Maggie’s Buttermilk Pancakes

Maggie, my mother, made this breakfast for us almost every Saturday morning and is dedicated to her memory. It is one of my favorites along with a side of Saturday morning cartoons! Pump up the nutritional value and presentation by adding fresh fruit, such as, blueberries or strawberries.


2 eggs beaten
1/2 cup of sugar
1 cup of buttermilk shaken
1/2 cup of milk
1 teaspoon of baking soda
1 teaspoon of baking powder
1 1/2 cups of all purpose flour
Maple syrup
Fresh or frozen fruit if desired


In a large bowl whisk eggs, sugar, buttermilk milk, milk, baking soda and baking powder. Gradually combine flour. Do not over mix or pancakes will be tough. Preheat griddle or large nonstick skillet to medium high heat. Test the griddle or skillet by sprinkling a drop of water on it. If it sizzles, it is ready. Ladle onto your griddle or hot skillet. The pancakes will be ready to flip when inverted bubbles are present on the pancake. Remove when second side is light to medium golden brown. Pour maple syrup over pancakes, add fruit, if using and enjoy! Cartoons optional!

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