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Buttermilk Pancakes

Buttermilk Pancakes

Updated February 4, 2026

Light, fluffy pancakes with tangy buttermilk and crisp golden edges. Perfect for weekend breakfast.

Batter thickens as it sits. Thin with 1 to 2 tablespoons buttermilk if needed. Add blueberries, chocolate chips, or sliced bananas after pouring batter on griddle.

For crispier edges, use clarified butter or oil on griddle instead of regular butter. Test griddle temperature by flicking water on surface. It should sizzle and evaporate immediately.

Cook time
30 min
Rating
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Ingredients

Scale
Measurement units
  • 2 cup all-purpose flour
  • 2 cup buttermilk
  • 2 eggs
  • 4 tbsp butter
  • 2 tbsp sugar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt

Instructions

Mix dry ingredients
Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl until evenly combined.
Equipment
  • large mixing bowl
  • whisk
Ingredients
  • flour (2 cup)
  • sugar (2 tbsp)
  • baking powder (2 tsp)
  • baking soda (1 tsp)
  • salt (½ tsp)
Mix wet ingredients
Whisk together buttermilk, eggs, and melted butter in a medium bowl until smooth.
Equipment
  • medium mixing bowl
  • whisk
Ingredients
  • buttermilk (2 cup)
  • eggs
  • butter (4 tbsp), melted
Combine wet and dry
Pour wet ingredients into dry ingredients. Stir just until combined. Lumps are fine. Let batter rest 5 minutes.
Cook pancakes
Heat griddle over medium heat until surface reaches 300°F. Lightly butter the surface. Pour 1/4 cup batter per pancake. Cook until bubbles form on surface and edges look set, about 2 to 3 minutes. Flip and cook another 1 to 2 minutes until golden brown.
Equipment
  • griddle
Serve
Stack pancakes on plates. Top with butter and maple syrup.

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