Tag: buttermilk

Whole Wheat Buttermilk Pancakes – Simply Scratch
These Whole Wheat Buttermilk Pancakes are a staple in our home. Serve with butter, fresh fruit or berries and a drizzle of maple syrup for wholesome and a deliciously healthy way to start the day. Yields 16 to 18 pancakes.

It’s always this time of year that I remember what it’s like with kids in school.

More so elementary school. I would wake up, get our girls up and hopefully they are getting dressed and not playing barbies while I’d be making breakfast and packing lunches, letting the dog out while simultaneously getting backpacks ready. Some mornings they would eat cereal or peanut butter toast. Then there were mornings when I would remember that I had just made a double batch of pancakes and froze the extras. It was a godsend on busy mornings (aka I was feeling lazy) when all I had to do was pull them out of the freezer and pop them into the microwave. In seconds, my girls have a healthy and filling breakfast.

These were those pancakes. They’re wholesome while being tender and delicious. I especially like them topped with sliced bananas and fresh berries.

Pancake mornings were always a fun treat for me and for them… they still are actually.

To Make These Whole Wheat Buttermilk Pancakes You Will Need:
- whole wheat flour – Lends structure and adds subtle earthy flavor and mouthfeel.
- unbleached all-purpose flour – Provides additional structure to the pancakes.
- granulated sugar – Adds a touch of sweetness and flavor.
- baking powder – Is what makes pancakes light and fluffy.
- baking soda – Reacts with the buttermilk to make these light and airy.
- fine salt – Use sea or pink himalayan salt to balance and enhance flavor.
- nutmeg (ground) – Warm, aromatic with subtle hints of clove.
- low-fat buttermilk – Lends delicious tangy flavor and reacts with the baking soda for light and fluffy pancakes.
- eggs – Lends richness and flavor.
- pure vanilla extract – Enhances the flavors in the pancakes.
- unsalted butter (melted and cooled) – Lends flavor and richness.
for serving:
- salted butter
- real maple syrup
- fresh berries (optional)
Combine The Dry Ingredients:

In a mixing bowl, measure and add in 1 cup whole wheat flour, 1 cup unbleached all-purpose flour, 3 tablespoons sugar, 2 teaspoons baking powder, 1 teaspoon baking soda, 1/2 teaspoon both kosher salt and ground nutmeg.

Whisk to combine.

Combine The Wet Ingredients:

In a large liquid measuring cup or bowl (preferable with a spout), add 3 cups buttermilk and crack and add in 2 large eggs.

Measure in 3/4 teaspoon pure vanilla extract.

Using a whisk, mix until combined.

Make The Pancake Batter:

Pour the buttermilk into the bowl with the dry ingredients.

With a rubber spatula, mix until just about combined.

Lastly, pour in the 3 tablespoons (melted and cooled) butter and stir to fully incorporate.

Allow the pancake batter to sit for 15 minutes while your preheat your griddle. Preheating the griddle helps with even browning of the pancakes.

Griddle the Pancakes:

Once preheated, reduce heat to 350-360° and grease the griddle with a little butter or coconut oil. Use a 1/4 cup of the batter per pancake and pour onto the griddle. My griddle can cook 8 pancakes per batch.

Wait for the bubbles to come to the top. Your pancakes are ready to flip when the bubbles pop but do not fill back in with batter or when the bottom is golden and the edges are set.

Transfer the pancakes to a rimmed baking pan and keep warm in a low 200℉ (or 90℃) oven. Repeat with the remaining batter.

Stack the beautifully golden pancakes and top with butter, fresh berries and drizzle with real maple syrup.

Fluffy and wholesome. Perfectly spiced with vanilla and nutmeg with a subtle tang of buttermilk.

WHAT TO SERVE WITH PANCAKES?

Because pancakes tend to be on the sweet side, I recommend a savory side as well as some fresh fruit.

HOW TO STORE PANCAKES:

Wrap 2 to 3 pancakes tightly in plastic wrap or store in an air-tight container for 2 to 5 days. Or wrap in plastic wrap and foil before storing in a freezer safe container/bag for up to 3 months. I do not recommend freezing the batter. It’s better to make and freeze any leftover pancakes.

Enjoy! And if you give this Whole Wheat Buttermilk Pancakes recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 8 servings

Whole Wheat Buttermilk Pancakes

These Whole Wheat Buttermilk Pancakes are a staple in our home. Serve with butter, fresh fruit or berries and a drizzle of maple syrup for wholesome and a deliciously healthy way to start the day. Yields 16 pancakes or 8 (2 pancake) servings.

Prep Time: 10 minutes

Cook Time: 8 minutes

Additional Time: 2 minutes

Total Time: 20 minutes

1 cup whole wheat flour

1 cup unbleached all-purpose flour

3 tablespoons granulated white sugar

2 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon fine salt, like sea salt or pink himalayan

1/2 teaspoon ground nutmeg

3 cups low-fat buttermilk

2 large eggs, slightly beaten

3/4 teaspoon pure vanilla extract

3 tablespoons melted butter

nonstick spray or butter, for griddle

In a mixing bowl, measure and add flours, sugar, baking soda and powder, salt and ground nutmeg. Use a whisk to combine.

In a large liquid measuring cup or bowl, measure the buttermilk and add in the eggs and vanilla. Whisk until combined.

Pour the buttermilk into the bowl with the dry ingredients. With a rubber spatula, mix until just about combined. Lastly, pour in the 3 tablespoons (melted and cooled) butter and stir to fully incorporate.

Allow the batter to rest while you preheat your griddle to 375° for 10 to 15 mintues.

Once preheated, reduce temperature to 350-360° and grease with butter or coconut oil.Pour ¼ cup of batter per pancake onto the griddle.

The pancakes are ready to flip when the holes at the top pop and don’t fill back in with batter or the bottom is golden and the edges set. About 3 mintues.

Flip and continue cooking for 1 to 2 mintues.

To keep the pancakes warm in-between batches, place on a rimmed metal baking sheet and keep warm in a low oven (200℉ or 90℃). Repeat with remaining pancake batter.

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.

Serving: 2pancakes, Calories: 219kcal, Carbohydrates: 32g, Protein: 8g, Fat: 7g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 61mg, Sodium: 502mg, Potassium: 227mg, Fiber: 2g, Sugar: 9g, Vitamin A: 243IU, Vitamin C: 1mg, Calcium: 179mg, Iron: 2mg

Author: Laurie McNamara

Course: Breakfast & Brunch

Cuisine: American
This recipe was originally posted on May 28, 2010 and has been updated with clear and concise instructions, new photography and helpful information.
This post may contain affiliate links.

Laurie McNamara

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August 12, 2025
Banana Pancakes
Banana pancakes are perfect for breakfast or brunch.

