Buttermilk Pancakes

  • Buttermilk pancakes with maple syrup
    Buttermilk pancakes with warm maple syrup are a great way to start the morning
  • Buttermilk Pancakes
    Adding a small bit of cinnamon makes the pancakes taste better
  • Buttermilk being added to pancake batter
    The buttermilk adds interesting flavors to the 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.


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


Prep Time: 10 to 15 minutes
Cooking Time: 15 minutes
Servings: 10 to 14 pancakes

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Average: 5 (1 vote)


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. Pour the batter on the griddle, flipping each pancake 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.

  • Buttermilk Pancake Recipe

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Last Updated

December 13, 2016


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