Posted by: Rachel | May 19, 2011

Buttermilk Pancakes

Pancakes deserve a party.  Or at least a lot of people around to consume them.  In a family of six, we always found hungry family members or friends to finish off a batch whenever my mom fixed pancakes.  As I continue to get older, I haven’t been able to shake that precedent.  I always want to make pancakes when other people are around to enjoy them.  My former roommate can attest to this!

My mom learned this recipe from my grandmother and my mom insists that 20 years have gone by before she has been able to fix these pancakes well.  So don’t despair if your first attempt isn’t your best.  I always think they’re good; taste shouldn’t change, just texture.

pancake on a plate

Phone picture by the Homemade Chocolatier

The original recipe for this has nothing to do with chocolate.  But chocolate chips, toasted pecans, bananas, apples, nutella and even peanut butter make great add-ins and toppings for these blank canvases.  And even if you don’t like chocolate for breakfast or more texture in your pancakes, just the good ol’ pancakes with a pat of butter and downpour splash of syrup are comfort.

Be aware.  These do not have anything to do with the words ‘light’ or ‘delicate.’  But they have plenty to do with ‘fluffy,’ ‘hearty’ and ‘scrumptious.’

Buttermilk Pancakes


2 cups all-purpose flour

1 tsp baking soda

1 tsp baking powder

1 teaspoon salt

1 tablespoon granulated sugar

2 cups buttermilk

1 egg

1 tablespoon vegetable oil, plus more for oiling griddle

Cinnamon, chocolate chips, apple, jelly, peanut butter, banana, toasted nuts, syrup or whatever else you want to add or drizzle in


Mix dry ingredients (first 5 ingredients) in a bowl.  Mix buttermilk, egg and vegetable oil in another glass or bowl.

Add wet ingredients to the dry ingredient bowl and stir just until combined.  Do not overmix!

Preheat griddle and wipe a little oil on top to prevent sticking.  When water sprinkled on the griddle sizzles, then the griddle is hot enough.  Put spoonfuls of batter on the griddle.  If you want toppings, add them now.

the golden brown of cooked pancakes and lots of chocolate chips

Never too many chocolate chips. Photo by the Homemade Chocolatier

When the edges are beginning to brown and the top starts to bubble, about two-three minutes, flip the pancakes.  Allow them to cook on the other side for about another minute or until the top springs back when you touch it.

Remove pancakes from griddle and add the rest of whatever you want.  Enjoy!



  1. YES!!!!!! pancakes always make me think of you and i totally always over mix even with your mantra of “don’t over mix!” in my head:)
    these look delish!

  2. […] pancakes also were a bit more cakey and fluffy than my mom’s usual buttermilk type because of the use of two eggs instead of […]

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