Basic Buttermilk Pancakes and Variations

Buttermilk Pancakes with butter on top
Diana Rattray
  • Total: 25 mins
  • Prep: 10 mins
  • Cook: 15 mins
  • Yield: 10 to 15 servings
Nutritional Guidelines (per serving)
93 Calories
6g Fat
7g Carbs
4g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 10 to 15 servings
Amount per serving
Calories 93
% Daily Value*
Total Fat 6g 7%
Saturated Fat 3g 14%
Cholesterol 70mg 23%
Sodium 268mg 12%
Total Carbohydrate 7g 2%
Dietary Fiber 0g 2%
Protein 4g
Calcium 78mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

These wonderful buttermilk pancakes and light and fluffy, and absolutely delicious with lots of butter and maple syrup. Make these pancakes for your weekend family breakfast.

The batter is easy, and it's a quick preparation because there's no need to separate eggs and beat the whites. 



  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons sugar
  • 2 large eggs
  • 2 cups buttermilk*
  • 3 tablespoons butter (melted)

Steps to Make It

  1. Gather the ingredients.

  2. Heat the oven to 200 F if you want to keep pancakes warm to serve all at once.

  3. In a large bowl, combine the flour, baking powder, soda, salt, and sugar.

  4. Whisk eggs, buttermilk, and butter together in a small bowl.

  5. Combine the mixtures and stir until smooth, but don't over beat.

  6. Heat a griddle over medium-low heat or lower, depending on your range.

  7. Using a 1/4 to 1/3 cup measure, cook until you see bubbles across the top and the edges are somewhat dry looking.

  8. Flip over and brown the other side.

  9. Remove the pancakes to a plate or pan and keep warm in the preheated 200 F oven, if desired.

  10. Serve the hot pancakes with butter and syrup.


  • Tip for making a buttermilk substitute with sweet milk: For each cup of buttermilk called for, put 1 tablespoon of vinegar or lemon juice in a 1 cup measure and then add milk to the one-cup mark. Let the milk stand for about 5 to 10 minutes to give it time to sour. Use it in the pancake batter or another recipe.
  • For an easier breakfast, prepare the batter the night before; cover the bowl and refrigerate until you're ready to cook.
  • For a little extra fluffiness, beat the egg whites separately and fold them into the batter just until incorporated.
  • Warm the syrup in a saucepan over medium heat or in the microwave. It will take about 45 seconds to heat 1/2 cup of syrup in the microwave.
  • Freeze leftover pancakes in a single layer and then put them in a freezer container separated with sheets of wax paper.
  • To reheat frozen pancakes, place them on a baking sheet and bake at 325 F for about 8 to 10 minutes, or until hot. If the pancakes are sturdy, pop them in the toaster and heat until hot.

Topping Ideas

Try finely chopped fresh strawberries, warmed jam or preserves, sour cream or yogurt sweetened with honey, or a fruit syrup.