Is there any better way to start the day than with a stack of warm and fluffy pancakes? Buttermilk gives these cakes that signature tang, while a combination of baking powder and baking soda creates an unbeatable lift. This recipe yields perfect plain pancakes every time, but feel free to add your favorite mix-ins—like blueberries, chocolate chips, or bananas—to the batter before cooking. Bonus? Pancakes freeze well, so make a double batch and store in the freezer for easy breakfasts all week. No stovetop flipping required!
Under 30 minutes
Under 30 minutes
for 4 servings
- 2 cups all-purpose flour (250 g)
- 2 tablespoons sugar
- ½ teaspoon kosher salt
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 2 cups buttermilk (480 mL)
- 2 eggs
- 3 tablespoons unsalted butter, melted
- ½ teaspoon unsalted butter, plus more to serve
- maple syrup, to serve
- Calories 450
- Fat 14g
- Carbs 64g
- Fiber 8g
- Sugar 10g
- Protein 15g
Estimated values based on one serving size.
- In a bowl, add the flour, sugar, salt, baking powder, and baking soda, and whisk to combine.
- In a bowl or measuring cup, whisk the buttermilk, eggs, and melted butter until smooth.
- Add the buttermilk mixture to the dry ingredients, gently incorporating with a spatula. Make sure not to overmix, as that will result in dense pancakes.
- Add the butter to a pan over medium low heat. Once the butter begins to bubble, add ⅓ cup (80 ml) of batter to the pan.
- Cook until the top side begins to bubble and the bottom is golden brown. Flip the pancake and cook until the underside is golden brown. Repeat with the remaining batter.
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