This weekend we had guests stay overnight. My nephews requested our famous buttermilk pancakes for breakfast, and well, I couldn’t say no! They like eating theirs with syrup. I prefer mine with an over-easy fried egg on top, a pat of butter, and just a drizzle of syrup for that perfect balance of savory and sweet. As you can imagine, they were such a hit with the boys, plates were practically licked clean!
What makes these pancakes so special isn’t just how fluffy or delicious they are, though they are truly both, it’s the story behind them. This recipe has been in our family for generations. It was passed down from my grandma, who ran a cozy little restaurant in Midwest Wisconsin. Her pancakes were the stuff of legend – simple, comforting, and made with love. Locals would stop in just for a stack and a hot cup of coffee, and nobody left hungry or without a smile.
Growing up, my mother and I would make these pancakes together, again and again, trying to capture that same magic Grandma served from her griddle. We’d experiment with the tiniest tweaks, measuring and whisking with care, striving to get them just right, crispy on the edges, soft and airy inside, and that unmistakable tang from the buttermilk. It became a cherished ritual, one that connected us not just to each other but to Grandma’s memory and the warmth of her kitchen.
Now, I’m the one flipping pancakes on weekend mornings, making sure every bite lives up to the tradition. They’re a staple in our home, requested by nephews, praised by friends, and loved by my own kids. There’s something so grounding and joyful about sharing this little piece of our family’s history. It’s more than breakfast, it’s a legacy, served hot off the griddle.
Are you in the mood for buttermilk pancakes? I hope you enjoy this recipe as much as my family has for generations. I usually find buttermilk at my local grocery stores, including Walmart and Pick ‘n Save. Enjoy!
Germaine’s Buttermilk Pancakes From Scratch
Servings: ~8 pancakes (serves 3–4)
Ingredients
- 4 cups buttermilk
- 2 ½ cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- ¼ cup olive oil
- 1 large egg
Directions
- Combine the ingredients:
In a large bowl, whisk together all ingredients : buttermilk, flour, salt, baking soda, olive oil and egg. Mix well, let sit 5 minutes while heating the skillet or griddle. - Heat the skillet or griddle:
Preheat a non-stick skillet or cast iron griddle over medium heat. Lightly grease with butter. - Cook the pancakes:
For each pancake, pour about ¼ cup of batter onto the skillet. Cook until you see bubbles forming on the surface and the edges look set, about 2-3 minutes. Flip and cook another 1–2 minutes, or until golden and cooked through. - Keep warm:
If making multiple batches, keep the cooked pancakes warm by placing them on a baking sheet in a low oven (around 200°F / 93°C) while you finish the rest.
Tips & Serving Ideas
- For crispier edges, let the skillet heat fully before you start; butter should sizzle slightly when it hits.
- Serve with maple syrup, fresh fruit, or berries.
- My favorite is topping with an over-easy fried egg, a pat of butter, and just a drizzle of syrup – sweet, savory, perfect.
This beloved from-scratch buttermilk pancake recipe, passed down from my Midwestern grandma, is a family favorite, fluffy, golden, and full of LOVE.
Find me on Pinterest for recipe ideas and inspiration.