This easy Banana Pancake recipe combines kitchen staples with mashed banana for moisture and sweetness and a pinch of cinnamon for a perfect bite.
They use simple ingredients—no pancake mix required.

They come out fluffy and moist.

Double or triple the recipe to use all week or freeze for fast breakfasts that can be microwaved or toasted in minutes.

Banana pancakes can be made for a crowd and kept warm in a crockpot or oven until ready to serve.
Ingredient Tips for Banana Pancakes

Bananas: Ripe bananas with lots of brown flecks are the best for pancakes (and banana bread) since they have more sugar and natural sweetness. You can also ripen bananas in the oven if needed—check the recipe notes for directions.

Dry Ingredients: I use all-purpose flour. Swap half for whole wheat flour if desired—the texture will change slightly but still be delicious.

Baking Powder/Soda: Bananas make the batter a little bit heavy so a little extra leaving helps them to rise to fluffy perfection.

Milk/Buttermilk: Buttermilk reacts with the baking soda to make these fluffy and it adds flavor. You can replace it with soured milk—simply add 2 tablespoons tablespoon of vinegar or lemon juice to 2 cups of regular milk and let it sit for 5 minutes.

Cinnamon: Replace it with apple pie spice, pumpkin pie spice, or your favorite warm spice blend.

How to Make Banana Pancakes
1. Whisk dry ingredients together in a bowl.
2. Combine wet ingredients in another bowl.
3. Add the wet ingredients to the dry ingredients until just combined.
4. Cook (recipe below).
Serving Suggestions

What’s a pancake party without assorted toppings?
- Fresh fruit like strawberries, blueberries, fresh banana slices.
- Peanut butter, Nutella, jam, or maple syrup.
- Homemade granola, chopped nuts, or chocolate chips.
Storing Pancakes

Leftover pancakes store beautifully!

Double up and make banana pancakes ahead of time to enjoy throughout the week. Store the pancakes in the refrigerator for up to 4 days and reheat them on a dry skillet, in the microwave, or the toaster. They can also be frozen and reheated from frozen.

More Breakfast Favorites

Find a New Breakfast Recipe

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Banana Pancakes

These banana pancakes are super fluffy and packed with flavor; perfect for the whole family to enjoy.

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

Cook ModePrevent your screen from going dark

Combine flour, baking powder, baking soda, and cinnamon in a bowl. Whisk well-this is in place of sifting and creates a fluffy pancake.

Combine egg, brown sugar, milk, melted butter and mashed banana in a separate bowl.

Add the banana mixture to the dry ingredients. Stir with a spoon just until combined the ingredients are mixed; the batter should be lumpy. Let the batter rest for 5 minutes.

Preheat a large nonstick skillet or griddle to medium heat.

Add 1 teaspoon oil to the pan and use a paper towel to spread it over the pan. Pour ¼ cup of the batter onto the hot pan. Repeat, allowing ½-inch spave between the pancakes.

Once small bubbles form on top and begin to pop, use a spatula to flip the pancakes over. Cook for 1 minute more.

Buttermilk replacement: If you do not have buttermilk, add 2 tablespoons of lemon juice to a 2 cup liquid measuring cup. Top with milk to make 2 cups and stir. Let sit 5 minutes or so to thicken.
To ripen bananas: Ripen fresh bananas quickly by baking them whole in the peels. Bake at 350°F for about 15 minutes or until blackened. Cool before using.
To keep batches warm: Preheat the oven to 200°F and place a sheet pan lined with parchment paper in the oven. Transfer the cooked pancakes to the oven while cooking the remaining batches.

Calories: 432 | Carbohydrates: 69g | Protein: 13g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 81mg | Sodium: 478mg | Potassium: 496mg | Fiber: 3g | Sugar: 17g | Vitamin A: 476IU | Vitamin C: 3mg | Calcium: 212mg | Iron: 3mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Breakfast

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Holly Nilsson

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October 12, 2024
BUTTERMILK CAKE – The Southern Lady Cooks – 3 Layers
This Buttermilk Cake with Chocolate Frosting is a classic that will never go out of style! It’s a wonderful cake for any occasion.

If you are fan of delicious chocolate desserts, you will definitely want to give this delicious Sweet Chocolate Pie a try. It’s a wonderful dessert and has many great reviews.

❤️WHY WE LOVE THIS RECIPE

Buttermilk cake is good to serve family and friends as dessert or with a tall glass of milk anytime. This buttermilk cake is wonderful for any holiday. It is a classic that never goes out of style and one you will make over and over again. It makes a great presentation served on any buffet and there will not be any leftover. Serve it with a scoop of ice cream or just plain with coffee. This buttermilk cake speaks for itself. I love the simplicity of the cake and the good old-fashioned taste. You can never go wrong with this one.

🍴KEY INGREDIENTS
- White Sugar
- Shortening
- Eggs
- Vanilla extract
- All-purpose flour
- Salt
- Baking soda
- Buttermilk
Chocolate Frosting Ingredients
- Butter
- Powdered sugar
- Vanilla extract
- Milk
- Cocoa ( I use Nestles 100% pure cocoa)
🍽️HOW TO MAKE

This cake is not difficult to make and you can fully watch the process in the video player below that is located in the recipe card.

COOKING STEPS

Step 1
Preheat oven to 325. Beat sugar, shortening, vanilla and eggs together with spoon or mixer. Mix flour, salt and baking soda with a wire whisk and add to creamed mixture.

Step 2
Add buttermilk and continue mixing until smooth. Divide between 3 sprayed cake pans and bake in preheated oven for 30 to 35 minutes until centers test done.

Step 3
Let cool and remove from pans. You can frost with any frosting you like. I used the chocolate below.

Step 4
Frosting Instructions: Mix all ingredients with mixer until spreading consistency. Spread on cake.

⭐TIP

Many people don’t keep buttermilk on hand and will ask about using a substitute. I don’t feel that would be a good thing to use in this cake. Buttermilk has a higher fat and that is needed in this recipe. You won’t have the added fat when you use a buttermilk substitute.

OTHER POPULAR CAKE RECIPES
Southern Jam Cake – This is one of our most popular cakes and it goes way back with our family. We have been enjoying this cake every Christmas for over 70 years.

Sour Cream Coconut Cake – This is one is a winner and everyone loves it! Great reviews on this wonderful cake.

Southern Coca Cola Cake – This chocolate cake has been around for a long time. Many people remember that Cracker Barrel used to serve it.

Old Fashioned Snowball Cake – This is a cake your grandmother probably made! Perfect for the holiday season.
STORING & SERVING SIZE

We store this cake in cool place and it makes about 10 servings depending on the size of each piece. This cake is one you can make the night before.
Buttermilk Cake

Anne Walkup

This Buttermilk Cake with Chocolate Frosting is one anyone will love. It’s pretty simple to make and never goes out of style. Classic cake for any occasion!

