clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Best Ever Buttermilk Pancakes

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 7 reviews
  • Author: Julie
  • Prep Time: 10 mins
  • Cook Time: 25 mins
  • Total Time: 35 mins
  • Yield: 8 pancakes 1x
  • Category: Breakfast
  • Method: Griddle
  • Cuisine: American


Perfectly fluffy and ready for butter and syrup. Make these and share them with someone you love this weekend!


  • 1⅓ cups all-purpose flour
  • 3 tablespoons sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1¼ cups buttermilk
  • 4 tablespoons salted butter, melted
  • For serving: Butter, real maple syrup, fresh berries


  1. In a medium bowl, mix flour, sugar, baking powder, baking soda, and salt. Set aside.
  2. In another bowl, whisk together eggs, buttermilk, and melted butter.
  3. Pour the buttermilk mixture into the flour mixture, and whisk together until the batter is just blended. The batter will be thick. For thinner pancakes, add a little milk. Do not over mix.
  4. Allow the batter to sit at room temperature for 10 minutes, then heat a nonstick skillet or griddle to medium heat.
  5. Use about 1/3 cup of batter per pancake, using the bottom of the measuring cup to help spread the batter out in the pan.
  6. Cook for about two minutes, or until the edges are dry, then flip and cook two more minutes, or until cooked through and golden brown.
  7. Keep warm in a 200-degree oven, or serve immediately.


Recipe slightly adapted from


  • Serving Size: 1 Pancake
  • Calories: 178
  • Sugar: 6.6g
  • Sodium: 487mg
  • Fat: 7.5g
  • Saturated Fat: 4.3g
  • Unsaturated Fat: 2.7g
  • Trans Fat: 0.2g
  • Carbohydrates: 23g
  • Fiber: 0.6g
  • Protein: 5g
  • Cholesterol: 63mg