Old-Fashioned Buttermilk Pancakes

Don't Lose This Recipe

What’s better than Saturday mornings with a warm mug of tea and a stack of cloudy pancakes smothered in syrup and topped with a dab of melty butter? Nothing. NO-THING. Oh well, a morning without homework would have been much better, but a girl has to do what she has to do, even if it’s the most otrageous math homework ever. Luckly pancakes make up for it, yeah.

I got this flawless recipe from one of my very favorite blogs. Christin’s blog is full of no-fail recipes which will make your mouth water, and they always turn out beautifully. Trust me, I’ve tried a few ones. Plus she’s such a sweetheart, and writes lovely posts as well.

I knew I had to try these when I saw them last week, but I didn’t have any buttermilk on hand and I knew that the milk + vinegar combo wouldn’t do, so I waited until I could make some homemade butter (a post on that is on its way, I feel so bad that I’ve still haven’t shared the wonders of homemade butter with you all!) and therefore obtain some buttermilk. And, you can clearly see that these are worth the wait… what a gorgeous looking stack of pancakes if I may say so myself!

I had been looking for the perfect pancake recipe ever since I started cooking a year ago now, and these really fit the bill. The search is over, guys! I’ve tried lots of delicious recipes over this year: apple pie pancakes, chocolate chip pancakes, cinnamon roll pancakes, brownie batter pancakes… BUT these are the best-est ones I’ve ever put into my mouth. These are mom & brother approved, and they’d be dad-approved too if he ate sweets, which he doesn’t (seriously, I can’t understand trhese people who dislike dessert like no but it’s ok because there’s more for me that way *evil laugh*). Anyway, everybody adored these at home and I’m sure that if you guys try these, your families will love them as well.

Old-Fashioned Buttermilk Pancakes


  • 1 + 1/2 cups all purpose flour
  • 3 heaped tbsp. sugar
  • 1 tsp. baking powder
  • 3/4 tsp. baking soda
  • a pinch of salt
  • 1 egg
  • 4 tbsp. butter (I used homemade, which is creamier, but storebought will do)
  • 1 + 1/3 cup buttermilk


  1. Combine dry ingredients in a bowl and whick until combined.
  2. Mix all of the wet ingredients in a different bowl and whisk.
  3. Add wet ingredients to the dry ones and miz until combined. Some lumps are ok.
  4. Heat some butter or oil in a pan and when it’s hot, drop 1/4 cup of the batter.
  5. Flip each pancake when bubbles appear in the surface.
  6. While still warm, top with butter and maple syrup/honey.

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Don't Lose This Recipe

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Don't Lose This Recipe

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