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Course Cake, Dessert

Cuisine American

2 1/2 cups sugar

1 cup shortening

6 eggs

1 tablespoon vanilla extract

3 cups all-purpose flour

1/2 teaspoon salt

1/4 teaspoon baking soda

1 cup buttermilk

Chocolate Frosting Ingredients

1 stick or 1/2 cup butter softened

3 cups powdered sugar

1 teaspoon vanilla extract

5 to 6 tablespoons milk

1/2 cup cocoa I use Nestles 100% pure cocoa

Cake Instructions:

Preheat oven to 325. Beat sugar, shortening, vanilla and eggs together with spoon or mixer. Mix flour, salt and baking soda with a wire whisk and add to creamed mixture. Add milk and continue mixing until smooth.

Divide between 3 sprayed cake pans and bake in preheated oven for 30 to 35 minutes until centers test done. Let cool and remove from pans. You can frost with any frosting you like. I use chocolate frosting.

Chocolate Frosting Instructions:

Let us know by commenting below!

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© The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.
Anne Walkup

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August 26, 2024
Fried Chicken Breast
This crispy fried chicken breast recipe is fast and easy to make!

Boneless skinless chicken is marinated in buttermilk, battered and fried until tender inside and crispy crunchy on the outside.
It’s crispy, crunchy, and super delicious.

The buttermilk marinade makes it tender and juicy.

It’s great to enjoy alone, served as a sandwich, or added to salads or wraps.
Ingredients for Fried Chicken Breast

Chicken Breast: For this recipe, I use chicken cutlets or skinless boneless chicken breasts. You can also use boneless chicken thighs.

Marinade: Buttermilk helps to tenderize the chicken. You can replace buttermilk with soured milk in the recipe notes. Let the chicken marinate for at least 1 hour or up to 4 hours. Add in a dash of hot sauce for some extra flavor.

Dry Mixture: The breading for this recipe is made with a mixture of flour and cornstarch. Flour gives the chicken a classic, crispy exterior while the addition of cornstarch creates a lighter, crisper crust. For additional flavor, mix garlic powder, smoked paprika, salt, and pepper.

How to Make Crispy Fried Chicken
1. Pound the chicken and marinate for at least 1 hour (recipe below).
2. Remove from the marinade, letting the excess drip off. Dip in the flour mixture, then allow the chicken to rest.
3. Fry until crisp, drain on a paper towel, and serve.
Serve with mashed potatoes and gravy, or mac and cheese, with a side of green beans and a scoop of coleslaw.

Storing Leftovers

Refrigerate leftover fried chicken breasts in an airtight container for up to 4 days.

To reheat, allow the leftover chicken to come to room temperature while preheating the oven to 350°F. Line a baking sheet with parchment paper, and bake for 15 minutes or until the skin gets crispy. Chicken can also be reheated in the air fryer at 300°F for about 10 to 12 minutes.

More Crispy Chicken Favorites

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Fried Chicken Breast

Chicken is marinated in buttermilk, dipped in batter and pan fried to juicy, golden perfection.

Prep Time 20 minutes

Cook Time 8 minutes

Marinade Time 1 hour

Total Time 1 hour 28 minutes

Cook ModePrevent your screen from going dark

If using chicken breasts, cut the breasts in half horizontally. Pound the chicken breasts or cutlets to ¼-inch thickness.

In a medium bowl or freezer bag, combine the chicken, buttermilk, egg, hot sauce, and 1 teaspoon of kosher salt. Marinate for at least 1 hour or up to 4 hours.

In a medium bowl, combine flour, cornstarch, pepper, 1 teaspoon kosher salt, garlic powder, and paprika.

Remove chicken breasts from the buttermilk mixture, allowing excess to drip off, and dip into the flour mixture, gently pressing into the flour. Transfer to a baking rack and let the coated chicken rest 10 minutes.

Pour 1-inch of oil into a large deep skillet. Heat the oil, over medium heat to 350°F. Ensure the pan is deep so the oil doesn’t overflow when the chicken is added.

Gently place the chicken breasts into the hot oil, 2 at a time. Cook until golden brown on one side, about 3-4 minutes and then flip over while watching that the temperature remains at 350°F. Continue cooking until the second side is browned and the internal temperature is 165°F, about 2 to 4 minutes more.

Transfer to a clean baking rack and immediately season with additional salt if desired.

Replace buttermilk with soured milk. In a 1 cup measuring cup, add 1 tablespoon of white vinegar. Top to 1 cup with milk and let rest for 5 minutes.

Ensure the pan is deep so the oil doesn’t overflow when the chicken is added. Chicken can be cooked in batches in a deep fryer at 350°F.

Batches of chicken can be kept warm in a 200°F oven.

Leftovers can be stored up to 3-4 days in the refrigerator, or up to 3 months in the freezer in freezer safe bags.

Serving: 1g | Calories: 332 | Carbohydrates: 35g | Protein: 31g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 120mg | Sodium: 1401mg | Potassium: 579mg | Fiber: 1g | Sugar: 3g | Vitamin A: 323IU | Vitamin C: 2mg | Calcium: 92mg | Iron: 2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Chicken, Dinner, Entree, Lunch, Main Course

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Holly Nilsson

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June 15, 2024
Bacon Cheddar Ranch Potato Salad – Simply Scratch
Bacon Cheddar Ranch Potato Salad is both easy and delicious! Homemade ranch dresses roasted baby potatoes, crispy bacon, sliced green onions and sharp cheddar cheese.

Some say Memorial Day technically kicks off the grilling season.

Even though we’ve been grilling since late February, I do believe it’s this particular weekend when we collectively grill allthethings and serve them with fresh colorful salads, grilled vegetables, potato chips and ice cold beverages. Can you tell I’m excited? I so am.

Today I have an oldie but goodie I’m re-sharing with all of you. This recipe dates back to April of 2011. I had a little dressing left over and instead of having it going to waste, I tossed it in with leftover roasted potatoes, crispy bacon, sharp cheddar and green onions. Which is exactly how this recipe was born. It was the best thing to come out of my kitchen that year and I’ve made it several times since.

Bacon. Cheddar. Ranch. Potato Salad.

Is there a more delicious string of words? I don’t think so. 😉

To Make This Bacon Cheddar Ranch Potato Salad You Will Need:
- baby potatoes – I use a blend of potatoes, but use what you can find.
- olive oil – Lends fat, flavor and helps soften while roasting.
- kosher salt – Enhances the flavors of the recipe.
- bacon – I like to use center cut bacon in this recipe.
- sharp cheddar – I like it cut into small cubes, however shredding it is fine too.
- green onion – Adds a pop of color and fresh onion flavor.
- parsley – Lends fresh herbaceous flavor.
For this recipe, you can either use my Jet’s Ranch Dressing or this Buttermilk Ranch Dressing – Both are equally fantastic and it all depends on how much work you want to put into making ranch dressing.

