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Old School Buttermilk Pancakes

This recipe is based on a family recipe passed down from Bryn's grandmother, so you know it's good. Lightly crispy on the outside but soft in the middle, these spongey bastards are ready to be drowned in syrup. (Pro tip: swap out the classic butter for peanut butter)



4-5 servings


About 30 minutes


480gmilk480gbuttermilk400gAP flour160gbutter24gsugar8gbaking soda8gbaking powder2gsalt2eggs



In a saucepan, combine milk, buttermilk, and butter. Heat over low until the butter fully melts, then turn off heat.

Pre-heat a griddle over medium heat until water splashed on it immediately sizzles and evaporates.

400gAP flour24gsugar8gbaking soda8gbaking powder2gsalt

To a mixing bowl, add flour, sugar, baking soda, baking powder, and salt. Mix to combine thoroughly and set aside.

2eggswet mixdry mix

When the griddle is ready, add your eggs and the mixture from the saucepan to your mixing bowl full of dry ingredients. Gently combine together with a whisk. Don't worry about lumps, the goal is just to hydrate the dry ingredients.


Scoop some batter onto the griddle with a ladle or a small measuring cup. Flip when bubbles form and pop on the top side. Check the bottom by sliding a grill spatula underneath and slightly tilting the pancake upward. Remove from the griddle when golden brown underneath.