d dig in.

Buttermilk Honey Pancakes it was; it met all the criteria, and even better, I had buttermilk in the back of the fridge, just waiting for a recipe. The trouble with buttermilk? Usually I buy it for a specific recipe that calls for a scant amount, and then I’m left with half a carton and no inspiration. It gets pushed back farther and farther into the fridge, and by the time I’ve found it, it’s long past expired. This time, it was different (although now two recipes in, I still have a bit left to use up, so do share your favorite buttermilk recipe with me!).

Nicholas wandered into the kitchen to inspect what the pancakes looked like. "I hope I like them," he warned me. "Me too!"

As I was glancing at the recipe, I happened to notice that it said it made 13 pancakes. I looked back at the bowl with the batter. No way. I never measure pancake batter out when pouring pancakes, but just to test the 13-pancake-yield, this time I did, using the 1/4 measuring cup recommended. I ended up with 9 pancakes, so you may want to adjust accordingly.

I put a little bit of butter and syrup on Nicholas’ stack and held my breath as he took the first bite. And then the second. And the third. The kid barely came up for air, and when he did, it was to ask for more. Houston, we have a winner.

Fifteen minutes in the kitchen, and a fresh stack of Buttermilk Honey Pancakes and a lazy morning can be yours. Take that, McDonalds!


  1. kristen

    One of my favorite cooking light pancake recipes is their blueberry pancakes, although I think they should be re-named citrus pancakes. They call for a whole cup of fresh squeezed orange juice and some rind. They are absolutely delicious and refreshing! Instead of blueberries I usually substitute bananas and add a nice dollop of greek yogurt. Another great and easy recipe for buttermilk is cooking light’s drop biscuits. I know both of these recipes don’t specifically call for buttermilk but I use it anyway for its slight tang and tenderizing qualities.

    August 21, 2008 at 8:13 am
  2. Sarah

    Yum, tasty! I rarely buy buttermilk. Okay, make that never, but maybe I should make an exception … those look delicious.

    August 22, 2008 at 12:59 pm
  3. Vivian

    I have been adding buttermilk to different recipes for years. I am never without it in the fridge. I make the Silver Palate’s basic biscuits with non-fat buttermilk instead of cream. Honestly they are so tender and light, I get credit I don’t deserve. When I make banana bread, I add a quarter-cup of buttermilk to the mashed bananas and it produces the moistest banana bread you ever tasted with just a hint of tang to offset the sweetness. It is a guilt-free substitute in my cooking for any recipe that calls for sour cream and even heavy cream. Of course I always use it in pancakes and there are NEVER leftovers.

    August 23, 2008 at 12:50 pm
  4. Cate O’Malley

    Thanks for the great suggestions … so good that I went out and bought more buttermilk this weekend. Nicholas will be very happy … more pancakes coming his way. 🙂

    August 25, 2008 at 12:26 pm
  5. Donna

    You need to invest in a container of dried buttermilk powder. You can find it where you find the evaporated milk and nonfat dry milk powder in any grocery store. It’s more expensive than liquid buttermilk but definitely worth it so you can have it on hand and don’t wind up throwing out part of a carton of the liquid kind every time.

    August 27, 2008 at 3:18 pm
  6. Daniel

    This is MY favorite pancakes recipe and calls for a good amount of the buttermilk. Thanks for the pecan dressing! I don’t seem to enjoy maple syrup anymore because the pancakes themselves are so delicious!

    August 29, 2008 at 6:28 am

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