Grandma's Buttermilk Pancakes
Fluffy, tender pancakes made with buttermilk and a hint of vanilla, served with a drizzle of pure maple syrup for a nostalgic breakfast treat. This american-inspired breakfast ready in about 27 minutes layers all-purpose flour, baking powder, salt into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 210 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 2 tbsp granulated sugar
- 1 1/4 cups buttermilk
- 2 large eggs
- 3 tbsp, melted unsalted butter
- 1 tsp vanilla extract
- 1/4 cup maple syrup
Instructions
- Step 1: Whisk together 1 1/2 cups all-purpose flour, 2 tsp baking powder, 1/2 tsp salt, and 2 tbsp granulated sugar in a large bowl.
- Step 2: In a separate bowl, beat 2 large eggs, then whisk in 1 1/4 cups buttermilk, 3 tbsp melted unsalted butter, and 1 tsp vanilla extract until smooth.
- Step 3: Pour the wet ingredients into the dry ingredients and stir with a spoon until just combined—do not overmix; small lumps are okay.
- Step 4: Heat a nonstick skillet or griddle over medium heat (350°F) and lightly butter with 1 tsp butter. Pour 1/4 cup batter per pancake, cooking for 2-3 minutes until bubbles form on the surface and edges look set.
- Step 5: Flip pancakes and cook for another 2 minutes until golden brown and cooked through; keep warm on a plate while cooking the rest.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Grandma's Buttermilk Pancakes take to make?
Total time is about 27 minutes (15 min prep + 12 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Grandma's Buttermilk Pancakes?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Grandma's Buttermilk Pancakes?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Grandma's Buttermilk Pancakes for a different number of people?
The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Grandma's Buttermilk Pancakes?
American breakfast like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Absolutely wonderful.
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
