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95% would make again

Buttermilk Pancakes

Tasty Team


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

Nutrition Info

    Calories 449
    Fat 13g
    Carbs 64g
    Fiber 1g
    Sugar 10g
    Protein 15g

Estimated values based on one serving size.


  1. In a bowl, add the flour, sugar, salt, baking powder, and baking soda, and whisk to combine.
  2. In a bowl or measuring cup, whisk the buttermilk, eggs, and melted butter until smooth.
  3. 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.
  4. 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.
  5. 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.
  6. Enjoy!

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