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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1 1/8 cups
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!
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.
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.
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!
Delicious! Followed the recipe exactly and they turned out perfectly, so fluffy!
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!
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!!!
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Mom's Buttermilk Pancakes
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 71
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