Most mornings, I am content with cereal and peanut butter toast for breakfast; however, I do love pancakes served with scrambled eggs and bacon.  And, because we have a steady supply of bacon and eggs around here (and a 4 year old who really enjoys flipping pancakes), I find myself eating this for breakfast more often. 

  • 2 eggs
  • 1 1/2 c flour
  • 1/2 c whole wheat flour
  • 3 TBSP sugar
  • 2 tsp baking powder
  • 2 tsp baking soda
  • 1 tsp vanilla
  • 1 tsp salt
  • 2 1/4 c buttermilk
  • 4 TBSP (1/2 stick) melted butter


  1. Crack eggs into a mid- to large-size bowl; mix using an electric mixer/immersion blender until frothy.
  2. Add all of the remaining ingredients and blend well.
  3. Prepare on a heated griddle (medium-high temperature), cooking until bubbles form on the top (~1-2 minutes); flip, then cook another minute or until golden brown.
  4. Top with your favorite syrup or fruit topping (and of course, serve with bacon and eggs!)
Buttermilk Pancakes
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