Honey Buttermilk Pancakes

Buttermilk makes these pancakes light and airy.  A Leonard family favorite!


Preparation Time: 15 MINUTES

Cooking Time: 20 MINUTES

Yield: 12 5-inch pancakes

Measurements Ingredients Savings Availability
2 cups  flour $ Add to Shopping list
1-1/2 tsp.  baking soda $1 Add to Shopping list
1 tsp.  Baking Powder $ Add to Shopping list
1/2 tsp.  salt $ Add to Shopping list
2 tbs.  Wheat Germ $ Add to Shopping list
Pinch  ground cinnamon $ Add to Shopping list
2 cups  Buttermilk $ Add to Shopping list
2 tbs.  Honey $ Add to Shopping list
Local! Extra Large White Eggs - WOW! - Limit 4 Weekly Special $0.99 ea. - Save $1.50 Add to Shopping list
1 cup  Giant Size Sweet Peaches Weekly Special $1.49 lb. - Save $1 lb. Add to Shopping list

Sliced. Or Blueberries

4 tsp.  Vegetable Oil $ Add to Shopping list

1. Sift together the flour, baking soda, baking powder and salt. Stir in the wheat germ and cinnamon. In a separate bowl, whisk together the buttermilk, honey and eggs. Pour the buttermilk mixture into the flour mixture and stir just until the ingredients are moistened and free of most lumps. Stir in the peaches or blueberries.

2. Place a non-stick skillet or griddle over high heat for about 5 minutes. Reduce heat to medium and pour a teaspoon of vegetable oil onto the skillet. Spread it all over the griddle. Spoon a quarter of a cup of batter onto the skillet. Repeat with as many as you can fit on the skillet. Cook the pancakes for 2 to 3 minutes or until golden brown and set. Flip and finish cooking for 2 minutes.

3. Place the cooked pancakes on a tray and keep warm in the oven while cooking the remaining batter. Use more vegetable oil as needed.


4. Serve the pancakes drizzled with warm honey or maple syrup.