Preheat your oven to 400°F or 200°C.

Wash and towel dry 3 pounds of baby potatoes. Place them onto a rimmed metal sheet pan and drizzle with olive oil and sprinkle with 3/4 teaspoon of kosher salt. Toss to combine and slide into your preheated oven for 30 minutes or until fork tender.

Then remove and allow the potatoes to cool completely before making the potato salad. Waiting for the potatoes to cool is important. Otherwise they’ll absorb all of the ranch making the salad kind of dry.

Meanwhile, cook 8 strips of center cut bacon until crispy. Transfer the crispy bacon to a paper towel lined plate. Reserve 1 tablespoon bacon fat. Once the bacon has cooled, finely chop.

Once the potatoes have cooled, add them to a large bowl. If the potatoes are a little bigger than bite-size, cut them in half.nDrizzle with 1 tablespoon warm bacon fat and toss to coat. Next add in all of the chopped bacon, 3 sliced green onions and 6 ounces of cubed cheddar.

Then pour a 1/2 cup of the ranch over top. The cool thing about this potato salad is that all the herbs and spices are all ready in the ranch! There’s garlic, dill, parsley, chives, salt, pepper etc.

Majority of the flavor-work has already been done.

Toss together. Taste-test and season with more salt if needed.

And serve or chill in your fridge until you’re ready to eat. Then serve this will grilled chicken, burgers, ribs, brats or steak. Really any and all the grilled food, because it’s perfect with anything!

Now who’s coming over to help me finish the leftovers?

Enjoy! And if you give this Bacon Cheddar Ranch Potato Salad recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 10 servings

Bacon Cheddar Ranch Potato Salad

Bacon Cheddar Ranch Potato Salad is both easy and delicious! Homemade ranch dresses roasted baby potatoes, crispy bacon, sliced green onions and sharp cheddar cheese.

Prep Time: 1 hour

Cook Time: 30 minutes

Additional Time: 30 minutes

Total Time: 2 hours

3 pounds baby redskin potatoes, washed and towel dried

1.5 tablespoon olive oil

kosher salt

8 slices center cut bacon, cooked and crumbled plus

1 tablespoon bacon fat, reserved

3 green onions, sliced

1/2 cup ranch dressing, more or less to taste

6 ounces sharp cheddar cheese, freshly grated

Preheat your oven to 400℉ (or 200℃).

Place the potatoes onto a rimmed metal sheet pan. Drizzle with olive oil, season with 3/4 teaspoon of kosher salt.

Roast for 30 minutes or until fork tender. Allow the potatoes to cool completely before assembling the potato salad.

Meanwhile, cook the bacon until crispy. Drain on paper towels and chop.

Cut larger potatoes in half and add to a large bowl Add in the reserved bacon fat and toss to coat.

Next add in the chopped bacon, green onions, cheddar and ranch. Toss until even coated.

Serve immediately at room temperature or chill until ready to serve.

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.

Serving: 1serving, Calories: 259kcal, Carbohydrates: 25g, Protein: 7g, Fat: 15g, Saturated Fat: 5g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 5g, Cholesterol: 21mg, Sodium: 246mg, Potassium: 604mg, Fiber: 3g, Sugar: 2g, Vitamin A: 214IU, Vitamin C: 27mg, Calcium: 143mg, Iron: 1mg

Author: Laurie McNamara

Course: Side Dish

Cuisine: American
This recipe was originally posted on April 18, 2011 and has been updated with clear and concise instructions, new photography and helpful information.
This post may contain affiliate links.

Laurie McNamara

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May 22, 2024
Bacon Ranch Pasta Salad
Bacon ranch pasta salad is a hearty mealtime salad.

This pasta salad is filled with bacon, cheese, and chicken in an easy, creamy homemade dressing.

This pasta salad is perfect for picnics, potlucks, and hot summer evenings.

A Main Dish Pasta Salad
- This super easy salad is so hearty we enjoy it as a lunch or main dish.
- It also makes a perfect side dish for barbecues and beyond!
- It keeps up to 4 days in the fridge, perfect for quick weeknight meals.
- Use leftover chicken and your favorite veggies to create your own version.
- The quick homemade ranch dressing is my favorite part of this recipe but you can sub it for bottled dressing if you’d like.
Ingredients for Bacon Ranch Pasta Salad
- Pasta – This salad is perfect for medium-sized pasta with ridges or holes such as rigatoni, bowties, or rotini pasta.
- Chicken – Rotisserie or leftover chicken are both great in this recipe. Salmon is a great alternative.
- Bacon – Crispy bacon adds a salty, smoky flavor. Short on time? Use a package of pre-cooked bacon bits and microwave them for about 30 seconds to crisp.
- Cheese – Cubed (or shredded) cheddar cheese adds flavor.
- Other – Tomatoes add a pop of fresh flavor, while avocado adds richness. If you plan for leftovers, add the avocado to each serving.
An Easy Homemade Dressing

The dressing is a version of my favorite homemade ranch salad dressing, and it’s delicious! It’s quick combination of mayo and sour cream with herbs and seasonings.

Greek yogurt can be used instead of sour cream for a tangier flavor and to lighten the recipe a little bit.

Option: You can also use store-bought ranch mixed with a bit of sour cream in place of homemade dressing.

Variations

Try adding any of the following to this salad:
- chopped celery, bell pepper, or red onions
- sliced black olives
- green peas
How to Make Bacon Ranch Pasta Salad
1. Prep the dressing and set aside (recipe below).
2. Boil the pasta according to package directions.
3. Toss all ingredients in a bowl and add dressing to taste. Chill for a bit to let the flavors blend.
Garnish with green onions and bacon or avocado slices.

Recipe Tips
- Cook the pasta al dente in salted water. Rinsing under cold water helps stop the cooking so the pasta doesn’t get mushy.
- The pasta will soak up the dressing as it sits, so dress generously.
- The homemade dressing in this recipe is so good, sub the herbs/seasonings with ranch seasoning or a packet of ranch mix if it’s what you have.
Leftovers

Leftover bacon ranch pasta salad will last up to 4 days in the refrigerator. Stir before serving.

More Pasta Salad Recipes
Did you love this Bacon Ranch Pasta Salad? Be sure to leave a rating and a comment below!

5 from 47 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Bacon Ranch Pasta Salad

A delicious combination of pasta, chicken, bacon, cheddar, avocado and homemade ranch dressing!

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Cook ModePrevent your screen from going dark

In a small bowl, combine mayonnaise, sour cream, milk, chives, dill, parsley, onion powder, and garlic powder.

