Buttermilk Pancakes

Buttermilk Pancakes… delicious!

My family has been eating these buttermilk pancakes for a few years now and they absolutely love them. They are good with pure maple syrup, berries, or sugar on top. (By “they” I mean the pancakes, not my family. Just wanted to make things clear…)

Makes 12 Servings


3 cups buttermilk

3 cups all- purpose flour

3 eggs

1/2 cup milk

1/3 cup butter, melted

3 tablespoons sugar

3 tablespoons baking powder

1 1/2 teaspoons baking soda

3/4 teaspoon salt

A little bit of oil so the pancakes don’t stick to the pan



1. Combine all of the dry ingredients in a large bowl. Beat the wet ingredients together in a separate bowl.

Step 1









2.  Lightly oil a heated griddle or a frying pan. The temperature should be medium high.

3. Mix the wet mixture into the dry. Stir until there is no more visible flour.

Step 3









4.  Scoop or pour about 1/2 cup of batter on the griddle for each pancake. Cook on both sides until they are golden brown.

Step 4


They don’t take long to make; try them. I guarantee that you will love them. 🙂


Apricot Yogurt Scones

Apricot Yogurt Scones

I apologize for not posting any recipes yesterday or the day before. These scones will make it up to you though!

Makes 8 scones

You will need:

1 large egg

2 cups whole wheat flour

1 1/4 cups of diced apricots (about 4 whole apricots)

3/4 cup plain yogurt

1/4 cup honey

1/4 cup milk

5 tablespoons frozen unsalted butter

1 tablespoon baking powder

1 teaspoon cinnamon

1 teaspoon vanilla extract

1/2 teaspoon baking soda

1/2 teaspoon salt


1. Preheat oven to 400°F.

2. Whisk together the flour,  cinnamon,  honey, baking powder, baking soda, and salt in a large mixing bowl.

Step 2

3. Shred the frozen butter in your food processor. This will make the scones flaky. Mix the butter lightly into the flour/honey mixture.

4. Add the apricots and toss lightly to combine.

Step 4

5. In a separate bowl, whisk together the yogurt, milk, vanilla, and egg.

Step 5

6. Combine the two mixes just until there is no flour visible.

Step 6

7. Line a baking pan with parchment paper. Use a half-cup scoop to drop the dough onto the baking pan about 1″ apart.

Step 7

8. Gently pat each mound into a disk.

9. Bake for 18-25 minutes the scones are firm, have golden tops, and are browned on the bottom.

Apricot Yogurt Scones fresh from the oven!

These scones are best served warm.

~The Midnight Baker

adapted from: Faith in the Kitchn