Some of you mentioned how much you would love to try the red velvet pancakes and waffles, but didn’t have the ingredients on hand. The red food color can be duplicated with a little beet juice (healthier way to do it too), or omitted altogether – which will not effect the flavor, just the color.

Red Velvet Pancakes & Waffles

Most of you will have flour, salt, baking soda, baking powder and cocoa in your pantry, and eggs in your fridge. The one ingredient you might not have readily available is buttermilk, but did you know you can easily make your own? I remember my Auntie Vera doing this to whip up buttermilk pancakes as a child, but I’d never tried

Auntie Vera's Buttermilk Pancakes & Waffles

it myself. I put it to the test at a clients’ house recently when I decided to make him some homemade ranch dressing at the last minute. All you have to do is pour a cup of milk into a jug, add 1 tablespoon of white vinegar or lemon juice (any kind of acid should work), stir well and let it sit at room temperature for 15 minutes.

Homemade Ranch Dressing

BTW, I’ll never use store bought ranch dressing again! It is SO easy and yummy to make your own. What are your favorite buttermilk recipes?

Servings: 6


1 cup buttermilk
1/3 cup mayonnaise (store bought or homemade – I use light mayonnaise to cut calories)
2 tablespoons fresh Italian parsley, finely chopped
2 cloves garlic, minced
1 teaspoon celery seed
1 teaspoon dry mustard
1 pinch cayenne (optional)


Whisk together all of the ingredients in a small bowl, cover and refrigerate. This should last 4-5 days in the refrigerator.

Serving Suggestions:

Serve tossed into green salads, or as a dip for crudites or for buffalo wings.

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  • July 6, 2012
    1:51 pm

    I love buttermilk! When I buy it to use in a recipe, I drink what is left over or bake up some extra muffins to freeze for later. I tend to use vinegar and oil for dressings, but will give this a try. I’d love to have it on hand to dip vegetables into at lunch. Trying to really base the main part of my meals on vegetarian entrees since they’re lighter. That being said, lean ground beef is not a bad price right now, so when I shop on Saturday I suspect I’ll buy extra and make up a pot of chili and possibly a meat loaf. That way, I’ll have some heartier entrees frozen for cooler days or when the boys drop by for a visit.

    • July 7, 2012
      8:37 am

      I think I will do one of these on making Mayonaisse and all the flavored aioli’s you can do too – so easy, and can make a world of difference to so many dishes you prepare – thank you for the idea, Ruthee!

  • July 6, 2012
    10:07 am

    Houston’s buttermilk garlic dressing is heavenly and they make it fresh every day. It is simple to make at home also.

    • July 6, 2012
      12:22 pm

      That recipe does look delicious, but will also have many more calories by adding sour cream.

  • July 6, 2012
    12:00 pm

    I’m so happy to see this! I end up pouring out most of the buttermilk if I buy even a quart. Now I won’t have to waste it! I had heard of this, but I’m thrilled to hear that it works. Thanks!

    • July 6, 2012
      12:24 pm

      I know – I’m thrilled to have finally tested it myself for that very reason. Having said that, in the past I have frozen any leftover buttermilk, and defrosted at a later date with quite good results, so please don’t just toss it away.

  • July 6, 2012
    12:06 pm

    Jewels, you read our minds, yesterday as I read the recipe of the red velvet waffles I was wondering what could be the closest thing available over here in Italy to buttermilk..thanks!!!

  • July 6, 2012
    12:25 pm

    Oh you will love the new website Barbara – it will have a standard to metric conversion tool for all of the recipes!

  • July 6, 2012
    2:05 pm

    My faves are Chocolate Mud Cake & of course Irish Soda Bread – White & Brown. There’s nothing like a a couple of thick slices of soda bread fried crisp on both sides, sprinkled with a little salt, then topped with crispy rashers and a soft fried egg…. the breakfast my late Grandad would dish up on a Friday morning before we got the bus into the village to do the groceries. Some great food love stories start early…

    • July 7, 2012
      8:39 am

      I’m embarrassed to admit I have never had soda bread before. Just last week a contestant on Masterchef made some and got rave reviews from the judges – now my curiosity really is piqued.

  • July 7, 2012
    9:48 am

    Fantastic! I usually end up freezing left over buttermilk because any recipe I’ve used it for leaves tons left over and you can only buy it by the litre here. This is perfect!

  • July 7, 2012
    7:28 am

    Thank you for this recipe.
    I make my own pesto, and mayonaise, too; tastes much better. So this comes in handy.
    Talking about the mayonaise. I read once that Light products aren’t so light at all; they have EXTRA calories.But that is not true apparently, I guess, since you use it, to cut calories? Just a question…

  • July 7, 2012
    8:43 am

    Oops, Thamar – it was your post I read about the homemade mayo (I keep getting logged out of my own site, and I sometimes forget where I read things by the time I get logged back in – can’t WAIT for the new site).

    Light products have less fat, and usually lower calorie counts. I think what you are referring to is they often make up for flavor with added sugar – which in the long run may well account for the growing obesity rate.

  • July 7, 2012
    9:57 am

    I should hope you would find this useful Miss Cakemaker extraordinaire!

  • July 7, 2012
    10:44 am

    I love your blog. You give us country cooks hope. I am trying to spread a little inspiration for a young man who quite frankly gave me my ‘brave’ back. I grew up with his Mom. If you get the chance google Colby Salerno and pass it on…I swear all I did was register the golfers, his Mom was a terror in her golf cart!

  • July 9, 2012
    10:31 am

    This is how I use buttermilk!

    Chuy’s Jalapeno Ranch Dip
    1 quart Kraft Real Mayonnaise
    1 cup buttermilk (do not use 1% fat – use the full fat buttermilk)
    1 cup jarred sliced jalapenos (packed in water)
    2 small fresh jalapenos, seeded and de-veined (although I do keep some of the seeds)
    1 – 7.76 ounce can of La Costena Green Mexican Salsa (mild), or tomatillo salsa if you can find it
    1 small bunch cilantro
    3 packets Hidden Valley Ranch Buttermilk Ranch dressing mix (not the dip mix)
    Pack 1 cup of the jarred jalapenos down and pour the juice over to fill the empty space – the jalapenos and juice together should equal one cup.
    De-seed, de-vein and chop the fresh jalapenos.
    In mixer bowl, combine mayonnaise and buttermilk. Add all 3 packets of dressing mix. Mix until well blended.
    In food processor, or blender, combine jarred jalapenos, raw jalapenos, green salsa (only use ½ of the can) and cilantro. Pulse until finely chopped.
    Combine peppers/salsa into mayo/buttermilk and mix until evenly incorporated. You can adjust the spice level from there. If you want more of a kick, add the juice from the jarred jalapenos.
    Let sit for a few hours.
    Serve with corn tortilla chips.
    Makes a little over a quart of dip.