Buttermilk Pancakes - Langel Family Recipe

Buttermilk Pancakes - Langel Family Recipe

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Chris L.


Ruby Langel's recipe for buttermilk pancakes. Handed down from generation to generation. The original recipe called for one egg, however we use two eggs.


★★★★★ 1 vote

10 Min
5 Min


  • 2
  • 1 c
    fresh buttermilk (more if you like them thin!)
  • 2 Tbsp
    vegetable oil + extra for griddle
  • 1 c
    a.p. flour
  • 1 Tbsp
    granulated sugar
  • 1 tsp
    baking powder
  • 1/2 tsp
  • 1/2 tsp
    baking soda

How to Make Buttermilk Pancakes - Langel Family Recipe


  1. Blend egg, buttermilk, and vegetable oil in a small bowl.
  2. In a large bowl combine dry ingredients (baking powder, salt, baking soda, flour, sugar.
  3. Add wet ingredients to dry. With a wire whip gently combine all ingredients - just until moistened (Batter will be slightly lumpy.)
  4. Set aside to rest a few minutes. Use a little vegetable oil to lightly grease griddle. Heat griddle to around 330*. (P. cakes will cook a little slow at this temperature. They will become a light golden brown and will be cooked all the way through at this temperature.)
  5. Pour or ladle batter on hot surface, flip once when underside is brown.
  6. Note: We prefer very thin pancakes, so we use extra buttermilk.

Printable Recipe Card

About Buttermilk Pancakes - Langel Family Recipe

Course/Dish: Pancakes
Main Ingredient: Eggs
Regional Style: American

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