Breakfast

Buttermilk Waffles/Pancakes

The Southern Rustic
Pictured: waffles with maple syrup, bacon, eggs, biscuits with chocolate gravy

This recipe for pancake batter does double duty in our household. It makes really good pancakes as well as delicious waffles. This batter is easy to make and you can also add fruit to the batter to make it your own. It is also really good with chocolate chips and nuts added to the batter as well.

The tanginess of the buttermilk really mellows out the sweetness of the fruit or chocolate chips and makes for a really light and fluffy pancake or waffle. These pancakes/waffles are great for Sunday morning breakfasts with the family or Holiday breakfasts.

Let me share with you how to make them.

INGREDIENTS:

1 C. Buttermilk (homemade or storebought)
1 C. Flour
2 Tbsp. Sugar
2 Tsp. Baking powder
1/2 Tsp. Kosher Salt
2 Eggs
1 Tsp. Vanilla Extract
4 Tbsp. Melted Butter – cooled

  1. Combine the flour, sugar, baking powder, and salt in a bowl. Whisk together well.
  2. Add the buttermilk, butter, vanilla, and eggs. Whisk until just combined. A few lumps in the batter is fine.
  3. Butter or spray your pan/waffle iron with oil spray. Allow the pan or waffle iron to get hot. ladle in the desired amount and cook the pancakes for 2 to 3 minutes per side or until the inside of the pancake is cooked through. Remove to a plate. If you are using a waffle iron then ladle in the desired amount and close the lid and allow to cook for 5 to 8 minutes or until the waffles are golden and release easily from the waffle iron. Remove to a plate.
  4. Serve as desired.

  • ADD-INS: Strawberries, blueberries, mixed berries, raspberries, granola, bacon, pancetta, pecans, walnuts, pine nuts, lemon zest, lime zest, cinnamon, the list can go on and on according to your taste and pairings.
  • HOW TO SERVE: Maple syrup, chocolate gravy, fruit compote, fruit syrups, fresh fruit, powdered sugar glaze, or you can serve according to your favorite pairings.
  • These freeze really well so you can double or triple this recipe and make them all at once and freeze them for up to 6 months. I store them in a double layer of ziplock bags to help keep out freezer burn just in case.
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Published by The Southern Rustic

Hello Everyone! Thank you so much for stopping by. Let me tell you a little bit about me. I am a mom of two, a stepmom of 1, two wild and silly pups, and I have the best husband in the world. I also have a love of cooking and baking. I am always in the kitchen finding new recipes to try, recreating old family recipes, and reminiscing about the old ways. I am vintage at heart and love all things old and cast iron. I love spending time with the family and pups and just going where life takes us. I created my blog a few years ago with my youtube channel because I thought that If I shared a recipe, then people just might like to see just how the recipe is put together. I share all of my family recipes along with today's recipes. Whether it is old-fashioned recipes, sourdough, einkorn, desserts, sheet pan meals, or even crockpot meals, they are all absolutely delicious. I spend hours, if not days, creating and dabbling with recipes to make sure they are the best for you and your family. All of my recipes are family tested and family-approved before they are ever posted to my blog or youtube channel. Every now and again I will share some behind-the-scenes fun and chaos of our creations and family adventures. I hope you all stick around and join us here at The Southern Rustic and see what we cook up in my kitchen. You can find all of my social media information in the Contact/Donate OR the Social Media Accounts tab on my home page. There I have listed my Instagram pages, YouTube channel, Email, and other information so you can easily find everything in one place. I hope that you all have a wonderful, wonderful day and I will see you soon. Sam TheSouthernRustic

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