Buttermilk Pancakes

We don't eat pancakes often. You know what I am going to say next...but when I make them, I make them from scratch. Before you cringe, making them from scratch takes maybe 2 or 3 more minutes than those packaged mixes, but tastes so much better. The secret to fast buttermilk pancakes? Saco's Buttermilk powder (Because who keeps fresh buttermilk in the fridge?). I keep a tub in my fridge just for that, and maybe buttermilk biscuits. The recipe is on the back of the package. My "secret" additions are 1 tsp. each of vanilla and almond extract. We use fruit syrup or real maple syrup which costs a bit more. But the alternative is pretty much just high fructose flavored sugar syrup. I can't photograph the pancakes with the syrup on them because real maple syrup is far thinner and doesn't look "real" in a photo. Any leftovers we freeze for a quick breakfast during the week.


Buttermilk Pancakes
1 c. flour
1 tbl. sugar
4 tbl. Saco's Buttermilk powder*
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 egg
1 c. water
2 Tbsp. vegetable oil
1 tsp. each vanilla and almond extracts


Whisk the dry ingredients together. Add the wet ingredients to the dry. Don't over mix. When the bubbles break, they're ready to flip. Never flip a pancake more than once! I use an electric griddle because I can make a lot more at one time and they're easier to flip.
Makes about 10 4" pancakes

Pumpkin Spice Pancakes

Pumpkin Spice Pancakes
Follow the directions for Buttermilk Pancakes, but add:
1 cup pumpkin puree
1 teaspoon pumpkin pie spice
2 tablespoons sugar


Continue with recipe above.

*Saco's Buttermilk powder is located in most major grocery stores in the US. If you want to use real buttermilk, omit the buttermilk powder and water and add 1 c. fresh buttermilk. You could also make your own mix, by quadrupling the recipe and keeping it in a zip lock bag.