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Buttermilk Pancakes


Anxiety and depression is something that I struggle with everyday but it’s been bearing its weight on me pretty heavily this week.  It’s been a mad and tumultuous week and something that I’m glad is over–ish, and glad that I experienced it to bring me to where I am now…reveling in a rare moment of clarity where I can truly enjoy simple pleasures such as swimming in a lazy cup of tea with a thick stack of warm pancakes before me, mesmerizing me with its thick glossy coat of golden maple syrup.  (It has to be the real stuff)!  Sure, the carbs don’t hurt but it’s how ever so soft and fluffy pancakes can be with its irresistible crispy edges that, when paired with Saturday morning cartoons, makes everything seem alright.  It’s like the food version of a big fluffy robe and soft cozy slippers.

So c’mon, sink in and get lost with me (at least for a little while).

Buttermilk Pancakes
Prep time

Cook time

Total time



  • 1 c unbleached flour
  • 3 tb brown sugar
  • 1½ ts baking powder
  • ¼ ts baking soda
  • ¼ ts fine salt
  • ¼ ts cinnamon
  • ⅛ ts freshly ground nutmeg
  • 1 room temperature egg
  • 1 c room temperature whole buttermilk
  • 1 ts pure vanilla extract
  • Butter

  1. In your first bowl, gather all of your dry ingredients and sift them in. This includes your flour, brown sugar, baking powder, baking soda, salt, cinnamon and nutmeg.
  2. In your second bowl, whisk together your egg, buttermilk, and vanilla until nice and frothy (approximately 3 minutes).
  3. Slowly drizzle your second bowl into your first bowl and mix just to combine (don’t over mix, lumps are fine).
  4. In a hot skillet, melt a tablespoon or so of butter and ladle in your batter. *Only flip once and don’t press down.*

Optional: ½-1 c Chocolate Chips, Blueberries, etc. It helps if you fold them in by hand at the last moment and coat them in a tablespoon or so of Flour first so they don’t sink as much


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