Buttermilk Pancakes

Soft, fluffy buttermilk pancakes with warm maple syrup are a great way to start the morning. This buttermilk pancake recipe makes delicious, light golden-brown pancakes with a hint of cinnamon.

The great thing about using buttermilk for pancakes is that it provides a lot more flavor than regular milk. The buttermilk also works in tandem with the baking soda to help create light airy pancakes.

Buttermilk Pancakes with Maple Syrup

Buttermilk Pancakes

5 from 4 votes
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Prep Time: 12 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4 servings


  • 2 cups buttermilk
  • 2 large eggs
  • 1-3/4 cups flour
  • 1/4 cup sugar
  • 2-1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp kosher salt
  • 1/4 tsp cinnamon
  • 2 tbsp butter, unsalted and melted


  • In a large bowl, mix the flour, sugar, baking powder, baking soda, cinnamon, and salt together.
  • In a separate bowl, whisk together the buttermilk and the eggs.
  • Stir the wet ingredients into a large bowl with the dry ingredients, adding in the melted butter. Mix everything until it is just combined, don't worry if there are a few small lumps leftover. Let the batter sit while the griddle warms up.
  • Cook the pancakes on a 350℉ griddle, using a 1/3 cup of batter for each pancake. Cook the pancakes by pouring the batter onto the griddle, flipping the pancakes after 3 minutes or so of cooking. 
    The pancakes are done when they are a nice golden brown and have cooked all the way through.
  • Serve with butter and warm maple syrup. 


A tip to help tell when the pancakes should be flipped is to watch for bubbles to start forming in the batter.
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Course: Breakfast, Brunch


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