In a large skillet, cook the bacon over medium heat until crisp. Transfer to a paper towel-lined plate to cool. If desired, whisk 1 tablespoon bacon grease into the dressing.

Bring a large pot of salted water to a boil. Add the pasta and cook al dente according to package directions. Drain well and rinse under cold water.

Set aside 1 tablespoon of green onions and half of the bacon for garnish.

In a large bowl, combine drained pasta, half of the bacon, chicken, tomatoes, green onions, and cheese. Add dressing to taste (you may not use all of the dressing) and toss well to combine. Refrigerate 1 hour before serving.

Garnish with sliced avocado if using and remaining bacon and green onion.

Use rotisserie chicken or leftover chicken.

For a quick dressing, replace the seasonings and herbs with a packet of ranch dressing mix. The dressing can also be replaced with store-bought ranch dressing.

Leftover pasta salad can be kept in the fridge in a covered container for up to 4 days. Stir before re-serving.

Serving: 1g | Calories: 413 | Carbohydrates: 32g | Protein: 15g | Fat: 25g | Saturated Fat: 7g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 47mg | Sodium: 344mg | Potassium: 361mg | Fiber: 3g | Sugar: 3g | Vitamin A: 512IU | Vitamin C: 7mg | Calcium: 106mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Pasta, Salad, Side Dish

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Holly Nilsson

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April 25, 2024
Melt in Your Mouth Buttermilk Pancakes [+ Video] – Oh Sweet Basil
The absolute best recipe (after testing hundreds) for buttermilk pancakes. In fact, these are melt in your mouth buttermilk pancakes!

The BEST Buttermilk Pancake Recipe

It’s finally here!!!! After testing, and testing, and testing all sorts of buttermilk pancake recipes, we’ve finally come up with what Cade and the girls say is finally the award winning, melt in your mouth buttermilk pancakes recipe!!

Woop there it is!

This recipe for buttermilk pancakes truly took us months of testing, but I just know you’ll love it too so it was worth every disaster and every re-do.

We tried all sorts of different techniques, like adding oil instead of butter, sifted flour or regular flour, egg whites beaten to stiff peaks, an extra egg yolk, whisking versus stirring, baking powder, both baking powder and baking soda and blah blah blah.

Everyone swears by the egg white method, but we actually found that not only did it take too much time, but the pancakes were surprisingly too airy for us. We wanted a light pancake but we still wanted it to melt in our mouths, which means we had to ditch the egg white and change up our baking soda and baking powder method.

“I make pancakes a lot, but tried this recipe this morning for the first time and the kids deemed them the BEST PANCAKES EVER! “

– OSB Reader

Buttermilk Syrup

When you make these buttermilk pancakes, be sure to try these melt in your mouth buttermilk pancakes with our Buttermilk Syrup — the combination is ridiculously amazing and delicious!

If you’re a coconut lover, try our coconut buttermilk syrup. It is actual heaven!

What is Buttermilk?

If you don’t often cook with buttermilk, you may not understand why it’s an essential ingredient in these pancakes, or even what it is.

Real buttermilk is the fat-free, flavorful liquid that’s left over after you’ve churned a batch of homemade butter (have any of you churned your own butter before?). Buttermilk is full of natural cultures and is slightly tangy, which makes it great for tenderizing meat and adding to baked goods.

Can I Substitute Powdered Buttermilk?

You can use buttermilk powder, however I HIGHLY recommend sticking with the liquid as it is absolutely better, thicker and fluffier. If you need to use powdered, I suggest our Homemade Pancake Mix.

Buttermilk Pancake Ingredients

Making buttermilk pancakes from scratch only takes basic ingredients:
- Flour: just regular all purpose flour works great
- Eggs: slightly whisk them before adding the batter
- Buttermilk: adds flavor and fluffiness to the pancakes
- Salt: enhances all the ingredient flavors
- Leavener: you’ll need baking soda and baking powder
- Sugar: adds a little touch of sweetness
- Butter: melted butter to be exact
The measurements for all the ingredients can be found in the recipe card at the end of the post.

Oh Sweet Basil Secret to the BEST Pancakes

The key to making the best pancakes isn’t the ingredients, but rather the method. If you follow this homemade pancake recipe exactly as it’s written, your buttermilk pancakes will turn out beautifully!

Should the Batter be this Thick?

Yes! Your batter should be so crazy thick you have to spread it a little on the pan with the back of your spoon. Don’t worry, they will melt in your mouth and not taste thick and dense at all.

What Milk for Pancakes?

I guess it depends on what kind of pancakes you’re making, but we prefer thick buttermilk as it brings about a lighter, fluffier and tastier pancake.

If you only have regular milk, it would still be best to use a richer milk like whole or 2%.

How to Make Pancakes {Buttermilk Pancakes}
1. In a large bowl, whisk together the dry ingredients.
2. In a separate bowl, whisk together the eggs and buttermilk.
3. Make a well in the center of the dry ingredients and add in the wet ingredients. Stir everything together until just combined using only a wooden spoon or spatula.
4. Once the flour is almost incorporated add the butter and fold together.
5. Butter the griddle after heating to medium or 350 and pour on the pancake batter, spreading a little bit. Flip the pancakes once air bubbles begin forming.
This buttermilk pancake batter should be very, very thick. That means you made it right!

How Do You Know When Pancakes Are Done?

Well, it takes practice, but definitely start with the bubbles popping on the batter side of the pancakes, at which point you should flip the pancakes. After that, I gently press on the top or gently push the top from side to side and watch for batter to press out or the middle to sink in. If that doesn’t happen, then the pancake should be done!

Why Did My Pancakes Come Out Flat?

Over-mixing pancake batter develops the gluten, which will make the pancakes rubbery and tough. For light, fluffy pancakes, you want to mix just until the batter comes together—it’s okay if there are still some lumps of flour.

Can I Use a Buttermilk Substitute?

I know a lot of you, much like ourselves, don’t keep buttermilk on hand so you may be wondering how to substitute buttermilk in pancakes, but this is one of the few times I’ll plead with you to use the real stuff.

A homemade buttermilk substitute

1 cup of milk to 1 teaspoon of vinegar or lemon juice.

However, while the vinegar gives the milk a similar tang, it doesn’t make it thick and creamy like true buttermilk. So use the real stuff please!

Our Favorite Pancake Toppings

I’ve already mentioned our all-time favorite pancake topping: buttermilk syrup. But we like to switch things up on the weekends. A few of our other favorite pancake toppings are:

Or just keep things simple with pure maple syrup and butter! It’s a classic combo for a reason, after all.

