Fluffy Buttermilk Pancakes (A Slow Morning Ritual)
There are some recipes that stay with you… not because they’re complicated, but because they’ve been made again and again, through different seasons of life.
This pancake recipe is one of those for me.
I’ve been making pancakes for many years, and this is the only recipe I use. Not because it’s perfect, but because it’s reliable, forgiving, and leaves room for intuition. Sometimes I measure closely. Sometimes I don’t. The rhythm of it lives in my hands now.
Cooking, for me, has always been a practice of attention. A way to slow down, to be present with what I’m doing, and to meet myself where I am. These pancakes are simple, comforting, and grounding… especially when made without rushing.
They’re fluffy, lightly tangy from the buttermilk, and just sweet enough. Best enjoyed warm, slowly, and without distraction.
Below is the recipe, shared for those who asked.
ingredients
dry ingredients
1 cup flour (I used wheat flour)
1–2 tablespoons sugar (adjust to taste)
2 teaspoons baking powder
1 pinch salt (adjust to taste)
wet ingredients
1 cup milk
(I used buttermilk left over from making homemade butter)2 tablespoons apple cider vinegar
1 extra-large egg or 2 medium eggs
1 teaspoon vanilla extract
2 tablespoons butter, melted and cooled to room temperature
for cooking
butter or oil for greasing the pan
for serving (optional)
Butter
Maple syrup
Fresh fruit
Yogurt
Instructions
1. Prepare the Buttermilk
In a small bowl or measuring cup, combine the milk with the apple cider vinegar. Stir gently and let sit for about 5 minutes, until slightly thickened.
2. Combine the Dry Ingredients
In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Set aside.
3. Mix the Wet Ingredients
In another bowl, beat the egg with the vanilla extract until combined. Stir in the melted (and cooled) butter. Add the buttermilk mixture and stir until smooth.
4. Combine Wet and Dry
Pour the wet ingredients into the dry ingredients. Gently fold until just combined. Avoid over-mixing—some small lumps are fine.
Let the batter rest for about 2 minutes to allow the leavening to activate.
5. Cook the Pancakes
Heat a cast iron skillet over medium heat and lightly grease with butter. Scoop about ¼ cup of batter per pancake onto the pan.
6. Flip and Finish
Cook for about 2 minutes, until bubbles form on the surface and the edges look set. Flip and cook for another minute, until golden brown.
7. Serve
Serve warm with your favorite toppings.
a quiet note
These pancakes aren’t about rules or restrictions. They’re about care and attention.
The state of attention we bring into cooking (and into eating) matters. Slowing down, choosing ingredients thoughtfully, and being present with the process all shape how food is experienced and digested.
This recipe is simple on purpose. Let it meet you where you are.
Nutritional Information
(Approximate, per pancake — makes about 6)
Calories: ~120 kcal
Carbohydrates: 15 g
Protein: 3 g
Total Fat: 5 g
Saturated Fat: 3 g
Fiber: 0.5 g
Sugars: 3 g
Sodium: 160 mg
Cholesterol: 35 mg
Calcium: ~6% DV
Iron: ~5% DV
Values are for pancakes only, without toppings.
If you tried this recipe and feel called to share, you’re welcome to leave a note below!
