Grandma Glade's Buttermilk Pancakes

Grandma Glade’s Buttermilk Pancakes (Heritage Recipe)
1 cup flour (white or whole wheat)
1 Tb. sugar
1 tsp. baking powder
½ tsp. baking soda
½ tsp. salt
1 egg, beaten
1 cup buttermilk, may add up to ½ cup milk or more buttermilk if needed
2 Tb. vegetable oil
Sift dry ingredients. Add liquids. Stir until moist. Leave small lumps. Cook.

Tiffany's Notes: This is my very favorite kind of pancake.  Regular pancakes are fine, but buttermilk makes them so tender and yummy.  Do not over stir these pancakes!  Resist the urge.  :)  I do find that I need more milk--so I usually add some milk (regular milk) to the other liquids to begin with.

After a big eating Thanksgiving weekend I decided to add the tiniest bit of "healthy" into these pancakes and put in a small amount of whole wheat flour (1/5 of the total flour).  I couldn't even tell it was there and none of the children said anything.  I think I'll up the whole wheat flour ratio next time and see how the pancakes turn out.

This is one of several buttermilk pancake recipes in our collection.  It comes from my mother's mother's mother--my great-grandma.  :)

Eliza's Note: We make these pancakes with all whole wheat flour (white wheat) and they are very good. For a "treat"--i.e., a bit less healthy--I will sometimes make them with half whole wheat flour.


  1. This recipe is why I can't eat any pancakes made from a store-bought mix. They are just that good.


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