My Famous Buttermilk Pancakes

Alright, well maybe only famous in this house. 

But they are requested by my niece and nephew during every visit…. And when I say the word “pancake” to my boy, he gets pretty dang excited! 

Anyway, these have become my signature breakfast dish and I wanted to share them as my first recipe on this blog, especially since today is National Pancake Day!

So my buttermilk pancakes are pretty basic, except one special magnificent little ingredient that just makes them so deliciously scrumptious: almond extract! 

I have been buying my almond extract during our annual trip to the Berkshires, from a place called Charles H. Baldwin & Sons, located in West Stockbridge, Massachusetts. They were established over 125 years ago! And they make awesome vanilla and almond extracts! I’m sad that I actually ran out of my almond extract today. I told my husband over breakfast we needed to go back earlier than usual this year. To which, I got the look (you know the “are you crazy” look)… Maybe I can order it online… 

The rest of the ingredients are pretty much ones you normally will have on hand, although you may want to add buttermilk to your shopping list when you plan on making these (since that does expire quickly!). 

To start, melt your butter! Then add the sugar and stir to combine.  Next you add a beaten egg. And then you’ll want to blend in the buttermilk until everything is well combined.

For your dry ingredients, in a separate bowl combine the flour, baking soda, baking powder and salt. 

You then add the wet ingredients to the dry ingredients, and mix well. The batter will be lumpy! Do not overmix! 

Once it is all mixed, you then add your almond extract. 

Be careful not to leave the batter unattended… because little fingers may get into it! Raw pancake batter! Yuck!

Once you’re ready to cook, set the stove to a medium temperature. My stove can be finicky so I often find it gets too hot, and by the second round of pancakes, I have to drop the heat. Keep a close eye as you cook your pancakes.  Also, the pan should be sprayed with a cooking spray to prevent sticking. 

I like to use a quarter cup measurement when making my pancakes. You can decide how large you want each to be but I find this size works best for us!

This recipe makes about 12 pancakes, if you use the 1/4 cup measurement.  For our family of three, this is usually more than enough (and allows for leftover pancakes during the week)!. 


I hope you enjoy these pancakes! 


Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins

1¼ cups all purpose flour
1 tsp. baking soda
1 tsp. baking powder
pinch of salt
1 egg, beaten
1¼ cups buttermilk 
2 Tbsp. melted butter
¼ cup  sugar
1 tsp. almond extract
Cooking spray or butter

1. Melt butter. Mix in sugar, beaten egg and buttermilk until well blended.

2. In a large bowl, combine  the flour, baking soda, baking powder and salt.

3. Add the wet mixture to the flour mixture, and stir well. Batter will be lumpy! 

4. Add almond extract to the batter, and mix. 

5. Heat a large pan on low to medium heat. Spray with non-stick cooking spray.

6. Pour about 1/4 cup batter onto pan. 

7. Cook until bubbles start to show on surface of pancake. 

8. Flip and cook on other side of pancake, about 1 to 2 minutes, or until bottom is golden brown.

9. Serve with maple syrup! 

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