I’ve always believed breakfast should feel like a little celebration, and these pancakes never disappoint. They’re easy to make, soft, and have the perfect golden finish.
I remember the first time I made them for my family—seeing the smiles around the table was priceless.
Trust me, this recipe will quickly become your go-to for any breakfast occasion.
Buttermilk Pancakes
This recipe creates light, tender pancakes with a slightly tangy flavor, thanks to the buttermilk.
They cook up golden and soft, making them perfect for topping with butter and syrup or your favorite add-ons.
Ingredients
Instructions
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In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
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In another bowl, beat buttermilk, milk, eggs, and melted butter until combined.
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Pour the wet ingredients into the dry ingredients. Gently mix until just combined; the batter should have small lumps.
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Heat a lightly greased griddle or frying pan over medium-high heat. Test by sprinkling water—it should sizzle.
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Use a ½-cup scoop to pour batter onto the griddle.
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Cook until bubbles form on the surface, about 1-2 minutes. Flip and cook the other side until golden brown.
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Repeat with the remaining batter. Serve immediately with your favorite toppings.
Servings 12
- Amount Per Serving
- Calories 219kcal
- % Daily Value *
- Total Fat 7g11%
- Saturated Fat 4g20%
- Cholesterol 63mg21%
- Sodium 516mg22%
- Total Carbohydrate 31g11%
- Protein 7g15%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Avoid overmixing the batter; small lumps ensure tender pancakes. If using add-ins like berries or chocolate chips, sprinkle them onto the batter after pouring it onto the griddle.
