Fluffy Buttermilk Pancakes






Tell me… do you prefer pancakes or waffles? I’m more of a waffles kinda gal, but without a waffle maker, I’ll have to settle for pancakes. I’ve made pancakes from scratch once in my life before this batch. Can you believe it? Hey, I warned you guys I was a rookie with the stovetop. I wasn’t kidding.

Notice anything different from these photos? Yup, I’ve started adding a watermark. A total bummer in my opinion.. it definitely wasn’t something I wanted to do. I was browsing Pinterest earlier and noticed one of the pictures from my blog. I clicked on the link and was taken to a blog for “healthy recipes” with my food picture, but a completely different recipe attached. First of all, my recipes are definitely not the healthiest. I even have a recipe that uses 3 sticks of butter! Second of all, to use one of my pictures and link a completely different recipe to it? Not cool. Not to mention that there was no credit.. I guess there’s only so much you can control with the internet now and days.

/End rant. These pancakes were soooo fluffy (Despicable Me, anyone?)! I used whole wheat flour and do admit that it gave them a different flavor and texture. They tasted healthier. Who knew that pancakes could taste healthy? My DB ate 6 pancakes over a span of three days. Refrigerate them after they’re cooked and microwave them for a minute and a half the next morning. This recipe comes from AllRecipes. Feel free to add a handful of chocolate chips or blueberries to jazz them up!

  • 3/4 cup buttermilk
  • 1 cup all-purpose flour
  • 2 tablespoons white sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 egg
  • 2 tablespoons butter, melted
  • cooking spray
  1. Mix flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. 
  2. In a separate bowl, whisk egg and butter into the buttermilk. Pour the flour mixture into the wet ingredients and whisk until lumps are gone.
  3. Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Carefully flip with a spatula, and cook until browned on the other side.




  1. says

    Before Pinterest I used to ‘steal’ pictures all the time, but I never posted them so I didn’t have to worry about crediting them. I don’t think you should feel bad about using a watermark at all. It takes the work out of remembering where pictures come from.

  2. says

    I am new to the baking world! I love your blog and have made many of your recipes… which I always give you credit!
    I was wondering if this pancake batter could be used in a waffle iron?
    My husband and I received one as a wedding gift almost 2 years ago and have never used it. I’m thinking I might break it out this weekend and then saw this post, so just had to ask! Those pancakes looks delicious!

  3. says

    The watermark is a great idea. I’m equal opportunity when it comes to pancakes and waffles :))). “Rookie with a stovetop?!?” LOL…that’s me too.

  4. Indigo Ivy says

    I’m confused… if the recipe came from Allrecipes.com, what difference does it make where the picture comes from. ??? A skilled veteran knows how to crop your watermark right out of the picture! Nonetheless, thanks for the buttermilk pancake recipe! I, too, followed this link from Pinterest!

  5. says

    Thank you for the recipe! I tried it this morning and it was delish! I did have to add a little milk to it until it was a bit thinner. It was way too thick to even whisk. But they turned out beautifully. Best pancake recipe I’ve tried so far!

  6. says

    I will right away seize your rss as I can’t find your e-mail subscription link or e-newsletter service.
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