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Buttermilk Pancakes Recipe

    Table of Contents


    • 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
    • Cooking spray or additional butter for greasing the pan


    Prepare Dry Ingredients:

    In a large mixing bowl, combine the all-purpose flour, sugar, baking powder, baking soda, and salt.

    Whisk together until well combined.

    Mix Wet Ingredients:

    In a separate bowl, whisk together the buttermilk and eggs until well blended.

    Combine Wet and Dry Ingredients:

    Pour the wet ingredients into the bowl of dry ingredients.

    Stir gently with a wooden spoon or spatula until just combined. Be careful not to overmix; a few lumps are okay.

    Add Melted Butter:

    Pour in the melted butter and continue to stir until the batter is smooth and well incorporated.

    Preheat the Griddle or Pan:

    Preheat a griddle or non-stick skillet over medium heat.

    If using a skillet, lightly grease it with cooking spray or butter.

    Portion the Batter:

    Using a ladle or measuring cup, pour a portion of the batter onto the preheated griddle or skillet.

    Use the back of the ladle to spread the batter into a round shape.

    Cook Until Bubbles Form:

    Cook the pancake until bubbles form on the surface, and the edges start to look set.

    This typically takes 2-3 minutes.

    Flip and Cook the Other Side:

    Carefully flip the pancake using a spatula and cook the other side for an additional 1-2 minutes, or until golden brown.


    Repeat the process with the remaining batter, adding more cooking spray or butter to the griddle as needed.

    Serve Warm:

    Transfer the cooked pancakes to a plate and keep them warm.

    Serve with your favorite toppings such as maple syrup, fresh berries, or whipped cream.


    Serve the buttermilk pancakes warm and enjoy a delicious and fluffy breakfast treat.

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