Save on Pinterest

Buttermilk Pancakes

Total Time

Prep: 10 min. Cook: 5 min./batch


2-1/2 dozen

You just can't beat the best buttermilk pancakes for a down-home hearty breakfast. Pair it with sausage and fresh fruit for a mouthwatering morning meal. —Betty Abrey, Imperial, Saskatchewan
Buttermilk Pancakes Recipe photo by Taste of Home
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links. Ratings and prices are accurate and items are in stock as of time of publication.


  • 4 cups all-purpose flour
  • 1/4 cup sugar
  • 2 teaspoons baking soda
  • 2 teaspoons salt
  • 1-1/2 teaspoons baking powder
  • 4 large eggs, room temperature
  • 4 cups buttermilk


  1. In a large bowl, combine the flour, sugar, baking soda, salt and baking powder. In another bowl, whisk the eggs and buttermilk until blended; stir into dry ingredients just until moistened.
  2. Pour batter by 1/4 cupfuls onto a lightly greased hot griddle; turn when bubbles form on top. Cook until second side is golden brown.
  3. Freeze option: Freeze cooled pancakes between layers of waxed paper in a freezer container. To use, place pancakes on an ungreased baking sheet, cover with foil and reheat in a preheated 375° oven 6-10 minutes. Or place a stack of 3 pancakes on a microwave-safe plate and microwave on high until heated through, 45-90 seconds.

Buttermilk Pancakes Tips

Why are my buttermilk pancakes flat?

For light, tender and fluffy buttermilk pancakes, make sure to gently mix the wet ingredients into the dry ingredients and take care not to over-mix. Some streaks of flour are good! Another good thing to check is your buttermilk, baking soda, and baking powder—make sure all are fresh! Use these extra flapjack-making tips for perfect pancakes every time.

How can you keep buttermilk pancakes warm until serving?

As this recipe makes a lot of buttermilk pancakes, you’ll want to keep your first few batches warm as you finish off the rest. Keep finished pancakes on a baking sheet in a 250°F oven, covered with foil, as you make the rest.

What can you put on top of buttermilk pancakes?

Maple syrup and butter are only the beginning! You can also drizzle pancakes with honey or sprinkle them with powdered sugar. Toss on some chocolate chips or fresh berries. You can even make your own flavored pancake syrup. We've got plenty more ideas for topping your pancakes, too.

Mark Neufang, Taste of Home Culinary Assistant

Nutrition Facts

3 pancakes: 270 calories, 3g fat (1g saturated fat), 89mg cholesterol, 913mg sodium, 48g carbohydrate (11g sugars, 1g fiber), 11g protein.

Recommended Video