Best Buttermilk Pancakes

4.42 from 258 votes

Fluffy, golden, and melt-in-your-mouth delicious — these buttermilk pancakes are the ultimate breakfast indulgence. Made with tangy buttermilk for that perfect tender crumb, they cook up with crisp edges and pillowy centers. Stack ’em high, drizzle with warm buttermilk syrup, and prepare for the best pancakes of your life.

Prep Time10

Cook Time10

Total Time20

Course: 300 + Back to School Recipes Every Kid Loves, Over 200 Favorite Easy Breakfast Recipes

Keyword: breakfast, buttermilk, pancakes

Servings: -12 pancakes

Author: Carrian Cheney

Equipment

Electric Griddle (needed for fluffy pancakes!)
Measuring Cups and Spoons
Turner Spatula
Whisk
Metal Mixing Bowls
Wooden Spoon

Ingredients

1 teaspoon Salt
2 teaspoons Baking Powder
1 teaspoon Baking Soda
2 Cups Flour sifted
2 Tablespoons Sugar
2 Eggs slightly whisked
2 Cups Buttermilk
2 Tablespoons Butter unsalted and melted

US Customary - Metric

Instructions

Preheat a griddle to medium heat.
In a medium bowl, whisk together the salt, baking powder, baking soda, flour and sugar.
1 teaspoon Salt, 2 teaspoons Baking Powder, 1 teaspoon Baking Soda, 2 Cups Flour, 2 Tablespoons Sugar
In a separate bowl, whisk together the eggs and buttermilk.
2 Eggs, 2 Cups Buttermilk
Switch to a wooden spoon and make a well in the middle of the dry ingredients.
Pour in the wet ingredients and stir until almost completely combined.
Once the flour is almost incorporated add the butter and fold together.
2 Tablespoons Butter
Please remember, the more you stir pancakes the more flat and tough they will be so please mix until a few streaks of flour are remaining.
Butter the griddle and scoop 1/3 cup of batter and cook until bubbles begin to form, flip and cook until golden.
Serve immediately.

Video

Notes

Pancakes can be frozen for 2-3 months.

Nutrition