Buttermilk Panckaes

Buttermilk Pancakes are an all-American joy.

  • Author: Renee Rendall
  • Prep Time: 15
  • Cook Time: 15
  • Total Time: 30 minutes
  • Yield: 10 pancakes 1x
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian


Units Scale
  • 270 grams (2 cups) all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 42 grams (3 tablespoons) sugar
  • 2 eggs
  • 2 cups buttermilk
  • 4 tablespoons (half a stick) butter, melted and slightly cooled


  1. In a medium mixing bowl, combine flour, baking powder, baking soda, salt, and sugar. Mix the dry ingredients well with a whisk.
  2. In a small bowl, combine eggs, buttermilk, and melted butter. Whisk to combine. Now step away from the whisk.
  3. Pour your wet ingredients onto the dry ingredients and quickly and gently mix them together with a rubber spatula. You should use a fold/stir hybrid method. Don't worry about getting out every little lump. Try not to stir for more than 10 seconds. This is the key to tender pancakes.
  4. Now walk away for five minutes to let the batter rest.
  5. Preheat your griddle to 350 (if you're lucky enough to have one, I don't.) or place of a non-stick frying pan over medium heat. You definitely want to have your pan preheated before you pour out that first notorious pancake.
  6. Add a small pat of butter to your pan or griddle. Use a paper towel to spread it evenly across your cooking surface. I use a third cup measure to drop my pancake batter into the pan, creating a medium-sized pancake.
  7. Cook about two minutes a side, turning when you see the bubbles start to subside and the edges start to change color.
  8. Keep pancakes warm by covering your stack with a clean dish towel.
  9. Serve yourself a big fat stack, three is about perfect, with plenty of butter and more syrup than is probably reasonable.

Keywords: Pancakes

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