Mom's Buttermilk Pancakes

15 pancakes
30 min

The phrase “if it ain’t broke, don’t fix it” applies to many of the recipes in my recipe box that have been passed down for generations. Sometimes the most traditional and basic recipes are the biggest successes. Whether you consider yourself a more seasoned cook or the thought of cooking a meal gives you a knot in your stomach, recipes like Mom’s Buttermilk Pancakes set you up for success no matter your skill level.


These pancakes are so light and fluffy and go perfectly with your favorite maple syrup. This batter is so easy to whip together and makes a nice, tall stack of pancakes.

Look for lots of bubbles on top before flipping!

Tall stack of Mom's Buttermilk Pancakes make the perfect breakfast!

Finish off the pancakes with a drizzle of maple syrup.

Recipe details
  • 15  pancakes
  • Prep time: 10 Minutes Cook time: 20 Minutes Total time: 30 min
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Ingredients

  • 2 eggs beaten
  • 2 tbsp. granulated sugar
  • 2 cups buttermilk
  • 2 1/2 cups flour
  • 1/2 tsp. salt
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 2 tbsp. shortening
Instructions

In a small microwave safe bowl, melt shortening in microwave in 30 second intervals until completely melted. Set aside.
In a large mixing bowl, whisk eggs & sugar. Add the milk and stir.
Mix in flour, salt, baking soda & baking powder. Pour in melted shortening. Beat until well combined.
Heat griddle to medium heat. Grease griddle with small pat of butter. Using a 1/4 cup measure, drop batter onto griddle to form pancake.
Cook 1 1/2- 2 minutes until bubbles form over all of the pancake. Flip over and cook another minute or two until golden brown. Repeat until all the batter is used.
Tips
  • Try different toppings or mix-ins: Gently mix blueberries or strawberry pieces into the batter before cooking. Before flipping pancakes, sprinkle with chocolate chips, bananas or chopped pecans.
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Comments
  • Simone Didier-Alleman Simone Didier-Alleman on Jan 25, 2021

    I've had to start eating gluten free, FODMAP, and several other allergies for over 2 years now. I miss everything that doesn't taste like cardboard, grit, air & dirt. I'm also tired of playing guinea pig, spending tons of $, and still the food is lacking. I also refuse to eat anything that tastes like garbage, because eating is painful. Every now and then I experiment, and have to see if my body likes it. I don't pass out compliments unless they are truly deserved. You my dear are an angel. I was able to swap out the flour with an all in one gluten free flour that I've found is as close to normal as possible. It's Krusteaz all in one GF flour. They were a delightful, gift to eat. Thank you soooo much.

    • The Darling Apron The Darling Apron on Jan 25, 2021

      Wow Simone, thank you so much for your feedback! I love to know that you were able to make these GF and they were still delicious! Thanks for taking the time to let me know, I truly appreciate it!

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