Best Buttermilk Pancake Recipe

Best Buttermilk Pancakes

One of my favorite things about summertime is extra lazy mornings to enjoy a big breakfast. Unfortunately, because of my kiddos activities this summer we only have a few extra mornings at home, but when we do have them I love taking time to make one of their favorites to start the day.


Last week I thought I’d try out a new Buttermilk Pancake recipe (which doesn’t really need Buttermilk) because the recipe I’ve used for years really wasn’t all that good. These are by far the best pancakes I’ve tried, and we’ll definitely be using them as our regular recipe in the future. You might get a better pancake at Cracker Barrel, but that’s only because they do the cookin’ for you. ;)


Best Buttermilk Pancakes


  • 3 cups all-purpose flour
  • 3 tablespoons white sugar
  • 3 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 3/4 teaspoon salt
  • 3 cups buttermilk (or use 3 tbsp. vinegar plus enough milk to make 3 cups ~ let sit on counter five minutes before using)
  • 1/2 cup milk
  • 3 eggs
  • 1/3 cup butter, melted


  1. Whisk together flour, sugar, baking powder, baking soda, and salt in bowl.
  2. In another bowl, beat buttermilk, milk, eggs and melted butter.
  3. Heat griddle to medium high heat.
  4. Add the buttermilk mixture into the flour mixture and stir using fork just until blended together (there will be lumps, just try to mix it well enough so that everything's mixed and get rid of as many lumps as possible without over mixing.)
  5. Add batter onto griddle, using about 1/2 cup per pancake.
  6. Cook on both sides until done and serve.
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Cinnamon Roll Pancakes


Recipe adapted from All Recipes.  Looking for more recipe ideas? If you need a little more menu inspiration, go HERE, and be sure to try out our favorite waffle recipe too, these Cinnamon Roll Pancakes, or Peanut Butter & Banana French Toast.

Cinnamon Roll Pancakes

Cinnamon Roll Pancakes

My friend shared this recipe for Cinnamon Roll Pancakes with me, and oh my heavens, they’re just delicious! We made them last week when we had breakfast for dinner (always our favorite midweek treat . . . ), and while I couldn’t get mine to look nearly as pretty as Betty Crocker did, they still tasted just perfect. They really do taste just like a Cinnamon Roll!


(I love how Betty Crocker swirled it on top, and tried using a plastic bag for the icing but it was a bit too thick and didn’t work for me . . . maybe it’ll work for you!)


Since my kids are home from school this morning on yet another 2-hour delay, my daughter is over my shoulder watching as I type and just exclaimed “momma . . . those are so good, can we have them again today?” I guess I’d better finish up my work here and get to my real work, but be sure to add these to your must-try-for-breakfast list.


Cinnamon Roll Pancakes

Cinnamon Roll Pancakes


  • 2 cups powdered sugar
  • 1/4 cup whipping cream (for frosting, if you don't have any you might try substituting with milk)
  • 1 cup packed brown sugar
  • 1/2 cup butter or margarine
  • 1 tablespoon ground cinnamon
  • 2 cups Bisquick Heart Smart® mix
  • 1 1/3 cups milk
  • 1 egg


  1. Mix powerdered sugar and whipping cream with with whisk to make icing ~ set aside. (You will want to start with 2 tablespoons of milk rather than 1/4 cup of whipping cream if you choose to use milk instead of whipping cream, then add milk until at desired consistency.)
  2. Cook brown sugar, butter and cinnamon over medium heat, stirring frequently until butter is melted and sugar dissolves. Remove from heat but keep warm by covering.
  3. Mix together Bisquick, milk and egg with a fork until blended.
  4. Cook pancakes on griddle over medium high heat (375.) Pour about 1/4 cup batter onto griddle per pancake.
  5. Serve pancakes with cinnamon mixture between each pancake, and drizzle with icing.
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Here are the sale items you’ll want to watch for this week (1/31/13) to pinch those pennies on this meal:




Recipe adapted from Betty Thanks to I Heart Publix for the coupon matchups, and check out $5 Dinner Mom for more bargain meal deals!  If you need a little more menu inspiration, go HERE

Lightened Up Pumpkin Chocolate Chip Muffins



I saw this recipe over on Pinterest, and thought it looked a little too easy not to least try. . . plus it’s *almost* good for you! While these aren’t the yummiest muffins I’ve ever eaten in my life, they’re packed with fiber, and my daughter (who’s recently become the pickiest eater on the planet . . .) absolutely loved them.