Pancake Add-Ins to Try

Once you’ve made these classic buttermilk pancakes a few times, you may want to play around with different flavor combinations and add-ins. Although we love these homemade buttermilk pancakes as is, we sometimes like to add in the following, just because:
- Chocolate chips (white, dark, or milk!)
- Chopped nuts (pecans and walnuts work really well in pancakes)
- Frozen or fresh fruit
- Lemon zest
- Chopped dried fruit
- Nut butters
Most pancake add-ins can be individually sprinkled atop the pancakes right after you’ve poured the batter onto a hot griddle. Nut butter can be gently swirled into the pancakes (you may need to warm it in the microwave first to make it easier to swirl), or just spread it on top afterward.

How to Freeze Pancakes

Freezing pancakes is incredibly easy. If you love having pancakes in the morning but don’t often have time to whip up a new batch, frozen pancakes are the way to go.

To freeze these homemade buttermilk pancakes (or any pancake, for that matter!), let them cool to room temperature on a wire rack and then place them on a baking sheet to freeze. Once they’re hard enough, remove the frozen pancakes from the baking sheet and stack them in a freezer bag. This will prevent the pancakes from getting squished when they’re first stored in the freezer.

They will keep in the freezer for 2-3 months.

How to Reheat Pancakes

When you’re ready to eat the frozen pancakes, pop them into the toaster oven, microwave, or a warm oven. You don’t need to thaw them first, they can be reheated immediately after they’re taken out of the freezer.

Your search for the best buttermilk pancakes recipe ends here! Just ask John Legend! We got a shout out from the music icon once upon a time! Whoop whoop! But seriously, these pancakes are fluffy and melt in your mouth!

More Easy PANCAKES Recipes:

Watch How These Pancakes are Made…

Servings: 8 -12 pancakes

Prep Time: 5 minutes

Cook Time: 3 minutes

Total Time: 8 minutes

Description

The absolute best recipe (after testing hundreds) for buttermilk pancakes. In fact, these are melt in your mouth buttermilk pancakes!

Cook ModePrevent your screen from going dark

Preheat a griddle to medium heat.

In a medium bowl, whisk together the salt, baking powder, baking soda, flour and sugar.

1 teaspoon Salt, 2 teaspoons Baking Powder, 1 teaspoon Baking Soda, 2 Cups Flour, 2 Tablespoons Sugar

In a separate bowl, whisk together the eggs and buttermilk.

2 Eggs, 2 Cups Buttermilk

Switch to a wooden spoon and make a well in the middle of the dry ingredients.

Pour in the wet ingredients and stir until almost completely combined.

Once the flour is almost incorporated add the butter and fold together.

2 Tablespoons Butter

Please remember, the more you stir pancakes the more flat and tough they will be so please mix until a few streaks of flour are remaining.

Butter the griddle and scoop 1/3 cup of batter and cook until bubbles begin to form, flip and cook until golden.

Serve immediately.

Pancakes can be frozen for 2-3 months.

Serving: 1gCalories: 204kcalCarbohydrates: 30gProtein: 7gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 55mgSodium: 533mgPotassium: 232mgFiber: 1gSugar: 6gVitamin A: 246IUCalcium: 124mgIron: 2mg

Author: Sweet Basil

Course: 300 + Back to School Recipes Every Kid Loves, Over 200 Favorite Easy Breakfast Recipes

Recommended Products

This is our hands down, number one most favorite syrup recipe ever!

Have you ever mixed peanut butter with maple syrup? It is fantastic!!

Or if you are in the mood for something other than pancakes, try this French toast! Another one of our favorite breakfast for dinner options is poached eggs!
Sweet Basil

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February 12, 2024
The Best Buttermilk Syrup Recipe – Oh Sweet Basil

Top your favorite sweet breakfast recipe with liquid gold, aka buttermilk syrup, the best syrup on earth!

It is the best topping for pancakes, waffles, french toast and just about anything else you can imagine. It’s thick, sweet, buttery and totally divine. It tastes like you are pouring buttery caramel all over your breakfast. Think Kneaders or Magleby’s syrup for all my Utah readers.

This is one of those recipes that I grew up with and I don’t know why, but it took me years to remember it and bring it back with my family. It’s absolutely the best syrup around and trust me, you have to try it yourself to understand. It’s not at all buttermilk-y in taste, but creamy, light, sweet, and oh so amazing. It tastes like a caramel sauce but lighter. I can barely stand to not lick my plate when breakfast is over just to get ever last bit. Ok, I do…I lick my plate clean and I am not ashamed!

Ingredients Needed for Buttermilk Syrup

All you need is 6 ingredients to make this homemade buttermilk syrup and most of them are pantry staples. Here is what you will need…

Butter: unsalted is preferred and it creates the base for the syrup

White Sugar: just regular granulated sugar

Buttermilk: makes the syrup extra creamy

Vanilla: adds flavor

Corn Syrup: enhances the caramel flavor

Baking Soda: The secret ingredient that may seem odd but trust me! It can’t be skipped!

The measurement for each ingredient can be found in the recipe card at the end of this post.

How to Make Buttermilk Syrup

Making this buttermilk syrup recipe at home takes less than 10 minutes and can totally be done simultaneously while you are cooking pancakes or waffles. Here are the basic steps…

Melt: Get the butter melting in a large saucepan on the stove top over medium heat. Add the sugar, buttermilk, vanilla and corn syrup and stir everything to combine.

Boil: Allow the mixture to come to a rolling bowl and then remove the pan from the heat and add the baking soda stirring it in to combine.

NOTE: The syrup will foam up quite a bit (see picture below to see the amount of foam, this is totally normal) so make sure your pot is big with plenty of room. I will sometimes hold my pan over the sink when I add the baking soda just in case it foams over. We don’t want a sugary mess all over the stove top! There’s nothing worse!

Simmer: Place the pan back over the heat and whisk for about 30 seconds to allow everything to incorporate. Then it is ready to serve!

The complete instructions can be found in the recipe card at the end of the post.

Tips and Variations

This recipe is quite flexible and can be customized to your liking. Experiment with the flavors your family loves best! It can also be used in a variety of ways too…not just on top of pancakes or waffles.

One way to change things up is to try different extracts. Rather than vanilla, add coconut extract (hello syrup of the gods!! Try our Coconut Buttermilk Syrup Recipe) or do half vanilla and half coconut. You can also try almond extract, orange extract, etc.

Spices can also be added to it. Add 1/4 teaspoon of cinnamon for an extra layer of flavor. A little cloves or nutmeg would also be so delicious!

Swap the white sugar for brown sugar for an extra deep caramel/molasses flavor.

Finally, buttermilk syrup can also be used as a topping over ice cream, apple pie, oatmeal, crepes, cinnamon rolls or apple crisp. It also makes a fabulous dip for sausage dunkers or french toast sticks.

Is Buttermilk Sour Milk?

Sour milk and buttermilk are different.

Buttermilk is made by adding a lactic acid bacteria to regular pasteurized milk.

