Buttermilk Pancake Recipe

This buttermilk pancake recipe is a breakfast classic that delivers soft, fluffy pancakes with a rich, slightly tangy flavor. Made from simple pantry ingredients, these pancakes are light on the inside, golden on the outside, and perfect for slow mornings or weekend brunch. Using real buttermilk helps create a tender texture and balanced taste that boxed mixes simply cannot match. Whether served with butter and maple syrup or topped with fruit, these pancakes are always a crowd favorite.

Ingredients

3 cups all-purpose flour
3 tablespoons white sugar
3 teaspoons baking powder
1½ teaspoons baking soda
¾ teaspoon salt
3 cups buttermilk
½ cup milk
3 large eggs
⅓ cup butter, melted
Oil or butter for greasing the pan

Directions

In a large mixing bowl, add the flour, sugar, baking powder, baking soda, and salt. Whisk gently until all the dry ingredients are evenly combined and free of lumps.
In a separate bowl, whisk together the buttermilk, milk, eggs, and melted butter until smooth. Make sure the butter is slightly cooled so it does not cook the eggs.
Heat a nonstick skillet or griddle over medium-high heat and lightly grease it with butter or oil. The pan is ready when a few drops of water sizzle and evaporate quickly.
Pour the wet ingredients into the bowl of dry ingredients. Using a wooden spoon or spatula, stir gently until just combined. The batter should look thick and slightly lumpy; overmixing will make the pancakes dense.
Scoop about ½ cup of batter onto the hot griddle for each pancake. Cook for 1 to 2 minutes, or until bubbles form across the surface and the edges begin to look set.
Flip the pancake carefully and cook for another 1 to 2 minutes, until the underside is golden brown and the pancake is cooked through.
Transfer cooked pancakes to a warm plate and repeat with the remaining batter, lightly greasing the pan as needed.
Serve immediately with butter, syrup, or your favorite toppings.

Preparation Details

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 12 pancakes
Yield: 12 (5-inch) pancakes