Classic Buttermilk Pancake Recipe

Yes, fine.  You’ll probably save about 3 minutes of time if you decide to make your pancakes from a box mix.

I know those 3 minutes are important minutes that you could be spending shouting at your children to brush their teeth, searching for shoes to put on everyone’s feet (shoes that match, even, because you are Super Woman), and maybe you need that time to explain to your husband that no, his shirt really doesn’t match his tie and he sort of looks like a hobo.

I get it.

You’re busy.

These pancakes are worth the hobo-looking husband and the children going to school in mismatched shoes with stinky breath.

Take the extra 3 minutes, make the pancakes from scratch, and rejoice in all that is buttery, fluffy, and delicious.

I’ve been making these fluffy pancakes my whole life and when I dare cheat and grab a box of pancake mix, my family revolts. So, yeah. Make these and enjoy!

Classic Buttermilk Pancakes

These pancakes always cook up super fluffy and flavorful! They're just as easy as the box mix, but they taste so much better.


1 cup all purpose flour
2 tablespoons sugar
1 teaspoon cinnamon
1/8 teaspoon nutmeg
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup buttermilk (or 3/4 cup regular milk plus 1 tablespoon vinegar - let sit for 5 minutes)
1 teaspoon vanilla
1 egg
2 tablespoons vegetable oil


Combine the flour, sugar, cinnamon, nutmeg, baking powder, baking soda, and salt in a large mixing bowl.
In a small bowl, mix together the buttermilk, vanilla, egg, and oil until well combined.
Pour the wet ingredients into the dry and whisk together until most of the lumps are gone. Do not overmix.
Heat a large skillet over medium heat and spray with cooking spray.
Pour 1/4 cup of batter into the skillet and cook until bubbles form on the surface. Flip the pancake and cook until browned on the bottom and the center is done.

pancake recipe adapted from