To me they tasted a lot like the inside of a Snackwell’s Chocolate cookie, but if you’re looking for a lightened up sweet treat they’ll definitely hit the spot!  The pumpkin flavor isn’t too strong, and adding the chocolate chips (which I forgot to include the in the picture . . .) really made them a great afternoon snack.



Lightened Up Pumpkin Chocolate Chip Muffins

adapted from


  1. small can pumpkin puree
  2. 1 devil’s food cake mix
  3. 1 cup semi-sweet chocolate chips (optional)


  1. Use mixer to blend cake mix and pumpkin together. I added the pumpkin slowly, adding about 1/4 of the can until it was thoroughly combined.
  2. Stir in chocolate chips.
  3. Bake in muffin cups at 350 for 20-25 minutes. Enjoy!


You may want to also try out these Banana Chocolate Chip Muffins if you have any bananas that need to get used up . . . they’re fantastic!  Need a little more recipe inspiration? Go HERE

What Do You Do For Simple Breakfasts At Your House? (And Our Simple Breakfast Smoothie. . . )




My twelve year old decided to ban cereal this summer . . . and as a couponer you know that’s what I usually fix on those running-out-the-door mornings!  I’ve had the hardest time trying to figure out what to make him this year during school, so when he begged me try these out this morning I figured it was worth a shot.


He actually made it all by himself (hence the thrown together pics!), and loved it.  I’m excited to have something extra to add to our morning breakfast meals, and he was oh-so-happy to gobble it down. (And any time I can get two servings of fruit in him for breakfast I feel like a good mom!) ;)


Simple Weekday Smoothie (makes 3-4 servings)



  1. 1 banana Aldi has them for $.44/lb. this week
  2. 2 6 oz. banana yogurts
  3. 12 large strawberries I’m hoping to find a deal on these and then freeze them for the winter. . . they were $2.50 at Publix this morning!


  1. Clean and remove tops from strawberries.  Place in plastic bag and let freeze for at least an hour.
  2. Blend together strawberries, yogurt and banana
  3. Enjoy!


Now, how easy was that? ;)



What other ideas do you have for simple breakfasts during the school year?  I’d love to hear them, so please take a minute to share!



Maple Glazed Monkey Bread & Our Favorite Back To School Tradition


Do you have any special traditions that your family does to start off each school year?  My kids love tradition, and while most of our traditions seem to center around the holidays, one of our favorite things to do at the beginning of school each year is let each child choose a special menu plan on “their night” during the first week of school.


One of the most important parts of our back-to-school tradition is that each child has their meal served on this special “Red Plate” that we received as a wedding gift from a sweet friend of mine way too long ago.  (If you ever need a wedding gift for someone special, this is one of my favorites!) When that plate is pulled out there’s just something special that happens around the whole table, and if we remember the kids also light a few candles to celebrate. ;)   Since my Sweet Caroline always chooses breakfast for dinner, we decided to practice this week on a new Monkey Bread recipe for her special night’s dessert.


Our favorite Monkey Bread Recipe requires quite a bit more work before popping in the oven, so I was tickled when a friend shared this simpler version for a busy night treat.  I’m not sure that we love it quite as much as the original, but it was pretty yummy, and every bite was gobbled down within just a few minutes after cooling down from the oven.   Here’s the recipe if you’re in a hurry for a special treat in your home too . . .

