Have you jumped on board the homemade butter trend? Are you drowning in buttermilk?

Here is a way to use up some of that excess buttermilk along with fresh farm eggs, courtesy of my mom 

Print Recipe

Mom’s Buttermilk Pancakes

Author: Susan Schafers Cooking Method: Stove Top Cuisine: Canadian, Farm Kitchen Courses: Breakfast

Difficulty: Beginner Prep Time 5 mins Cook Time 12 mins Total Time 17 mins

Servings: 4 Estimated Cost: $ 5.25

Best Season: Suitable throughout the year

Description

Classic, fluffy buttermilk pancakes made with simple pantry staples. A dependable family favourite for weekend breakfasts or brunch.

Ingredients

Servings

• 3 eggs
• 2 cups buttermilk
• 1 ½ cup all-purpose flour
• 1 tablespoon sugar
• 1 tsp baking soda
• ¹⁄₄ cup butter, melted

Instructions

1. Beat eggs with buttermilk in a bowl.
2. In a separate bowl, combine flour, sugar, and baking soda.
3. Stir dry ingredients into the milk mixture until just combined.
4. Add melted butter and mix gently.
5. Heat a lightly greased frying pan or griddle over medium heat.
6. Pour batter and cook until bubbles form and edges look set. Flip and cook until golden brown.

Note

• Do not overmix; a few small lumps keep pancakes tender.
• Serve with butter, syrup, or fresh fruit.

Keywords: buttermilk pancakes