Buttermilk Pancakes

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Buttermilk Pancakes

Buttermilk pancakes, an all-american classic breakfast. I remember as a kid going to restaurants and eating pancakes. I wanted to love them, but as time went on I realized I didn’t. It seemed that you would pour syrup over the pancake and the pancake would suck all the syrup into it. This should be a good thing, except, despite the 1/4 cup syrup per square inch of pancake ratio, it still tasted chalky and dry.

At home growing up, we usually used a pancake mix. Which is pretty convenient, but in my opinion, still has the conundrum of the dry-tasting, syrup-laden pancake.

I gave up on them. I ordered different things at IHOP. I didn’t really make them for my family. I walked around slowly, with my head bowed in sorrow.  Life was barely worth living. But one day, I had leftover buttermilk and needed some way to use it. I decided I would give REAL buttermilk pancakes a try.

To my delight and dismay, the pancakes were fluffy and they didn’t suck up all my syrup! I felt like I could have died right then and there happy (boy, I’m glad I didn’t, but sometimes you get in the moment, you know.) We eat these bad boys a lot now. For breakfast, for snacks, for dinner, I take them to parties (not really). They are just good.

The awesome-ist thing is that it really isn’t that much harder than using a mix. Sure you get a few more measuring spoons dirty, but time-wise, I think it  takes maybe an additional 3 minutes. And it is worth it!

I have lots of other variations I make with this recipe. I’ll share those later, but for now, enjoy the classic.

Buttermilk Pancakes

Rating: 51

Prep Time: 5 minutes

Cook Time: 15 minutes

Buttermilk Pancakes


  • 1 cup flour
  • 1 tablespoon sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 egg beated
  • 1 1/4 cup buttermilk
  • 2 tablespoons oil


  1. Mix dry ingredients together in a medium sized mixing bowl
  2. Mix egg, buttermilk and oil in a small bowl
  3. Stir wet and dry ingredients until just combined.
  4. Add more buttermilk or milk to thin if needed.
  5. Drop by the spoonful onto a heated skillet
  6. Flip when the bubbles on the top of the pancake come to the surface, break and don't fill back in.
  7. Serve immediately, or layer with parchment paper and freeze for later.

Recipe Source: I thought this came from allrecipes, but when I tried to go look for the recipe to link it, I couldn’t find it. So maybe I’m crazy.

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  1. Melanie Randall says

    Life is worth living again! For un-cook-ery people like me, can you tell me how one acquires buttermilk? Is it in the milk section of the store? Thanks!

  2. Janel says

    I really like the Lehi Roller Mills Buttermilk pancake mix, but I will try this recipe out when I run out. Thanks for sharing!

    • AnitaAnita Coyle says

      I hope you like it! I haven’t really liked any pancake mix. But I don’t think I’ve tried the Lehi Roller Mills. I like their flour a lot!

  3. Shawna MorrisseyShawna says

    Anita’s pancakes are really delicious! I ate the plate full of pancakes (in this picture) when I was visiting. What we really need now is the recipe for the DELICIOUS syrup. I was seriously so good that I ate it with a spoon. :)

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