Monday, March 19, 2012

buttermilk + honey pancakes

what is a girl to do when she wakes up at 4:30 a.m., stares at the ceiling for an hour and then finally, very grudgingly, gives in and gets out of bed?

why, she makes buttermilk pancakes, of course!

i bought a carton of buttermilk last week for my banana bread recipe (which i didn't even use) and so i have been trying to think of ways to use up the buttermilk, rather than waste it and toss it. i will be making fried chicken tonight (wow. i think the last time i made real-deal fried chicken was when we lived in san diego, so about 7 or 8 years ago) that has been soaking in buttermilk for over 24 hours and then this morning i searched the interwebs for a buttermilk pancake recipe, and voila! here it is.

these turned out light and fluffy and so they won't sit like a brick in your belly. the buttermilk gives them a subtle little sour kick (reminds me a little of sourdough) and is a nice contrast with a tiny drizzle of warm (always warm!) maple syrup on top. and butter. never forget the buttah.

i subbed honey for sugar since we don't have any sugar in the house. i think next time i may add a bit more honey so that the flavor shines through.

this recipe makes a lotta cakes, so feel free to toss half of them into a freezer ziploc bag once they have cooled and put them in the freezer for a quick breakfast on those blurry weekday mornings.

buttermilk + honey pancakes
slightly altered recipe from brown eyed baker

2 cups all-purpose flour
2 tablespoons raw honey
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
2 cups buttermilk
¼ cup plain yogurt or sour cream
2 eggs
3 tablespoons unsalted butter, melted and cooled slightly
1 to 2 teaspoon vegetable oil, for greasing the pan

whisk the flour, sugar, baking powder, baking soda and salt together in a medium bowl. in a second medium bowl, whisk together the buttermilk, sour cream/plain yogurt, eggs and melted butter. make a well in the center of the dry ingredients and pour in the wet ingredients; gently stir until just combined (batter should remain lumpy with a few streaks of flour). do not overmix. allow the batter to sit for 10 minutes before cooking.

heat 1 teaspoon of the vegetable oil in a nonstick skillet over medium heat until shimmering. using a paper towel, carefully wipe out oil, leaving a thin film of oil on the bottom of the pan. using ¼ cup measure, portion batter into pan in 4 places. cook until edges are set, first side is golden brown, and bubbles on surface are just beginning to break, 2 to 3 minutes. using a thin, wide spatula, flip pancakes and continue to cook until second side is golden brown, 1 to 2 minutes longer. serve pancakes immediately. repeat with remaining batter, using remaining oil as needed.


  1. I like that top photo - what a pretty plate! Is that from Anthropologie? I woke up at 4:45 this morning to a howling cat and had trouble falling back asleep. Wish I had the motivation to get up and make pancakes, too! They look delicious.

  2. thanks, jacqui! and yes, the plate is anthro. oh anthro, you hold such a large piece of my heart(and wallet).