Buttermilk Pancake Recipe


When Susan and I would visit our maternal grandparents, our grandfather would always make us buttermilk pancakes in the morning. He seemed to love doing it and we certainly loved eating them. I hadn’t had them homemade since until Heather and I visited with Chris and Steve Burnett a couple of weeks back on our trip to Florida. Surprisingly, I had never made buttermilk pancakes before. All of my adult life, Krusteaz or some other pre-made mix was always good enough. Not unexpectedly, they turned out great. This is the buttermilk pancake recipe that I followed.

Buttermilk Pancakes

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A very light and fluffy pancake recipe that requires fresh buttermilk.
Course Breakfast
Prep Time 15 minutes
Cook Time 10 minutes
Servings 12 5″ pancakes


  • 3 c all-purpose flour
  • 3 T granulated white sugar
  • 3 t baking powder
  • 1⅓ t baking soda
  • ¾ t Kosher salt or sea salt
  • 3 c buttermilk
  • ½ c milk or half and half
  • 3 eggs
  • c butter (melted)


  • Mix the dry ingredients. Combine flour, sugar, baking powder, baking soda, and salt in a large bowl.
  • Mix the wet ingredients. Beat the buttermilk, milk, eggs, and melted butter together in a separate bowl. Do not combine the wet and dry ingredients until right before you cook the pancakes.
  • Make the pancakes. Add the wet ingredients to the dry ingredients and mix with a wooden spoon or fork until the mixtures are just-blended. Scoop the batter onto a hot, oiled griddle (with butter) and cook until the pancake is bubbly on the top. Flip with a spatula and cook until both sides are brown.

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Patrick Lawrence

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