Recipe Highlight: Buttermilk Pancakes

Thanksgiving Day is one of my favorite holidays. Not only because it’s a day to remember all the things for which we are thankful but more importantly it’s an opportunity to spend quality time with loved ones. We have a family tradition that we started a few years ago the day after Thanksgiving, aka Black Friday. Instead of waking up at the crack of dawn to fight the mad crowd at the mall, we sleep in and whenever we’re all up, we prepare brunch together in our pjs.

This particular pancake recipe is definitely worth highlighting. I’ve tried many pancake recipes in the past without much success until I found this one. The pancakes come out super fluffy and delicious. Along with the pancakes we have fresh fruit, bacon and hash brown, our favorite combination of breakfast food.

Buttermilk Pancakes Recipe


2 cups all-purpose flour
2 tablespoons white sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups buttermilk
1/3 cup milk
2 eggs
3 tablespoons and 1-3/4 teaspoons butter, melted
1 teaspoon almond extract (optional)


1. In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. In a separate bowl, beat together buttermilk, milk, eggs and melted butter. Keep the two mixtures separate until you are ready to cook.

2. Heat a lightly oiled griddle or frying pan over medium high heat. You can flick water across the surface and if it beads up and sizzles, it’s ready!

3. Pour the wet mixture into the dry mixture, using a wooden spoon or fork to blend. Stir until it’s just blended together. Do not over stir! Pour or scoop the batter onto the griddle, using approximately 1/2 cup for each pancake. Brown on both sides and serve hot.

Source: (Buttermilk Pancakes II)