Cake for breakfast, yes pancakes that is!

Irisa Raina 9


I know that there are many pancakes recipes out there; this is the one I’ve tweaked over time and really like!
Don’t like the taste of buttermilk? Substitute whole milk but do not leave out the dry buttermilk.I sometimes add more of the malted milk powder to this just to make it even more delicious….
This must be kept in the refrigerator because of the butter, and buttermilk cultures but if you don’t add those you can keep this in an air tight container for months.
But don’t forget to add the the butter & buttermilk cultures before you make them.


★★★★★ 1 vote

Makes about 6 cups of mix



  • ·
    2 cups all purpose flour
  • ·
    2 cups cake flour
  • ·
    1 cup non fat milk powder
  • ·
    1 cup cultured buttermilk blend
  • ·
    1 cup malted milk powder- ovaltine
  • ·
    1/3 cup white sugar
  • ·
    2 tablespoons baking powder
  • ·
    1 teaspoon baking soda
  • ·
    1 table spoon salt

  • ·
    12 tablespoons { 1 & ½ sticks } unsalted butter cut into ½ inch pieces
  • ·
    3 large eggs lightly beaten
  • ·
    ½ cup buttermilk “ add this slowly to get the batter to the consistency that you like”.

How to Make Cake for breakfast, yes pancakes that is!


  2. Sift all the dry ingredients one at a time, in a large bowl.
  3. After you add the butter & buttermilk cultures, process all ingredients “ NOT THE EGGS OR MILK “ in food processor until no lumps remain and mixture is texture of wet sand, about 2 minutes.
  5. Whisk 2 cups mix, 3 lightly beaten large eggs and ½ cup buttermilk, in large bowl till smooth, fry batter in lightly oiled or buttered pan till golden.
  6. If you make this as a “gift from your heart" send a jug of “pure maple syrup” along with this!

Printable Recipe Card

About Cake for breakfast, yes pancakes that is!

Course/Dish: Pancakes, Waffles
Main Ingredient: Flour
Regional Style: American
Other Tags: Quick & Easy, For Kids

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