Buttermilk Pancakes Recipe 

This is the lightest and fluffiest pancake recipe I've ever cooked, although it does require fresh buttermilk!

– 3 cups all-purpose flour – 3 tablespoons white sugar – 3 teaspoons baking powder – 1 ½ teaspoons baking soda – ¾ teaspoon salt – 3 cups buttermilk – ½ cup milk – 3 egg – ⅓ cup butter, melted



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In a large bowl, mix flour, sugar, baking powder, soda, and salt. Mix buttermilk, milk, eggs, and melted butter in another basin. Keep the mixes separate until cooking.

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Heat a lightly greased griddle or pan on medium-high. Water that beads and sizzles when flicked over the surface is ready.

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Pour the wet mixture into the dry ingredients and mix with a wooden spoon or fork until barely combined. You want lumpy batter.

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Use 1/2 cup of batter per pancake on the preheated griddle. Cook 1–2 minutes until bubbles emerge, then flip and brown the other side with a spatula. Reuse batter.

219 Calories 7g Fat 31g Carbs 7g Protein 

Nutrition Facts (per serving)

also see

also see

Chocolate Chip Muffins Recipe