Buttermilk Pancakes

I don’t know why, but a few years ago it dawned on me that it was possible to make pancakes from scratch and not use a box mix or Bisquick. It was the same thing with brownies and biscuits. In home where my Mom made just about everything from scratch – why had I never realized this before?

Like any good millennial I went to Pinterest for my recipe needs and found the pancake recipe that would change my life: IHOP Pancake Copycat.


  • 1 1/4 cups sifted all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/8 tsp salt
  • 1 egg
  • 1 1/4 cups buttermilk
  • 1/4 cup of sugar
  • 2 TBS butter


  • In a large bowl, sift together flour, baking powder, baking soda and salt.
  • In a small bowl, combine egg and buttermilk. Whisk together until blended. Add to flour mixture, stirring slightly.
  • Add the two TBS of melted butter and sugar to mixture and stir.
  • Over medium low heat, heat pan or griddle. Lightly grease surface (in my case A LOT of butter) and drop about a 1/4 cup of batter onto surface.
  • Gently flip and continue to brown on the other side.
  • Remove from pan, immediately add more butter to pancake and serve.

** I use a lot of utensils. While the pancake is cooking I use the rubber spatula to slide under the edges to make sure the pancake does not stick to the pan and is easy to flip. I use the ice cream scoop to scoop my batter. Another tip is to not over mix your pancake batter as it will make the pancakes runny.

This recipe yields about 6 medium to large pancakes. Enjoy!

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