Buttermilk Pancakes
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5 from 1 vote

Buttermilk Pancakes

Simply perfect buttermilk pancakes. This is a recipe you will use over and over again.
Course Breakfast
Servings 4


  • 1 1/2 cups all-purpose flour
  • 2 Tablespoons sugar
  • 1 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1 egg
  • 4 Tablespoons butter, melt
  • 1 1/3 cups buttermilk
  • vegetable oil


  • Mix dry ingredients in large bowl.
  • Combine egg, butter, and buttermilk in medium bowl and whisk to combine well.
  • Add buttermilk mixture to dry ingredients and stir until combined, but not more than necessary. Batter should be thick, but you can add a little more buttermilk if desired.
  • Heat large nonstick griddle pan or large skillet over medium heat.
  • Place about 1/2 teaspoon of oil on pan for each pancake and using a measuring cup scoop batter and pour on top of oil using about 1/4 to 1/3 cup batter for each pancake.
  • Flip when bubbles start to rise to top and continue to cook until batter cooks all the way through. These are hearty pancakes and the batter will still be gooey in the middle if not cooked long enough.
  • If desired, place pat of butter on top (tastes so good!).