Homemade Pancakes

PancakesThis is my go-to recipe when my kids have friends sleep over, and I’ve made these pancakes on several school mornings as well! I also use store-bought box mix, but when I serve these homemade pancakes, my family always knows instantly! They love them!

I make this recipe the night before and simply give the mixture a stir the next morning before cooking. This recipe keeps nicely in a sealed-tight container for a few days, if you want to double the ingredients for more than one batch.

My kids tend to make these “breakfast” pancakes more like “dessert” with all the chocolate chips they add, but they are still optional! I have also added a teaspoon of vanilla on occasion, just for something different.

Homemade Pancakes

2 cups flour

¼ cup sugar

2 ½ teaspoons baking powder

½ teaspoon baking soda

¼ teaspoon salt

2 eggs

2 cups buttermilk

½ cup melted butter

Mini chocolate chips (optional)

Mix eggs, buttermilk and butter together. Whisk in all other ingredients. Mix can be slightly lumpy.  Add a little more buttermilk or flour to reach desired pancake consistency/fluffiness for your family’s preference. Cook on griddle with non-stick spray and enjoy!Minichips

So Easy Banana Chocolate Chip Muffins

I look forward to blogging more again when September arrives! Our kids are still on summer vacation for another week, so life is bananas with school shopping and sports schedules.  Speaking of bananas…. 🙂

I found overripe bananas in the fruit basket today and decided to make my go-to recipe for banana muffins. Sooooo easy!


3 ripe bananas

3 Tablespoons butter, softened

¾ cup sugar

1 egg

1 ½ teaspoons baking powder

1 teaspoon baking soda

1 ¾ cups flour

½ cup chocolate chips


Preheat oven to 350.  Mash bananas. Mix with sugar, egg and butter.  Add remaining ingredients and blend well. (I often add more chocolate chips.) Spoon mixture into paper muffin cups.  Bake for 20 minutes. 

Option: Eliminate chocolate chips; add nuts.

Delicious Blueberry Muffins

My daughter picked blueberries last week and I made the muffins! This is our favorite fruit muffin recipe!

Muffin Ingredients:

1/2 cup butter, softened

2 eggs

1 & 1/2 cups sugar

2 teaspoons vanilla

1/2 cup milk

2 & 1/2 teaspoons baking powder

2 cups flour

2 & 1/2 cups blueberries (frozen or fresh)

Topping Ingredients:

1/2 cup melted butter

1/2 cup brown sugar

1/2 cup oats (I use Old Fashioned Quaker Oats)


Preheat oven to 375. Use paper baking cups (regular or large muffin size) or spray and flour a cupcake pan. 

Beat butter, eggs and sugar.  Add remaining ingredients, using milk little by little to keep batter moist.  Fold in blueberries.  This batter is thick, the consistency like cake batter. 

Spoon into muffin cups & sprinkle the topping on each muffin.  Don’t overfill the cups.  Bake 15-20 minutes.

Tip:  If you use frozen blueberries, be sure they are defrosted.