Easy Buttermilk Pancakes

Buttermilk Pancakes

So fun fact: I freaking love pancakes. Seriously. They’re a total guilty pleasure.

Like… you don’t understand. I will forgive nearly all ills in exchange for pancakes. I’m not joking. In college, every time I got into an argument with one of my roommates, she would always make me a stack of peace pancakes.

Those pancakes were amazing.

You know what else is amazing (and dangerous)? The fact that I finally just learned how to make pancakes (not joking… yes, I’m more-than-slightly embarrassed about this fact). Very exciting. And here’s the recipe.

PS feel free to add chopped bananas, chocolate chips, or even blueberries to the batter. Oh, and I highly recommend serving these puppies with a heaping side of maple syrup.


  • 2 cups of all-purpose flour
  • 2 teaspoons of baking powder
  • 1 teaspoon of baking soda
  • 1/2 teaspoon of vanilla extract
  • 1/2 teaspoon of salt
  • 3 tablespoons of sugar
  • 2 large eggs, lightly beaten
  • 3 cups of buttermilk
  • 4 tablespoons of butter, melted, plus extra butter for the skillet
  • pinch of cinnamon


In a medium-sized mixing bowl, combine the flour, baking powder, baking soda, vanilla, salt, sugar, eggs, buttermilk, melted butter, and cinnamon.Whisk to incorporate until the small to medium lumps form in the batter.

Heat the stovetop on medium heat. Once the stovetop is deemed “hot enough”, place a skillet on the stovetop and melt about 1/2 tablespoon of butter in the center before pouring about 1/2 cup of the batter onto the skillet. Make sure the pancakes are placed at least 2 inches away from one another. When the pancakes begin to bubble on top and you can easily slip a spatula underneath (it should be golden brown on the bottom). Flip it. Cook until the pancake is golden brown on the bottom and you can easily slip a spatula underneath (about 1-2 minutes per side).

Place the pancake on a side plate and repeat the cooking process until all of the pancakes are cooked. And then consume. With maple syrup. Enjoy!