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The 2 weeks leading up to Christmas completely sucked.  Guess who was sick, again?  MY ENTIRE HOUSE.  I’ve said it once, and I’ll say it again and again and again.  Kids are the germiest things on the planet.  Even germier than an outhouse just used by 800 of your closest friends, I’m sure of it.  They touch everything, then put their hands in their mouth, then touch everything again.  And all kids do it, soooo ya, germs just get slathered on any and every surface a kid encouters.  When the pint sized people in your house are constantly infecting themselves with illness, parents are bound to get it too.  Sigh.

Here’s how it went down: The toddler got a cold.  Just the normal runny nose and mild cough. no biggy.  Then the infant, then the husband, then me.  All within 1 week, each starting 2 days after the previous person got it.  Then we had 1 day of health in our house (well, everyone but me was feeling great, I was still only so so).  And then the very next day I came down with the flu.  Not the barfing kind but the feverish, body aching kind.  FOR 3 DAYS I was in bed, down for the count.  Finally I actually had enough energy to walk down the hall… but mainly because I had to wake up at 3 am to the toddler screaming because she had now come down with the flu.  She had a fever, body aches, the same thing I just got done with.  Then, 2 days after she got it, the infant got it.  My husband was the only one that escaped the flu this go round.  LUCKY!!!

And how do these fluffy pancakes have anything to do with my germ infested family?  They’re my saving grace.  When I’m in bed not even able to move to get the kids breakfast, I can rest assured my family is at least still getting a homemade breakfast (that’s not just cereal).  My husband can grab a few from the stash in our freezer, warm them up and baddabing.  A homemade breakfast that took approximately 30 seconds to warm up in the microwave.  Sure, I had to do the prep work to make sure the freezer was stocked, but when I’m feeling well, all it takes it about 30 minutes on a random morning when I’m making pancakes anyway.  Just make a double batch, and freeze the extras.  If you plan on taking pictures of your pancakes, do it before those grubby little germy hands attack your food.

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She’s quite pleased with her thievery.

This pancake recipe really is the perfect basic fluffy pancake base.  You can adjust the ingredients to accommodate your preferences, and you can add in different ingredients to fancy them up.  Here are just a few ideas:

Flour: Replace half of the all purpose flour with whole wheat.  I haven’t made these with almond flour, or any type of gluten free all purpose blend, so I don’t know how that would turn out.  But if you try it, let me know.

Buttermilk: Try using plain yogurt, sour cream or even just regular milk (any fat content). I’ve tried them all, and yes they do produce a slightly different texture and ‘fluffiness,’ the pancakes still turn out great.

Flavor Combos:

Cranberry Bliss = 1/2 cup white chocolate chips + 1/2 cup dried cranberries + 1 tsp lemon zest

Valencia = 2 tsp orange zest + 1 cup mini chocolate chips

Fresh Blueberry = 1 tsp lemon zest + 1 cup fresh blueberries

Birthday Cake = 1/2 cup jimmie sprinkles + 1/2 tsp almond extract

Almond Joy = 1/4 cup sweetened shredded coconut + 1/4 cup slivered almonds + 1/2 cup chocolate chips

This pancake recipe is the perfect base for just about any flavor combination.  The possibilities are endless.  Enjoy!

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Basic Fluffy Buttermilk Pancakes


  • 2 cups all purpose flour
  • 2 tbsp sugar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 cups buttermilk
  • 2 large eggs
  • 1/4 cup vegetable oil


Mix flour, sugar, salt, baking soda, and baking powder together in medium bowl.

Mix buttermilk, eggs and oil in a separate bowl and stir just until blended.

Add the wet ingredient to the dry ingredients and stir just until combined. Do not over mix! The batter should still be slightly lumpy.

Heat a skillet to medium low. Coat the skillet (or pan) with non stick spray or oil if it’s not a non stick pan.

Scoop batter onto the heated skillet (use any size scoop or spoon you like). Use the back side of the scoop (or spoon) to even out the batter.

Cook on first side until bubbles begin to form on the surface and the underside is golden (about 2-4 minutes depending on the size of your pancakes). Flip over and cook another 2 minutes until golden brown.

Makes 10-12 large pancakes. Or a ton (not literally) of smaller silver dollar size pancakes.

If you’re freezing them, cool the pancakes completely, then stack them in a plastic bag, seal the bag shut and freeze. Take the pancakes out of the bag and warm in the microwave for about 1 minute. Eat immediately.


Recipe adapted form Real Mom Kitchen