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Katie's Cucina

Buttermilk Pancakes

Growing up my mom always made pancakes from a mix (which isn’t a bad thing)… therefore anytime I’ve ever made pancakes at home I’ve always made them from a mix (I didn’t know any better). I almost always order pancakes when we are out at restaurants because they are ten times better than the kind I make at home.  I saw this recipe on The , and was instantly intrigued to try to make these. Holly-cow am I glad I tried these. These pancakes tasted just as good if not better than a mom and pop diner’s! I’ve made these twice now (all in the same week)! That’s just how good these pancakes are!

Print Recipe

Buttermilk Pancakes

Yield: 2

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes


  • 1 cup of all-purpose flour
  • 1 tbsp white sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1//4 tsp salt
  • 1 cup buttermilk
  • 3 tbsp milk ( i used rice milk--so any milk works)
  • 1 egg
  • 2 tbsp butter, melted and slightly cooled.


  1. In a large bowl, combine flour, sugar, baking powder, baking soda, and salt.
  2. In a separate bowl, beat together  buttermilk, milk, eggs, and melted butter.
  3.  Keep the two mixtures separate until you are ready to cook.
  4. Heat a lightly oiled griddle or frying pan over medium-high heat.
  5. Pour the wet mixture into the dry mixture, using a wooden spoon to blend well. Stir until it's just blended together. Make sure to not over stir! (if you want to add blueberries, strawberries, bananas, or chocolate chips this is the time to add them--pictured above is my blueberry version that came out amazing)!
  6. Pour the batter onto the griddle, using about 1/2 cup for each pancake (or less if you want silver dollar pancakes).
  7. Brown on both sides, and serve hot with butter and syrup!!!


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