 Maple Glazed Monkey Bread


  1. 2 small packages refrigerated biscuits (I used two of the Pillsbury ones that come in packs of 4)
  2. 1 cup brown sugar
  3. 1 tsp. cinnamon
  4. 1/2 cup butter
  5. 1/2 c maple syrup


  1. Melt butter.  Stir in maple syrup and set aside,.
  2. Mix together brown sugar and cinnamon.
  3. Pour one half of butter and syrup mixture in the bottom of a round fluted pan.
  4. Then add half the cinnamon/brown sugar mixture.
  5. Place biscuits (no need to quarter them like in many monkey bread recipes), on top of the syrup and sugar mixture.  I  just layered them around the pan on top of one and another in a circle.
  6. Sprinkle the rest of the cinnamon/brown sugar mixture over the top of the biscuits.
  7. Drizzle remaining syrup mixture over the top of the biscuits.
  8. Bake in preheated oven at 350 for 25-3o minutes.
  9. Cool for a few minutes in pan, then flip onto plate.
  10. Enjoy!


If you need a little more menu inspiration, go HERE

Almost Homemade Blackberry Cobbler


This weekend while visiting my in-laws for a very quick day trip, we gathered up the last few blackberries on their bushes to bring home and mix up a batch of cobbler.  Mr. Deaton (a sweet friend of my husband’s parents, and undoubtedly one of the nicest men you’ll ever meet), helped my kids and me pick every berry we could find.  While we were chatting he mentioned his mother’s favorite recipe for Blackberry Cobbler. . .  and if you knew Mr. Deaton, you’d know I just had to try it.


Here’s the best part:  Mr. Deaton told me that when he makes the recipe himself, he just used a Pillsbury Pie Crust instead of mixing up a fresh pie crust from scratch . . . WOOHOO!  That meant I didn’t have to stress over creating and rolling out the pie dough, but I’d still make a cobbler *almost* as good as his mom’s (which worked out just fine for me.)  If you’d love some yummy cobbler but might enjoy a lazy way to get there, here you go.  (Doesn’t lazy just sound wonderful?)




Almost Homemade Blackberry Cobbler

  1. 1/2 cup butter, melted
  2. 2 tsp. vanilla
  3. 1 cup sugar
  4. 1/2 cup all purpose flour
  5. 1 refrigerated Pillsbury Pie Crust
  6. 3 1/2 fresh blackberries, sprinkled with a little extra sugar
  7. 1 tablespoon sugar
  8. 1 egg white
  9. 2 tablespoons water
  1. Mix together butter, 1 cup sugar, flour and and vanilla.
  2. Sprinkle a little sugar over your berries, and slowly mix them into the flour mixture.
  3. Pour into greased 11×7 pan (we only had a 9×13, which worked just fine!).
  4. Using pizza cutter (or knife if you don’t have one), cut 1″ strips from the pie crust and layer on top of the blackberry mixture.
  5. Mix together egg whites and water, and lightly brush over the pastry.  Sprinkle remaining 2 tablespoons of sugar over the pie crust.
  6. Bake at 425 for 40-455 minutes, or until crust is brown.  (Mine was pretty brown at 40 minutes.)
  7. Serve with ice cream, and enjoy!
By the way, I just realized I posted two cobbler recipes in all of two weeks . . .  oops!  We really don’t eat all that much cobbler around here, but in the summertime it’s hard for this penny pincher to pass up an easy dessert made with a few free or cheap berries!




Looking for more recipe ideas? Start HERE. You may want to also check out this Blueberry Cobbler Dump Cake or Cherry Cream Cheese Cobbler



Blueberry Scone Muffins

It’s been forever since I’ve made these Blueberry Muffins, but when I saw that Publix had blueberries on sale this week I knew it was time to add them to the menu plan!  They’re absolutely delicious, and taste a wee bit more like a scone than a muffin, which suits our family just fine.  If you really love blueberries, you’ll also want to try out this Blueberry Cobbler Recipe . . . yummmm!

Here’s how to stir up some fresh homemade muffins in your kitchen this week . . .

