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READY IN 10 mins

Mom's Buttermilk Pancakes

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"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." — cinnken

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Original recipe makes 12 6-inch pancakes Change Servings

1 cup flour
1 teaspoon salt
1 teaspoon baking soda

1 egg
1 1/8 cups buttermilk
2 tablespoons butter, melted

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Directions

Preheat and lightly grease a large skillet or electric griddle.
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.
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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PREP 5 mins
COOK 5 mins
READY IN 10 mins

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Reviews More Reviews

Most Helpful Positive Review

Jul 26, 2010

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!

—Barbi

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Most Helpful Critical Review

Nov 09, 2009

I tried this recipe as written and should have known better about the amount of salt it calls for. A 1/4 Teaspn per cup of flour is enough. I also think I would cut the baking soda next time to 1/2 teaspn per cup of flour as well. There's sodium in baking soda. With the recipe written as it is, I have to give it one star due to the high sodium content. The recipe as written with the amount of salt plus baking soda makes the pancakes taste like brine. I couldn't eat it. I don't mean to be harsh but if anyone tries the recipe as written they will see what I mean. Next time I will make the adjustments and think it will turn out excellent pancakes.

—sunfluer

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572 Ratings

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Oct 26, 2009

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.

—NO KIDDING?

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Mar 31, 2010

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!

—Mary Beth

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Jun 01, 2010

Delicious! Followed the recipe exactly and they turned out perfectly, so fluffy!

—Sunshine

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Sep 29, 2009

Yay! Homemade, easy to make pancakes and as someone else mentioned they do taste like Cracker Barrel pancakes! No more Bisquick mix for me. :) The batter was very thick for me, so I added a little more buttermilk to make it a little easier to spread, but I think its because my flour was packed down pretty hard, so there was probably more than 1 cup in there. My son loves them - he devoured three and had one without syrup just because he liked the taste so much. He's already scheming about having the 1 leftover pancake for dessert!

—SANDRA_92083

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Mar 31, 2010

No need to ever buy the boxed stuff again after trying this! Wouldn't change a thing - perfect as is. Very fluffy pancakes. Thanks for sharing!!!

—Minnesota_Girl

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Sep 21, 2009

Wow, these were amazing. Everyone loved them, even the kids. I followed the recipe exactly and they turned out perfectly. I made them again with Robin Hood Nutriblend flour to make these a little healthier and they still turned out wonderfully! Very fluffy and super easy to make :) Thanks for the great recipe!

—linda0989

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Nutrition

Calories
210 kcal
11%

Carbohydrates
27.2 g
9%

Cholesterol
71 mg
24%

Fat
7.9 g
12%

Fiber
0.8 g
3%

Protein
7.1 g
14%

Sodium
1027 mg
41%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Mom's Buttermilk Pancakes

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 210
Calories from Fat: 71

% Daily Value *
Total Fat 7.9g 12 %
Saturated Fat 4.5g 22 %
Cholesterol 71mg 24 %
Sodium 1027mg 41 %
Potassium 156mg 4 %
Total Carbohydrates 27.2g 9 %
Dietary Fiber 0.8g 3 %
Protein 7.1g 14 %
Sugars 3.5g
Vitamin A 5 %
Vitamin C 1 %
Calcium 12 %
Iron 17 %
Thiamin 28 %
Niacin 25 %
Vitamin B6 3 %
Magnesium 6 %
Folate 37 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.