Buttermilk Pancakes

READY IN: 30mins
Recipe by Emily Eileen

This is my Mom's recipe for pancake batter that she has been using for about 40 years. Making these for Saturday morning breakfast was always a tradition, and I've never eaten better pancakes.

Top Review by Heather Reynolds in

These pancakes were the BEST i have ever eaten at any restaurant or made!! I wanted the crispy edges and this recipe gives you just that. If you dont want crispy edges just use less oil in your pan. The pancake itself has a fantastic taste and reminds me of cracker barrel. How can i thank you for sharing this. I just threw out all my other pancake recipes and will gaurd this one with my life. It is my forever pancake recipe and i am sure will be served from my kitchen ALOT! Thanks Heather

Ingredients Nutrition


  1. Heat oil in a small frying pan on Medium heat.
  2. Mix egg, buttermilk, shortening, flour, sugar, baking powder, baking soda, and salt in a medium-sized mixing bowl with a wooden spoon.
  3. Mix batter until smooth with no lumps.
  4. Pour 1/4th of the batter into the frying pan.
  5. If desired, drop a few blueberries, chocolate chips, pecans, or chopped apple pieces into the batter right after pouring the batter into the pan.
  6. Fry on the first side until tiny bubbles form around the edges of the pancake.
  7. Gently flip the pancake over, and cook on the other side for another 3-4 minutes.
  8. Take the pancake out of the pan and place on a serving plate, and add another two tablespoons of oil to the pan.
  9. Repeat steps 4 through 8 for the remaining 3 pancakes.
  10. Add additional oil for crispier edges. Use less oil for drier, fluffier pancakes.
  11. Double ingredients to yield 8 large pancakes. Triple ingredients to yield 12 large pancakes.
  12. Serve with natural butter and maple syrup.

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