Blueberry Scone Muffins


  1. 2 cups fresh blueberries On Sale $2.99 at Publix in new ad starting tomorrow or $3.68 at Kroger this week; also check the prices at Aldi’s!
  2. 3 cups all-purpose flour
  3. 1 1/2 cup white sugar Use $0.75/1 Dixie Crystals Granulated Sugar printable, $0.50/1 Imperial Granulated Sugar printable, $0.50/1 Imperial Granulated Sugar printable
  4. 1 teaspoon salt
  5. 4 teaspoons baking powder Use $0.30/1 Argo Baking Powder printable
  6. 2/3 cup vegetable oil
  7. 1 egg
  8. 2/3 cup milk
  9. 1/2 cup white sugar
  10. 1/3 cup all-purpose flour
  11. 1/4 cup butter, cubed
  12. 1 1/2 teaspoons ground cinnamon



  1. Preheat oven to 400 and line muffin cups or spray with cooking spray.
  2. Combine 3 cups flour, 1 1/2 cup sugar, salt and baking powder.
  3. Put 2/3 cup oil in measuring container, add egg and enough milk to fill to 2 cups.
  4. Add to dry ingredients, gently stir in blueberries.
  5. Divide batter into 24 muffin cups.


For Crumb Topping

  1. Combine 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon.
  2. Use pastry cutter (or two forks) to mix.
  3. Sprinkle on top of unbaked muffins.
  4. Bake at 400 for 20 – 25 minutes (mine took exactly 20), enjoy!


Recipe adapted from All RecipesThanks to I Heart Publix for the coupon matchups, and check out $5 Dinner Mom for more bargain meal deals!  If you need a little more menu inspiration, go HERE

Cinnamon Raisin Cream Cheese Stuffed French Toast




If you’ve been looking to make cream cheese stuffed french toast at home, this recipe is the one for you!  It’s so easy, absolutely delicious, and a great way to enjoy some BOGO Pepperidge Farm Cinnamon Raisin Bread at Publix this week.  I sooooo wish I had a fancy camera to do this yummy deliciousness justice, but you’ll just have to trust me. . . it’s perfect. (Heaven sent!)




Cinnamon Raisin Cream Cheese Stuffed French Toast


  1. 8 oz. cream cheese in tub we used the Publix fat free brand
  2. 4 tablespoons sugar
  3. 1 cup milk
  4. 2 eggs, beaten
  5. 1 tsp vanilla
  6. 1/2 tsp cinnamon
  7. cinnamon raison bread Pepperidge Farm BOGO $3.99 at Publix
  8. 2 tbsp. butter



  1. Cream together sugar and cream cheese until well blended.
  2. In small bowl, mix together milk, eggs, vanilla & cinnamon.
  3. Spread cream cheese mixture onto cinnamon raisin bread (like you would if you were going to make a peanut butter sandwich).
  4. Pour egg mixture in pie plate & melt butter in skillet or on electric griddle. Dip both sides of cinnamon bread into mixture, then cook over medium heat (about 350 on my skillet) until cooked, about 4 minutes per side.
  5. Serve with syrup & powdered sugar . . . yummmm! 



 You may also want to check out this recipe for Peanut Butter & Banana French Toast. . . mmmmmm. . .

(***** UPDATE:  A reader mentioned on Facebook that they do a similar recipe, but use 8 oz. of cream cheese whipped together with a container of marshmallow fluff for the filling.  This recipe was so good, but you can bet I’ll be trying that in the future!  Thanks, Travis!) :)


Thanks to I Heart Publix for the coupon matchups, and check out $5 Dinner Mom for more bargain meal deals!  If you need a little more menu inspiration, go HERE

Good-For-You Banana Apple Raisin Bran Muffins


I’ve had a slight problem with picking up a few too many bananas at Aldi lately, so my freezer is packed with browned bananas that didn’t get eaten quickly enough!  I finally decided it was time to do something with all those bananas, and came up with this healthified :) treat that we loved.  They’re good for you, and a great way to use up some fruit in your kitchen if you have it.


(You can also easily double the batch . . which is what I did because muffins go fast around here!)


