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Simple and delicious recipes for Dinner and Dessert. Where salt and sweet meet.



Buttermilk pancakes make me think of my childhood. Fond memories of fluffy buttery stacks coated in Log cabin syrup. This was Saturday morning at its best!

Making buttermilk pancakes from scratch, I wouldn’t have it any other way, can seem like a lot. The measuring, the mixing, the melting…I just remind myself that good things are worth waiting for or in this case working for. Haha! But once everything has been measured, melted, and mixed, it isn’t long before they are on your plate and in your tummy!

As a kid a would drown my pancakes in Log Cabin, I have since switched to pure maple syrup and I use less of it but I still butter each pancake while they’re still hot and fresh off the griddle.

Buttermilk Pancakes

Pancakes are somewhat like a blank canvas, you can add bananas, berries (blueberries are my favorite), chocolate chips, powdered sugar, whipped cream or ton of other things. Get creative or eat them plain or as I like to say naked. 😜


Yield: 4 medium or 6 small pancakes

1 cup all-purpose flour (I used unbleached)

1 cup buttermilk (room temperature)

1 egg (room temperature)

1 tbsp granulated sugar

2 tbsp unsalted butter (melted; plus a little extra for topping)

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp pure vanilla extract

pinch of sea salt

sprinkle of cinnamon (optional)

Maple syrup

Cooking spray, vegetable oil, or butter to coat the griddle. I’ve used all three but typically use cooking spray or vegetable oil as butter can brown the pancakes too quickly.


In a large mixing bowl combine flour, sugar, baking powder, baking soda, cinnamon, and salt. In another bowl add the buttermilk, egg, and vanilla and whisk together. Once combined, drizzle in the melted butter while continuing to whisk.

Add the dry ingredients to the wet and whisk together until just combined. There may be some small lumps left but that’s ok. Do not over mix the batter. Over mixing causes the gluten to build and makes pancakes go from fluffy to dense. 🙁

I always cook my buttermilk pancakes on a griddle because it’s nonstick, has a lot of surface area, and is easy to maintain an even temperature whereas skillet or pan on the stove can have hot and cold spots but use whatever you have. Grease griddle and heat to 325 degrees F. Once at temperature pour the amount of batter you want, depending on the size of pancakes you want. Allow to cook until the batter forms small bubbles that start to break on the surface and the edge of the pancake appears less wet. Also check the color of the underside with a spatula to make sure they aren’t browning too quickly. When ready, flip and let the other side cook until golden brown. Only flip once.

When finished cooking, top your buttermilk pancakes with butter, if you like, I do! Add any fruit or leave naked and pour on the maple syrup!!

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