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Buttermilk Pancakes

This foolproof buttermilk pancake recipe shows you how to make 12 deliciously light, fluffy, tender pancakes from scratch.
Makes:12 servings


  • 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 eggs
  • ⅓ cup butter, melted


Prep:15 mCook:10 mReady:25 m
  1. Combine flour, sugar, baking powder, baking soda, and salt in a large bowl. Beat together buttermilk, milk, eggs, and melted butter in a separate bowl. Keep the two mixtures separate until you are ready to cook.
  2. Heat a lightly oiled griddle or frying pan over medium-high heat. You can flick water across the surface and if it beads up and sizzles, it's ready.
  3. Pour the wet mixture into the dry mixture; use a wooden spoon or fork to mix until it's just blended together. The batter will be a little lumpy which is what you want.
  4. Pour or scoop the batter onto the preheated griddle, using approximately 1/2 cup for each pancake. Cook until bubbles appear on the surface, 1 to 2 minutes; flip with a spatula and cook until browned on the other side. Repeat with remaining batter.
  5. Serve hot and enjoy!

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