Morning Glory Muffins


  1. 1 1/2 cups raisin bran
  2. 1 egg
  3. 3/4 cup milk
  4. 1/2 cup whole wheat flour
  5. 1/2 cup white flour
  6. 1 tsp. baking soda
  7. 1 tsp. cinnamon
  8. 2 tbsp. butter
  9. 2 tbsp. sugar
  10. 1 apple, shredded
  11. 2 very ripe banaas
  12. 1/2 cup honey



  1. Mix egg and milk in a bowl, and add raisin bran.  Let stand for five minutes.
  2. Meanwhile, in a seperate bowl, mix together flour, baking soda, cinnamonn melted butter, apple, banana and honey.
  3. Add to egg and milk mixture, and stir until mixed.
  4. Spoon unto muffin cups, and bake for 18-20 minutes (mine were closer to 18.)
  5. Enjoy!

Oh Boy Waffles With Strawberries & Chocolate Chips


Every Saturday for just about the last twelve years (at least when we haven’t had early morning ball games . . .) our family has made these Oh Boy Waffles. The recipe came from a 1969 Better Homes & Gardens cook book (you know, the one with the picnic table cover?), and undoubtedly our favorite Saturday morning treat.


This weekend, my (~very wise~) Sweet Caroline decided that we needed to fluff those waffles up a bit by adding some fresh strawberries. Then, she noticed a few chocolate chips lurking in the pantry, so she decided they’d be perfect to add to the batter as well.  The result? Heaven sent yumminess. (That girl knows a thing or two about her breakfast!)


Here’s how you can treat your family to special sweet treat this Valentine’s Day (or Valentine’s Day weekend . . .)


Oh Boy Waffles recipe adapted from BH&G Cookbook


  1. 2 1/4 cup flour (the recipe originally called for 2 1/4 cups flour, but I usually add about 1/8 cup more to get the right consistency)
  2. 4 teaspoons baking powder Use $0.30/1 Kingsford’s Corn Starch or Argo Baking Powder, exp. 4/15/12 (SS 11/06/11) or $0.30/1 Argo Baking Powder printable
  3. 3/4 teaspoon salt
  4. 1 1/2 tablespoons sugar Use $0.50/1 Imperial Granulated Sugar printable
  5. 2 beaten eggs
  6. 2 1/4 cups milk
  7. 1/2 cup vegetable oil
  8. 2 tablespoons semi-sweet morsels per waffle (optional) Use $0.50/2 Nestle Toll House Morsels printable
  9. strawberries for topping (optional) On Sale $2.49 at Publix
  10. syrup & powdered sugar for topping


  1. Sift together dry ingredients (I just beat the dry ingredients together for a few seconds with a wire whisk to sift).
  2. In seperate bowl mix together eggs, milk and vegetable oil.
  3. Add to dry ingredients and stir just until well moistened (not too long).
  4. Pour 1/2 cup waffle mix into preheated waffle iron.
  5. Sprinkle 2 tablespoons chocolate chips over batter (optional)
  6. Bake according to waffle iron directions.
  7. Top with strawberries, powdered sugar & syrup (yummmm!)



I just took a picture of my pitiful copy of this recipe (it’s hung on the door of our spice cabinet in every home that we’ve lived in, so that I can always easily access it on those groggy Saturday mornings. . . )  My mother-in-law gave my husband the cookbook back in his bachelor days, and I got a kick looking through it this morning! 



You may know how near and dear homemaking is to my heart, so this just made my day!  I need to go check my newer BH&G cookbook and see if they still include it . . .




Looking for another sweet treat to impress your family with this Valentine’s Day? This Cherry Cheese Cobbler would be perfect because the Crescent Rolls are on sale at Publix (and just about everywhere!) this week! Yummmm……


Visit I Heart Publix for more coupon matchups, and check out $5 Dinner Mom for more bargain meal deals. If you need a little more menu inspiration, check out the Recipe Gallery, and you can also see more recipe ideas over on my Pinterest board! 



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