My wife calls them Jared’s Magical Pancakes

The grandeur of this Buttermilk Pancake recipe belongs to Matt Gulde, an attorney in Ft. Worth who became a good friend during my time as a Family Medicine resident at JPS.  Matt cooks this pancake recipe most weekends for his family and provides it anytime we are back in town visiting.  I call the recipe “Gulde’s Magic Buttermilk Pancakes”.

Matt Gulde recommends making a double batch. The leftover dozen or so pancakes are frozen with wax-paper in between, then brought out and toasted for kid’s breakfast for the next few weeks. The original recipe comes from The Joy of Cooking.  You know, this book:


I complete the recipe more or less as the book specifies, although Matt and I both decrease the amount of butter in the recipe by about a tablespoon.


  • 1 ½ cups all-purpose flour
  • 3 tablespoons sugar
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • Whisk together in another bowl:
  • 1 ½ cups buttermilk
  • 3 tablespoons unsalted butter, melted (Matt uses 2 tblspn, I use 2.5)
  • 2 large eggs
  • ½ teaspoon vanilla


Pour the wet ingredients over the dry and gently whisk them together, mixing until just combined. Spoon 1/3 cup batter onto the griddle (350F) for each pancake. Keep in a turned off warm oven until serve time.

I let Oliver work on the dry ingredients while Cat mixes the wet:

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Oliver helps pour out some tiny pancakes which Catalina loves:

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And here is Oliver enjoying both the taste and warmth of a freshly made pancake:

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And the wax paper freezing process below; I think the toasted pancakes taste almost better than the original:


In case you were wondering – these buttermilk pancakes are amazing, which is why they have become a staple in our household.  They are every bit as phenomenal as any breakfast chain pancakes and better than box mixes.  Although I love Aunt Jemima’s mix we have not purchased a box in 5+ years after being handed this gem from the Gulde family.

– JB –


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