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.