Sour milk is made by adding vinegar and lemon juice to regular milk to make it sour. Either one will work for this recipe

What is a Buttermilk Substitute?

You can substitute sour milk for buttermilk in most recipes. So making sour milk is your best substitute for buttermilk, though it won’t be quite the same as if you use real buttermilk.

Make sour milk by adding 1-2 tablespoons lemon juice or vinegar to 1 cup of milk and stir. Let it sit for a 5 minutes or more.

How Long Will Buttermilk Syrup Last?

Store it in a jar or airtight container, and place in the fridge.

Buttermilk syrup will stay good, for about 1-2 weeks in the fridge.

Reheat buttermilk syrup in the microwave or on the stove top.

If someone made me pick my favorite recipes for breakfast, this easy homemade syrup would have to be on the list! It tastes like heaven on anything! Homemade buttermilk syrup is a breakfast staple in the Cheney house!

All our AMAZING SYRUP recipes:

Servings: 10

Prep Time: 2 minutes

Cook Time: 6 minutes

Total Time: 8 minutes

Description

Top your favorite sweet breakfast recipe with liquid gold, aka buttermilk syrup, the best syrup on earth!

Cook ModePrevent your screen from going dark

In a large pot or saucepan over medium heat add the butter, sugar, buttermilk, vanilla and corn syrup.

1/2 Cup Butter, 1 Cup Sugar, 1 Cup Buttermilk, 2 teaspoons Vanilla, 1 Tablespoon Corn Syrup

Heat until everything is well combined and bring to a boil.

Quickly remove the pot from the heat and add the baking soda, place back over the heat, stirring constantly. The syrup will grow large and threaten to boil over which is why a large pot is essential. If it gets too close to the edge remove from the burner and continue stirring to bring it down.

1 teaspoon Baking Soda

Stir for 30 seconds over the heat (I often just take mine off so I don’t risk boiling over) and serve immediately.

store in a jar with a lid, in the refrigerator

Serving: 0.25cupCalories: 182kcalCarbohydrates: 23gProtein: 1gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 27mgSodium: 209mgPotassium: 37mgSugar: 23gVitamin A: 323IUCalcium: 31mgIron: 0.02mg

Author: Sweet Basil

Course: 50+ Homemade Condiment Recipes

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Sweet Basil

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January 18, 2024
Chocolate Cupcakes

This classic chocolate cupcake recipe is perfect for any occasion.

Moist, chocolatey, and made with simple ingredients, these sweet treats will turn any frown upside down!

Enjoy them frosted, filled, or simply sprinkled with powdered sugar.

The Best Chocolate Cupcakes!

Quick and easy chocolate cupcakes can be baked in mini, regular, or jumbo-sized!

Perfect for birthday party decorating! Let little guests frost and decorate their creations with sprinkles, gummy candies, chocolate, or white chocolate chips.

Bake, cool, and freeze cupcakes for up to a month.

Perfectly portable! Pop one in a backpack, briefcase, or lunch kit for a quick treat!

Ingredients for Homemade Chocolate Cupcakes

Flour: This recipe uses all-purpose flour; other varieties of flour have not been tested.

Oil: Use a neutral oil, like canola or vegetable oil. This will keep cupcakes moist without changing the flavor.

Brown Sugar: Adds a rich, caramel-like sweetness and adds texture.

Buttermilk: Creates a tender crumb and helps these cupcakes to rise. No buttermilk? Mix a bit of lemon juice or vinegar with regular milk as a quick fix.

Egg: Room-temperature eggs mix more evenly; if you’re short on time, warm your egg in a bowl of warm water.

Vanilla: Adds flavor.

Cocoa Powder: Unsweetened cocoa powder adds a rich chocolate flavor and adds to the texture of these cupcakes.

Baking Soda: This leavening agent gives rise to your cupcakes. Fresh baking soda is crucial for proper lift.

How to Make Chocolate Cupcakes

In one bowl stir together the wet ingredients until combined, as described in the recipe card below.

In another bowl, whisk the dry ingredients together. Add the dry ingredients to the wet.

Bake in prepared muffin tins until a toothpick comes out clean.

Cool completely before frosting.

Mini cupcakes: Bake for 14-16 minutes

Regular cupcakes: Bake for 18-22 minutes

Jumbo cupcakes: Bake for 22-25 minutes

Frosting for Cupcakes

Keeping Cupcakes Fresh

Keep chocolate cupcakes in a covered container for up to 4 days.

Pop baked and cooled cupcakes into zippered bags, toss them in the freezer, and they’ll stay fresh for up to 4 months. When you’re ready to frost, simply thaw them out first.

For frosted cupcakes, wrap them snugly in plastic and freeze for up to 3 months.

Frostings and Toppings

Did you love these Chocolate Cupcakes? Be sure to leave a rating and a comment below!

5 from 1 vote↑ Click stars to rate now!
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Chocolate Cupcakes

Chocolate cupcakes are moist, fluffy, and have a burst of rich chocolate flavor in every bite!

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes

Author Holly Nilsson

Preheat oven to 350℉. Line a muffin tin with 12 paper liners.
In a large bowl stir together oil, brown sugar, buttermilk, egg and vanilla.
In a second bowl whisk together the flour, cocoa powder, baking soda, and salt.
Slowly add the dry ingredients into the wet ingredients and stir just until mixed. Be careful not to overmix.
Evenly divide cupcake batter into prepared muffin tin.
Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
Allow cupcakes to cool completely before covering with frosting.

Chocolate cupcakes can be stored in a covered container on the counter for up to 4 days. To freeze, let them cool and store in a zippered bag in the freezer for up to 4 months.

Calories: 186 | Carbohydrates: 29g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 15mg | Sodium: 215mg | Potassium: 116mg | Fiber: 2g | Sugar: 19g | Vitamin A: 45IU | Calcium: 41mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Cake, Dessert

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

Craving Chocolate?

Holly Nilsson
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December 31, 2023
Easy Buttermilk Pie

This easy-to-make dessert uses simple ingredients.

Buttermilk pie has a sweet tangy flavor with a custard-like texture and is delicious served chilled or at room temperature.

Buttermilk pie is very easy pie recipe.

It uses ingredients you likely have on hand.

The pie filling is a creamy, velvety custard filling that melts in your mouth!

This version has a slight lemon flavor from the juice but this recipe can be changed by adding extracts.

What is Buttermilk Pie?

This Buttermilk pie recipe is one of those classic Southern desserts that we can’t get enough of. Similar to chess pie, but made without cornmeal, its sometimes called sugar cream pie.

The texture of buttermilk pie is similar to a thick custard with a slightly caramelized top, it’s so good! I have an old box of vintage recipes loaded with tons of classic desserts and that’s where this recipe came from.

What does buttermilk pie taste like? It has a light vanilla flavor and slight hint of citrus if you use lemon juice.

