The first time he pulled out the vinegar and milk I was confused to say the least. He said he was making pancakes, but I saw no box.
Usually a red box held the key to my childhood Sunday Brunch dreams of pancakes, eggs, bacon, and sausage. He was making the pancakes from scratch. I felt like Dorothy, we’re not in Kansas anymore.
Turns out all it takes to make buttermilk is milk and vinegar. For more on the step by step process check out the original post here. Joel tends to say making things from scratch only takes a few seconds longer than making it from a box.
I was shook. Pancakes definitely taste better and are much fluffier from scratch than from a box. Usually we pair pancakes with eggs and maybe some fruit, also so much coffee. When we go camping we will add crushed banana for a make ahead breakfast. We’re more of the glamping types; we usually take a little propane grill with us.
So I’ve been trying to make cost breakdown’s a thing I do with each post, but totaling and dividing takes a lot of time considering most of these things are probably already in your kitchen.
The most expensive parts of this recipe are probably the egg, coconut milk, and vanilla. Honestly we tend to forget about vanilla so that would lower the cost per serving
With this recipe you are trading the convenience of boxed pancakes for a richer flavor and freshness all for only a few extra minutes.
Happy eating!
PrintButtermilk Pancakes from Scratch!!!
Delicious mouth watering buttermilk pancakes have never been easier. This recipe can be ready in as little as 30 minutes, and delivers fluffy, tender and savory pancakes, you’ll be talking about for months!
- Prep Time: 10
- Cook Time: 15
- Total Time: 25 minutes
- Yield: 4 1x
- Category: Breakfast
Ingredients
- 3/4 c. coconut milk (whole milk can also be used)
- 2 tbs white vinegar
- 1 egg
- 2 tbsp butter (melted)
- 1 tsp vanilla
- 1 c. flour
- 2 tbs white sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
Instructions
- Combine the milk and vinegar in a medium bowl and set aside for 5 minutes to “sour”
- Combine the dry ingredients and mix in a medium bowl.
- After 5 minute souring, add the melted butter and egg with the milk and vinegar.
- Slowly mix the milk/vinegar mixture into the dry ingredients. Using a wire wisk, stir until the ingredients are combined and the batter is slightly lumpy. Don’t over mix.
- Heat a medium sized skillet until any water you sprinkle on sizzles.
- Add about 1 tbs. of butter or oil to the skillet
- Place 1/2 c. of batter on the skillet, flipping the pancake after 1-2 minutes, once the sides start to come up off the skillet.
- Once both sides are finished set aside until remaining batter is used.
- Serve immediately, or refrigerate for up to 2 days.
Keywords: Pancakes, breakfast, brunch, from scratch
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