• Abby Estevez

Dad's Buttermilk Pancakes

Updated: Sep 13, 2020

This is the recipe for my Dad's special Buttermilk Pancakes. The recipe may come from my mom "technically" but my Dad just makes them SO much better. Sorry Mom.


Literally nothing can compare to warm, fluffy, syrup-soaking, buttermilk pancakes on a Sunday morning. Always serve these with a generous amount of warmed 100% Maple Syrup (I beg you not to use artificial syrup on these... or ever... on anything). A side of bacon, sausage or if you really know what's up; Taylor Ham/Pork Roll (I am not a Jerseyan to disrespect sides). Sunday mass may not seem so bad if you're in a food coma.

Dad's Buttermilk Pancakes

Serves 2, makes about 8 medium size pancakes


1 egg

1 cup buttermilk

1/4 cup melted unsalted butter

1 cup all-purpose flour

2 teaspoon sugar

2 teaspoon baking powder

1/2 teaspoon kosher salt

1/4 teaspoon baking soda


Canola oil or 1 tablespoon of unsalted butter for greasing the pan.

Whisk egg in a large bowl, the more air you add to your egg, the fluffier your pancakes will be. Whisk in buttermilk, then add in all dry ingredient and whisk until smooth. Add in melted butter and whisk through once more.





Heat griddle pan or medium sized sauté pan to medium heat. Spray with canola oil, or use butter to keep pan greased while cooking. Add two heaping spoonfuls of pancake batter and cook till bubbles continually appear in the center about two minutes, carefully flip and cook for an additional minute.




TIP TIME: Keep pancakes warm while waiting on the others to cook by stacking them on a heat-resistant dish in the oven on a very low heat setting as to not dry them out.












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