Ingredients in Buttermilk Pie

Buttermilk – The base of this pie is buttermilk. You can replace it by making a buttermilk substitute.

Eggs – Eggs make help the batter to set. Ensure they’re room temperature.

Butter – Use unsalted butter.

Sugar – Granulated sugar adds sweetness.

Flavor – Vanilla extra and lemon juice (freshly squeezed is best) add flavor. You can add a little bit of lemon zest if you’d like.

Pie Crust – For ease and speed, use a pre-made crust or make this flaky homemade pie crust if time allows. With a store-bought pie crust, it’s ready to go in the oven in under 10 minutes!

How to Make Buttermilk Pie

It’s so easy to make this recipe.

Beat eggs until foamy. Add butter, sugar, and flour.

Mix in the remaining ingredients until smooth.

Pour into a pie crust and bake until golden brown (per the recipe below.)

You’ll know the pie is done when it has a browned caramelized sugar coating with a very slightly “jiggly” center. Insert a toothpick to make sure it comes out clean.

How to Store

Buttermilk pie should be stored in the refrigerator, and it tastes great chilled but can be set out to warm slightly before serving too.

This pie can be frozen. Freeze in double-wrapped slices, or double-wrap and freeze the entire pie. Defrost in the refrigerator overnight and serve warm or chilled with whipped cream or easy caramel sauce.

Sweet Southern Favorites

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4.96 from 47 votes↑ Click stars to rate now!
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Easy Buttermilk Pie

Buttermilk pie is an easy classic dessert made with simple pantry ingredients! The result is a deliciously comforting custard pie with a slightly caramelized topping.

Prep Time 15 minutes

Cook Time 55 minutes

Total Time 1 hour 10 minutes

Preheat oven to 350°F.

Line a 9-inch pie plate with unbaked pie dough.

In a medium bowl, whisk the eggs until foamy. Beat in butter, sugar, and flour until fluffy.

Add the vanilla extract, lemon juice, and nutmeg, along with a small pinch of salt, and mix until smooth.

Pour the batter into the prepared crust and bake for 45-55 minutes until a knife inserted in the center comes out clean.

Cool completely before serving.

You can use pre-made crust or prepare a Flaky Homemade Pie Crust. If the edges of the crust begin to brown, you can cover them with aluminum foil or a pie shield.

Calories: 400 | Carbohydrates: 51g | Protein: 4g | Fat: 19g | Saturated Fat: 10g | Cholesterol: 95mg | Sodium: 243mg | Potassium: 83mg | Sugar: 39g | Vitamin A: 495IU | Vitamin C: 0.7mg | Calcium: 51mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dessert, Pie

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

Holly Nilsson

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December 19, 2023
Homemade Cornbread Recipe

This fluffy homemade cornbread recipe has a hint of sweetness, and it’s easy to make.

Light, tender, and moist, this recipe is perfect for dipping, dunking, or slathering with butter.

It’s the perfect bread to serve alongside your favorite hearty soups, stews, and chili recipes!

Ingredients for Cornbread

Dry Ingredients – All-purpose flour is the base of the recipe and adds structure and texture. Baking powder helps it rise while eggs help bind it all together.

Cornmeal – Yellow cornmeal is the star of this cornbread recipe. It gives a distinct yellow color and adds flavor and texture.

Sugar – A touch of sweetness to balance out the flavors.

Buttermilk – Adds a tangy flavor, but it also helps the cornbread rise, making it fluffy and moist (see recipe notes for substitution).

Butter – Butter adds richness and flavor and helps create a golden brown crust.

Buttermilk Substitution

Buttermilk adds a rich flavor and the acidity helps this bread rise. You can replace buttermilk by placing 1 tablespoon of lemon juice or vinegar in a 1 cup measuring cup and filling it with milk. Stir and let it rest for 5 minutes before using.

This soured milk mixture can be used in almost any recipe calling for buttermilk.

How to Make Cornbread

This easy cornbread recipe is perfect to slather in honey butter or dunk into a bowl of homemade chili!

Whisk dry ingredients in a bowl per the recipe below. Mix wet ingredients in a separate bowl.

Combine the two just until moistened.

Pour the batter into a prepared pan and bake until fluffy.

Variations

This homemade cornbread recipe is super moist and tender with just a hint of sweetness. This is not an overly sweet cornbread (and it is great in stuffing or dressing).

I sometimes add a cup or so of corn kernels if I have them on hand (either canned and drained or frozen/defrosted). Other additions include diced jalapenos, shredded cheese, crumbled bacon (or bacon drippings in place of some of the butter), or fresh herbs.

Tips for Fluffy Moist Cornbread

Like most quick bread recipes (such as banana bread), mix the batter just until moistened. Overmixing can cause a dry, tough cornbread.

Check the cornbread a few minutes early to ensure it doesn’t overbake. If a toothpick inserted in the center comes out clean, the cornbread is done.

Let the cornbread cool at least 10 minutes before cutting so it doesn’t fall apart.

Serve warm or reheat in the oven or microwave to reheat.

How to Store Cornbread

Cornbread is a delicious and moist quick bread and should be stored in a tightly sealed container at room temperature (or in the fridge).

To freeze cornbread, cut it into squares and place it in an airtight container. If you are layering the cornbread, place parchment paper between the layers to avoid it sticking. Thaw by letting it sit at room temperature for about 30 minutes.

If you’d like to reheat it, wrap it in foil and reheat it in the oven for about 15 minutes at 350°F.

More Savory Quick Breads

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4.86 from 95 votes↑ Click stars to rate now!
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Homemade Cornbread Recipe

This simple cornbread recipe is light, fluffy, and delicious!

Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes

Preheat the oven to 350°F. Grease an 8×8-inch baking pan.
Combine flour, cornmeal, sugar, baking powder, and salt in a large bowl.
In a medium bowl, whisk together the eggs, buttermilk, and melted butter.
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
Pour the mixture into the prepared pan.
Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.

Buttermilk substitute: Buttermilk adds flavor as well as helps this cornbread recipe rise nicely. If you don’t have buttermilk, place 1 tablespoon of lemon juice or white vinegar in a 1 cup measuring cup. Fill to 1 cup with milk and stir. Let rest 5 minutes and use in place of buttermilk. Optional Additions: Add 1 cup corn kernels, 1 cup shredded cheddar cheese, or 1 finely diced jalapeno pepper to the batter before baking. Cornbread is great served with honey butter.

Calories: 232 | Carbohydrates: 31g | Protein: 5g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 57mg | Sodium: 233mg | Potassium: 300mg | Fiber: 2g | Sugar: 7g | Vitamin A: 305IU | Calcium: 117mg | Iron: 1.5mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Bread, Side Dish

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

Recipe adapted from Chile Cheddar Cornbread.

Holly Nilsson
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November 23, 2023

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