Basic Buttermilk Pancakes and Variations

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
Learn about The Spruce Eats' Editorial Process
Updated on 07/28/19
Prep: 10 mins
Cook: 15 mins
Total: 25 mins
Servings: 10 to 15 servings

These wonderful buttermilk pancakes are light, fluffy, and absolutely delicious, especially doused with melty butter and maple syrup. Make these pancakes for your weekend family breakfast.

Prepping the batter is quick and easy because there's no need to separate the eggs and beat the whites. 

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

Buttermilk pancakes recipe

The Spruce / Diana Chistruga

Ingredients

  • 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.

    Ingredients for buttermilk pancakes
    The Spruce / Diana Chistruga

  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.

    Combine flour, baking powder
    The Spruce / Diana Chistruga

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

    Whisk eggs
    The Spruce / Diana Chistruga

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

    Combine mixtures
    The Spruce / Diana Chistruga

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

    Heat griddle
    The Spruce / Diana Chistruga

  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.

    Pancakes
    The Spruce / Diana Chistruga

  8. Flip over and brown the other side.

    Flip
    The Spruce / Diana Chistruga

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

    Remove pancakes
    The Spruce / Diana Chistruga

  10. Serve the hot pancakes with butter and syrup.

    Serve pancakes
    The Spruce / Diana Chistruga

Tips

  • 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.
Nutrition Facts (per serving)
93 Calories
6g Fat
7g Carbs
4g Protein
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Nutrition Facts
Servings: 10 to 15
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.)