Some recipes are written in cookbooks. Others live on handwritten index cards, smudged with years of batter splatters and memories. This one falls into the latter category. These fluffy buttermilk pancakes are straight from my grandma’s kitchen—the kind of breakfast that made you sprint out of bed on Sunday mornings just from the smell wafting through the house.
Over time, I’ve tried trendy pancake stacks, boxed mixes, and even restaurant versions that swear they’re “the best ever.” But none have ever come close to the warm, tender stack my grandma would flip with practiced ease. I found the original recipe again on ChefManiac.com, and instantly, it was like being back at her kitchen table. One bite, and I knew—this was the only pancake recipe I’d ever need again.
Why These Pancakes Hit Different
There’s a reason these pancakes have stood the test of time. They’re soft but not soggy, fluffy without being cakey, and slightly tangy thanks to the buttermilk. Here’s what makes them so special:
- Buttermilk is the star: It reacts with the baking soda to create that airy rise and adds a subtle tang that balances the sweetness.
- A gentle hand = fluffier results: No overmixing here—the batter should be lumpy, and that’s exactly what you want.
- Melted butter and vanilla = flavor magic: These small additions make a big difference in both texture and taste.
This recipe is simple, honest, and full of nostalgia. Let’s get into how I make them.
Ingredients You’ll Need
(Makes about 10 pancakes | Prep Time: 10 mins | Cook Time: 15 mins)
- 1 1/2 cups all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/4 cups buttermilk
- 2 large eggs
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
How I Make Grandma’s Fluffy Buttermilk Pancakes (Step-by-Step)
1. Mix the Dry Ingredients
In a large bowl, I whisk together the flour, sugar, baking powder, baking soda, and salt. No need for sifting—just a good mix to evenly distribute the leavening agents.
2. Whisk the Wet Ingredients Separately
In a second bowl, I combine the buttermilk, eggs, melted butter, and vanilla extract. I whisk just until smooth. That melted butter makes the batter rich without weighing it down.
3. Bring It All Together—Gently
Now comes the most important part: combining the wet and dry ingredients. I pour the wet mixture into the dry and stir gently with a spatula or wooden spoon. The goal is just combined—a few lumps are not only okay, they’re ideal. Overmixing would ruin the fluffiness we’re after.
4. Get That Griddle Hot
I heat a griddle or non-stick skillet over medium heat. A quick swipe of butter or neutral oil gives a perfect golden crust. Once hot, I use a 1/4 cup measuring scoop to pour the batter onto the pan, giving each pancake room to spread.
5. Watch for Bubbles
This is Grandma’s classic trick: I wait until bubbles start forming on the surface of the pancake, usually around the 2-3 minute mark. Then I flip and cook the other side for another 1-2 minutes, just until golden brown and cooked through.
6. Stack and Serve
I like to keep the first few pancakes warm in the oven at 200°F while I finish the batch. Once they’re all done, I stack them high and serve with a pat of butter and a generous drizzle of real maple syrup. Fresh berries or a dusting of powdered sugar don’t hurt either.
Tips to Make Them Even Better
- Use real buttermilk: It’s tempting to sub in milk + vinegar or lemon juice, but nothing beats the flavor and texture of the real thing.
- Rest the batter: If I have a few extra minutes, I let the batter sit for 5-10 minutes before cooking. It helps the gluten relax and the pancakes rise even better.
- Low and slow: Medium heat is key. Too hot, and you’ll burn the outside before the inside cooks.
- Freeze extras: I freeze leftovers between layers of parchment and reheat in the toaster. They come out perfectly warm and crisped around the edges.
Variations I’ve Tried (And Loved)
- Blueberry burst: Sprinkle fresh or frozen blueberries onto the batter once it’s on the griddle.
- Chocolate chip twist: A handful of mini chocolate chips in the batter makes them dessert-worthy.
- Nutty banana: Add mashed banana and chopped pecans to the batter for a Southern spin.
- Lemon-poppy delight: A little lemon zest and poppy seeds in the mix give them a fresh, springtime vibe.
FAQ (From My Pancake-Loving Kitchen)
Q: Can I make the batter ahead of time?
A: I don’t recommend it. The leavening agents start working immediately, and you’ll lose some of that fluff if it sits too long. But you can mix the dry and wet separately and combine right before cooking.
Q: What if I don’t have buttermilk?
A: In a pinch, mix 1 tablespoon of lemon juice or white vinegar with 1 1/4 cups of milk and let it sit for 10 minutes. It’s not quite the same, but it’ll do the trick.
Q: How do I know when to flip the pancakes?
A: Wait until the surface is dotted with bubbles and the edges look slightly dry. Then give it a quick peek underneath—if it’s golden brown, flip away.
Why These Pancakes Are My Forever Go-To
There’s something about the simplicity of this recipe that keeps me coming back to it. It doesn’t need any bells or whistles to impress. It’s comforting, familiar, and always hits the spot—whether I’m serving it on a lazy Saturday or trying to recreate a little bit of home on a hectic weekday.
And while there are plenty of ways to dress them up, I honestly love them best plain with just butter and syrup. The texture is perfect, the flavor is balanced, and every bite feels like a hug from Grandma herself.
If you’re still chasing the perfect pancake, trust me—this one’s worth holding on to.
Sources: ChefManiac.com
Grandma’s Secret Buttermilk Pancakes: The Only Recipe I’ll Ever Use Again
Ingredients
- 2 teaspoons baking soda
- 2 teaspoons salt
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice or white vinegar
- 1 1/4 cups milk
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 1 large egg
- 4 tablespoons unsalted butter, melted
Instructions
- In a small bowl, combine the milk with the lemon juice or vinegar and let it sit for 10 minutes to sour.
- In a large bowl, whisk together the flour, baking soda, salt, and sugar.
- In another bowl, beat the egg and then add the soured milk and vanilla extract, mixing well.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.
- Fold in the melted butter.
- Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or cooking spray.
- Pour 1/4 cup of the batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown.
- Repeat with the remaining batter, adjusting the heat as necessary.
- Serve warm with your favorite toppings such as syrup, fruit, or whipped cream.
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