#FromScratch

Grandma’s Buttermilk Pancakes: Fluffy, Golden, and Made from Scratch

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Waking up to the smell of pancakes sizzling on grandma’s griddle was a tradition that made any morning special. Her buttermilk pancakes were soft, fluffy, and perfectly golden — served hot with melted butter and real maple syrup.

In this guide, you’ll learn how to make the ultimate homemade pancakes, just like grandma did: no boxed mix, just real ingredients and a few simple steps for perfect results every time.

Why These Pancakes Are So Loved

  • Incredibly fluffy and light thanks to buttermilk
  • Made from scratch with everyday ingredients
  • Ready in just 20 minutes
  • Perfect for weekend breakfasts, brunches, or even breakfast-for-dinner
  • Easily customizable with berries, chocolate chips, or spices

Ingredients for Grandma’s Buttermilk Pancakes

This recipe makes about 10–12 medium pancakes.

  • 2 cups all-purpose flour
  • 2 tablespoons sugar
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 2 cups buttermilk (or substitute below)
  • 2 large eggs
  • ¼ cup unsalted butter, melted
  • 1 teaspoon vanilla extract (optional)
  • Butter or oil for cooking

Buttermilk Substitute:

  • 2 cups milk + 2 tablespoons lemon juice or vinegar
  • Let sit for 5–10 minutes until slightly curdled

Step-by-Step Instructions

1. Mix the Dry Ingredients

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

2. Mix the Wet Ingredients

In another bowl, beat the eggs. Add the buttermilk, melted butter, and vanilla. Mix until well combined.

3. Combine Wet and Dry

Pour the wet ingredients into the dry ingredients.

Stir gently until just combined — a few lumps are okay! Don’t overmix or the pancakes will be tough.

4. Preheat the Griddle or Pan

Heat a skillet or griddle over medium heat. Add a bit of butter or oil to coat the surface.

5. Cook the Pancakes

Pour about ¼ cup of batter per pancake onto the hot surface.

Cook for 2–3 minutes, or until bubbles form on the surface and the edges look set. Flip and cook for another 1–2 minutes until golden brown.

Keep warm in a low oven while you finish the batch.

Serving Suggestions

  • With real maple syrup and butter
  • Topped with fresh berries and whipped cream
  • With banana slices and chopped nuts
  • Spread with jam, peanut butter, or honey
  • Rolled with fruit and yogurt for a breakfast wrap

Grandma’s Favorite: A little butter, a splash of syrup, and a smile.

Tips for Perfect Pancakes

  • Don’t overmix the batter — lumps are fine!
  • Let the batter rest for 5 minutes before cooking
  • Use medium heat to avoid burning
  • Wipe the skillet between batches to prevent sticking
  • For crispy edges, use a bit of extra butter on the griddle

Variations You’ll Love

  • Blueberry Pancakes: Add fresh or frozen blueberries to the batter
  • Chocolate Chip Pancakes: Mix in mini chocolate chips
  • Pumpkin Spice Pancakes: Add ½ cup pumpkin puree and spices
  • Lemon Ricotta Pancakes: Swap some buttermilk for ricotta and add lemon zest
  • Whole Wheat Pancakes: Replace half the flour with whole wheat flour

How to Store and Reheat

Store:

  • Let pancakes cool completely, then refrigerate in an airtight container for up to 4 days

Freeze:

  • Stack with parchment between and freeze for up to 2 months

Reheat:

  • Microwave: Heat in 15–20 second bursts
  • Toaster: Great for getting the edges crispy again
  • Oven: Bake at 175°C (350°F) for 5–10 minutes

Final Thoughts: A Breakfast That Feels Like Home

Grandma’s buttermilk pancakes weren’t just about starting the day with a full belly — they were about starting it with joy, comfort, and the kind of flavor you never forget.

Now you can bring that magic into your own kitchen — with every golden, buttery, fluffy bite.

