Mom's Buttermilk Pancakes

Mom's Buttermilk Pancakes

562 Reviews 28 Pics
  • Prep

    15 m
  • Cook

    15 m
  • Ready In

    30 m
Recipe by  Cinnken

“These pancakes are passed down from my grandmother, who was fully Scandinavian. They are light and fluffy, and great with berry syrups. I have made these for years as a special treat, and I hope you enjoy them as much as my family has.”

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Adjust Servings

Original recipe yields 12 6-inch pancakes



  1. Preheat and lightly grease a large skillet or electric griddle.
  2. Mix the flour, salt, and baking soda together in a bowl. Add the egg, buttermilk, and butter; stir together lightly, but keep it lumpy. The batter should look thick, spongy, and puffy.
  3. Drop 1/3 cup of the batter onto the cooking surface, spreading lightly with the bottom of the cup. Cook until lightly-browned on each side, 1 to 2 minutes per side.

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Reviews (562)

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The first time I made these I followed the directions exactly and they were OUTSTANDING; light and fluffy as air. The second time I made them I did not have any buttermilk in house so I made some buttermilk using milk and vinegar. The second batch was good but nowhere near as good, or as light and fluffy as the first batch I made with the real buttermilk. I don't know why they weren't as fluffy but if I have any recommendations to make I would tell you to use the real buttermilk for the best results! Added fresh blueberries to the buttermilk batter and they were delicious that way as well! This is so very simple to mix together, that I will never use the packaged pancake mixes again. When I double this I double all the ingredients except for the salt. I just love making things from scratch for my family whenever I can and this is just as simple as a boxed mix, but much, much better!!!!! Update! I added a teaspoon of Vanilla Extract to the batter - took this recipe OVER THE TOP!



These were the BEST buttermilk pancakes! They were super easy to make. If you have 3 or more people, I would double the recipe. Yummy, yummy, yummy!!! Also, I didn't change ANYTHING, but I would say it is always preferable to use Buttermilk if possible - and there's nothing like hot maple syrup on top :) Thank you for sharing this recipe, it couldn't have been easier to make.

Mary Beth

Mary Beth

First time I ever made pancakes from scratch & these were so wonderful & EZ to make. The directions were well written in describing the batter since it didn't look like any other pancake batter I'd ever gotten out of a box. The end result was fantastic. Light & delicious & just as described in the picture. Thanks!

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Amount Per Serving (4 total)

  • Calories
  • 210 cal
  • 11%
  • Fat
  • 7.9 g
  • 12%
  • Carbs
  • 27.2 g
  • 9%
  • Protein
  • 7.1 g
  • 14%
  • Cholesterol
  • 71 mg
  • 24%
  • Sodium
  • 1027 mg
  • 41%

Based on a 2,000 calorie diet



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Banana Sour Cream Bread


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