Buttermilk Pancakes Recipe

5 Min Read

Are you craving a mouthwatering breakfast that’s both comforting and indulgent?

Look no further than these heavenly Buttermilk Pancakes!

This recipe promises fluffy, golden pancakes that will tantalize your taste buds and leave you wanting more. Whether you’re a novice cook or a seasoned chef, follow along for a step-by-step guide to creating the perfect stack of pancakes that will impress everyone at the breakfast table.


To whip up a batch of these delectable Buttermilk Pancakes, you’ll need:

  • 2 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups buttermilk
  • 2 large eggs
  • 1/4 cup unsalted butter, melted
  • Additional butter or cooking spray for greasing the skillet


Prepare the Dry Ingredients:

In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.

This ensures even distribution of the leavening agents for fluffy pancakes.

Mix the Wet Ingredients:

In a separate bowl, beat the eggs lightly, then stir in the buttermilk and melted butter until thoroughly combined.

The melted butter adds richness to the batter while the buttermilk lends a tangy flavor and tender texture.

Combine Wet and Dry Ingredients:

Pour the wet ingredients into the bowl of dry ingredients and gently fold them together with a spatula.

Be careful not to overmix; a few lumps in the batter are perfectly fine and will result in lighter pancakes.

Preheat the Skillet:

Place a non-stick skillet or griddle over medium heat and allow it to preheat.

To test if the skillet is ready, flick a drop of water onto its surface – if it sizzles and evaporates, it’s hot enough.

Cook the Pancakes:

Grease the skillet with a small amount of butter or cooking spray.

Using a ladle or measuring cup, pour about 1/4 cup of batter onto the skillet for each pancake.

Cook until bubbles form on the surface and the edges look set, then flip and cook until golden brown on the other side.

Serve Warm:

Once cooked, transfer the pancakes to a plate and keep warm in a low oven while you cook the remaining batter.

Serve the pancakes warm with your favorite toppings, such as maple syrup, fresh berries, or a dollop of whipped cream.


With this simple yet scrumptious Buttermilk Pancakes recipe, you can effortlessly create a breakfast masterpiece that will delight your senses and satisfy your cravings.

Whether it’s a lazy weekend brunch or a special occasion breakfast, these fluffy pancakes are sure to be a hit with family and friends.

So fire up the griddle, pour yourself a cup of coffee, and indulge in the irresistible goodness of homemade Buttermilk Pancakes.


Can I use regular milk instead of buttermilk?

While you can substitute regular milk, the tangy flavor and tender texture of buttermilk truly enhance the taste and consistency of the pancakes.

Can I make the batter ahead of time?

Yes, you can prepare the batter the night before and refrigerate it.

Just give it a quick stir before cooking the pancakes.

Can I freeze leftover pancakes?


Once cooled, stack the pancakes with parchment paper in between each one, then wrap tightly in plastic wrap and store in an airtight container in the freezer for up to 2 months.

Can I use whole wheat flour instead of all-purpose flour?

Yes, you can substitute whole wheat flour, but keep in mind that the pancakes may be slightly denser.

You can also use a combination of whole wheat and all-purpose flour for a balance of flavor and texture.

Can I add toppings to the batter?

Yes, you can fold in chocolate chips, blueberries, or diced bananas into the batter for added flavor and texture.

Just be mindful of the additional moisture content and adjust the consistency of the batter if needed.

Enjoy your pancake-making adventure and savor every fluffy bite of these irresistible Buttermilk Pancakes!

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