Grandma’s Homemade Strawberry Jam: Sweet, Fresh, and Preserved with Love

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There’s nothing quite like opening a jar of homemade strawberry jam — especially when it’s made with grandma’s recipe. Bright, fruity, and naturally sweet, her jam was more than a spread — it was a memory, sealed in a jar.

In this guide, you’ll learn how to make classic strawberry jam from scratch, using just a few simple ingredients. No preservatives, no shortcuts — just real fruit, sugar, and love.

Why Make Strawberry Jam at Home?

  • Uses only 3–4 real ingredients
  • Tastes fresher and fruitier than store-bought versions
  • Contains no artificial preservatives or colorings
  • Great for gifting, storing, and enjoying year-round
  • Perfect for toast, pancakes, yogurt, desserts, and more

Ingredients for Homemade Strawberry Jam

This recipe makes about 3 to 4 small jars (roughly 700–800g total).

  • 2 pounds (900g) fresh strawberries, hulled and chopped
  • 2 ½ cups (500g) granulated sugar
  • Juice of 1 lemon
  • Optional: 1 small apple, grated with peel (natural source of pectin)

The apple helps the jam thicken naturally. It’s optional but highly recommended.

How to Make Strawberry Jam: Step-by-Step

1. Prep the Strawberries

Wash the strawberries well, remove the stems, and chop them into small pieces.

Place them in a large pot.

Grandma’s Tip: If you prefer chunky jam, leave the pieces larger. For a smoother texture, mash the fruit before cooking.

2. Combine with Sugar and Lemon

Add the sugar and lemon juice to the pot. If using grated apple, add that as well.

Mix everything together and let it sit for 30 to 60 minutes. This helps the fruit release its juices.

3. Cook the Jam

Place the pot over medium-low heat, stirring occasionally until the sugar is fully dissolved.

Increase the heat to medium and bring the mixture to a gentle boil. Stir frequently to prevent sticking.

Simmer for 25–40 minutes, or until thickened. Skim off any foam that forms.

4. Test the Jam

To test if the jam is ready:

  • Drop a spoonful onto a chilled plate.
  • Wait a few seconds and run your finger through it.
  • If the line stays clear and the jam wrinkles slightly, it’s done.

5. Fill and Seal Jars

Sterilize your jars and lids in boiling water.

Ladle the hot jam into the jars, leaving a small space at the top. Wipe the rims, seal tightly, and turn the jars upside down for 5 minutes.

Let cool completely before storing.

Serving Ideas for Strawberry Jam

  • Spread on warm toast, scones, or biscuits
  • Over pancakes, waffles, or crepes
  • Mixed into Greek yogurt or oatmeal
  • As a filling for cakes, thumbprint cookies, or tarts
  • On a cheese board with brie or cream cheese
  • Or the grandma-approved method: straight from the spoon!

Storage Tips

  • Refrigerator: Keeps for up to 3 weeks after opening
  • Unopened jars: Store in the fridge for up to 3 months
  • Freezer: Freeze cooled jam in containers for up to 6 months

Flavor Variations

Want to customize your jam? Try one of these ideas:

  • Mint Strawberry Jam: Add a few fresh mint leaves while cooking
  • Vanilla Strawberry Jam: Stir in ½ teaspoon of vanilla at the end
  • Strawberry Red Wine Jam: Replace part of the strawberries with red wine for a richer flavor
  • Spicy Strawberry Jam: Add a pinch of chili flakes or chopped fresh chili for heat

Grandma’s Tips for Perfect Jam

  • Use fully ripe strawberries for the best flavor
  • Always add fresh lemon juice — it enhances taste and helps with preservation
  • Don’t rush the simmering — give it time to thicken properly
  • Never double the batch — smaller batches cook more evenly
  • Stir constantly once it starts bubbling to avoid burning

Final Thoughts: A Jar Full of Memories

Grandma’s strawberry jam wasn’t just about fruit and sugar — it was about tradition, family, and the joy of homemade things. With this easy, delicious recipe, you can continue that tradition, one jar at a time.

Whether it’s for breakfast, dessert, or a little moment of sweetness during the day, this jam is the taste of home.