Buttermilk Pancake Recipe

This buttermilk pancake recipe is a timeless breakfast staple known for its soft, fluffy texture and gently tangy flavor. Using real buttermilk not only enhances taste but also reacts with the leavening agents to create pancakes that rise beautifully and stay tender inside with a lightly crisp, golden exterior. Unlike boxed mixes, this from-scratch method gives you full control over flavor and texture using ingredients you likely already have on hand.

Perfect for relaxed weekend mornings, family breakfasts, or brunch gatherings, these pancakes are easy to prepare and consistently reliable. They pair effortlessly with classic toppings like butter and maple syrup, but they are also sturdy enough to handle fresh fruit, whipped cream, or nut butters. Simple, comforting, and satisfying, this recipe delivers pancakes that feel special without being complicated.

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