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Mama's Buttermilk Pancakes

Wanna know how to make a food blogger cringe? Show them their old food photos from when they first started blogging. Works every time. I don't make it a point to look back at my old posts, but I really needed my mama's buttermilk pancake recipe the other day, and I was forced to look back at my 2008 post for it since I couldn't find it written anywhere. Needless to say, I wanted to hide my face in shame after I saw it.

Unfortunately for us bloggers, posts just can't be deleted. I mean, they can technically, but apparently, it's good for us to leave them so that we can see how far we've come and how much our food photography has improved since then and blah blah. But all I could think about when looking at my old pictures in that post (besides the fact that they were the hottest messes of all the messes in the land) was how they did my mama's amaaazing buttermilk pancakes absolutely no justice!

And with that, the idea for this post was born.

Well, actually, it was born when I was discussing the recipe with my mother, and she told me that she had actually since then revised the ingredients. At that point I thought, perfect!  An updated recipe, with updated photos.

So, here we are. Mama's famous buttermilk pancakes, take two. More beautiful and delicious than ever before. The kind of pancakes you could eat for your last meal and die happy. The kind of pancakes that will have you referring to them as clouds sent from heaven. The kind of pancakes that will no doubt put IHOP out of business in the near future. 

The kind of pancakes that have set the record for how fast I have taken pictures of something for my blog...because well, I simply could not wait to scarf them down. Just as a heads up, for the ultimate pancake experience, throw in some chocolate chips to this batter--absolute ecstasy.

Mama's Buttermilk Pancakes

Yield: 6-9 pancakes
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1 cup buttermilk
1 egg
2 tablespoons oil
Pinch of salt
2 teaspoons baking powder
1 cup all-purpose flour


In a medium-sized bowl, whisk together buttermilk, egg, oil, and salt. Add flour and baking powder, and whisk together until combined and batter is smooth and lump-free.

Heat a skillet over medium heat and spray with cooking spray. Pour about 1/4 cup of batter onto the hot skillet, then spread it out gently with the back of a ladle or spoon to give it an even, circular shape. 

Cook for a few minutes, until bubbles form on the surface, the edges start to look cooked, and the underside is golden brown. Flip and cook for an additional minute or two, until bottom is lightly browned and center is cooked through. 

Serve warm, with desired toppings.

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