Buttermilk Pancake Recipe

Some mornings, you wake up ready to conquer the day. Other mornings, you wake up with pancake dreams and hair that could scare a mirror. This recipe is for the second kind. These pancakes don’t care if you’re still in pajamas or if your coffee forgot to kick in. They’re light, fluffy, and loyal. They stick by you like a good dog—if that dog were golden, round, and soaked in syrup.

What This Buttermilk Pancake Recipe Does

This recipe makes soft pancakes with a slight tang from buttermilk. They cook up with crisp edges and fluffy middles. The ingredients are simple, the process is quick, and the result is worth every flip.

Prep Time

10 minutes prep
15 minutes cook
25 minutes total

Ingredients

• 2 cups all-purpose flour
• 2 tablespoons sugar
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 2 cups buttermilk
• 2 large eggs
• ¼ cup unsalted butter, melted
• Butter or oil for cooking

How to Make Buttermilk Pancakes

1. Mix dry stuff
   In a large bowl, whisk the flour, sugar, baking powder, baking soda, and salt. This is the base. Don’t skip this step unless you enjoy surprise baking powder bites.
2. Mix wet stuff
   In another bowl, beat the eggs. Add the buttermilk and melted butter. Stir until smooth. This bowl smells better than it looks.
3. Combine both
   Pour the wet mix into the dry. Stir gently until just combined. Lumps are fine. Overmixing makes sad, rubbery pancakes. These should be joyful, not bouncy.
4. Heat the pan
   Place a pan or griddle on medium heat. Add a little butter or oil. When it sizzles slightly, it’s ready. If it smokes, it’s angry. Let it cool.
5. Cook pancakes
   Pour ¼ cup of batter for each pancake. Cook until bubbles form on the surface. Flip and cook the other side until golden. Don’t walk away. Pancakes know when you’re gone and they burn out of spite.
6. Serve
   Stack them high. Add butter, syrup, fruit, or whatever brings you joy. Yes, even chocolate chips. We won’t tell.

Nutrition per serving (3 pancakes)

• Calories: 310
• Protein: 8g
• Carbs: 36g
• Fat: 15g
• Sugar: 6g
• Fiber: 1g

Final Thought

You don’t need to be a chef to win breakfast. You just need a bowl, a pan, and this recipe. Bonus points if you make them in fuzzy socks.

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Buttermilk Pancake

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Each bite is a buttery, tangy-sweet delight, soaked in syrup that seeps into the tender crannies, while the light, airy texture makes it impossible to stop at just one. Perfectly caramelized on the outside, pillowy within—breakfast bliss in every forkful. 🥞✨

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Ingredients

• 2 cups all-purpose flour
• 2 tablespoons sugar
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 2 cups buttermilk
• 2 large eggs
• ¼ cup unsalted butter, melted
• Butter or oil for cooking

Instructions

• Mix Dry Stuff
  In a large bowl, whisk flour, sugar, baking powder, baking soda, and salt. This is your base. Skip it, and you’ll get random bitter bites—no thanks.
• Mix Wet Stuff
  In another bowl, beat eggs, then add buttermilk and melted butter. Stir until smooth. Smells great, looks questionable.
• Combine Both
  Pour wet into dry. Stir just until mixed—lumps are fine. Overmix = rubber pancakes. Joyful, not bouncy.
• Heat the Pan
  Medium heat + a little butter/oil. Ready when it sizzles gently. If it smokes, it’s mad—let it chill.
• Cook Pancakes
  ¼ cup batter per pancake. Flip when bubbles form. Don’t walk away—they will burn out of spite.
• Serve
  Stack high. Top with butter, syrup, fruit, or (shh) chocolate chips. No judgment here. Enjoy! 🥞
  

Nutrition Information:

Yield: 4 Serving Size: 3
Amount Per Serving:Calories: 310Total Fat: 15gCarbohydrates: 36gFiber: 1gSugar: 6gProtein: 8g