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Buttermilk Pancakes

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!

Tasty Team
95% would make again

Under 30 minutes

Buttermilk Pancakes

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

Nutrition Info

  • Calories 450
  • Fat 14g
  • Carbs 64g
  • Fiber 8g
  • 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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Buttermilk Pancakes