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Grandma's Famous Buttermilk Pancakes

Updated on April 2, 2015
Note: These are NOT the pancakes made in this recipe.  I need to take a picture when I make them next.
Note: These are NOT the pancakes made in this recipe. I need to take a picture when I make them next. | Source

So good, you'll never eat Bisquick again

These fluffy buttermilk pancakes are a famous recipe in my family (and with my friends now too). I'm not sure where the original recipe came from but in my family they are known as (Great)-Grandma's Pancakes.

These are seriously the best pancakes you will ever taste. I'm actually a bit hesitant to share the recipe because it feels a bit like sharing a really good secret, but I just don't think I can hold this secret in any longer.

This recipe has been at the forefront of my cooking/baking repertoire for as long as I've been cooking. In college, I would sometimes bring a batch of these pancakes made in silver dollar size. They were so well received that the lecture was regularly interrupted by "pass the bucket down this way!"


  • 2 cups buttermilk
  • 2 cups flour
  • 1/2 cup sugar
  • 2 eggs, SEPARATED
  • 1 teaspoon baking soda
  • 1/2 teasppoon salt
  • 1/4 cup vegetable oil


  1. Mix everything (including yolks) except egg whites - which should be reserved in a small bowl when eggs are separated.
  2. Beat egg whites to soft peaks.
  3. Gently fold frothy egg whites into the rest of the batter.
  4. Cook on lightly greased griddle.
  5. Flip when no new bubbles are forming and the edges begin to look dry.
  6. Do NOT flatten with spatula after flipping - allow them to be wonderfully fluffy.
  7. Enjoy warm with any number of pancake toppings: syrup, powdered sugar, fruit topping, etc. Or eat them plain (you'd be surprised about how good they are, even cold and plain).

To Make a Huge Batch (1.5 times recipe)

Our huge family almost always needed to make an enormous batch, so here's the recipe for a larger batch:

  • 3 cups Buttermilk
  • 3 cups Flour
  • 3/4 cup Sugar
  • 3 Eggs (separated)
  • 1 1/2 tsp Baking Soda
  • 3/4 tsp Salt
  • 3/8 cup Vegetable Oil


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