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Buttermilk Pancake Recipe

This easy to make buttermilk pancake recipe is absolutely fabulous!

I don’t know how I missed using buttermilk in pancakes for so long but it makes an amazing difference. They turn out light and just the right texture.

The buttermilk adds just a slight bit of tartness to the pancake that works really well with your favorite syrup.

The buttermilk not only adds fantastic taste to the pancakes. It also makes the pancakes very tender.

A good homemade pancake recipe like this one makes it easy to create great restaurant style breakfasts right in your own kitchen.

I think you will really like this recipe.

Making something from scratch, like this pancake recipe, is always healthier than a boxed mix. You know exactly what is in the recipe and there are no preservatives or fillers.

buttermilk pancake recipe

Buttermilk Pancake Recipe

Once you use buttermilk in your pancake recipe, you'll never want them another way. The buttermilk adds a bit of tartness to the pancake that works really well with your favorite syrup.
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Breakfast
Cuisine American
Servings 4 Servings
Calories 390 kcal


  • 2 1/4 cups flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 eggs
  • 2 cups buttermilk
  • 4 tablespoons butter, melted, or oil for frying


  • Stir the dry ingredients into a large bowl. Beat the eggs until they are light and fluffy. Stir the buttermilk into the eggs. Fold this into the dry ingredients and mix until smooth. Add the melted butter and stir well.
  • Heat your skillet or griddle until it is quite hot. Add a little fat, and when it is melted, pour off any excess. Cook the pancakes (1/2 cup batter per pancake) until golden on each side.
  • Keep the pancakes warm in a low oven while you cook up the rest of them. These pancakes are wonderful served with a bit of butter and your favorite syrup.


Calories: 390kcalCarbohydrates: 64gProtein: 15gFat: 8gSaturated Fat: 4gTrans Fat: 1gCholesterol: 97mgSodium: 1157mgPotassium: 302mgFiber: 2gSugar: 7gVitamin A: 353IUCalcium: 247mgIron: 4mg
Tried this recipe?Let us know how it was!

Makes 8 – 10 pancakes.


  • Add a few tablespoons of sugar if you want a sweeter pancake, but you will probably find it isn’t necessary.
  • For extra nutrition and taste, add fresh blueberries, chopped walnuts or slices of banana to the batter.
  • Top the pancakes with a mix of fresh seasonal berries.

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buttermilk pancake recipe

1 thought on “Buttermilk Pancake Recipe”

  1. 10 Minute Easy Pancake Recipe with a Twist

    by merchant gourmet

    10 minutes. That’s all it will take this Pancake Day to impress your nearest and dearest with this mouth watering pancake recipe.

    The recipe, created by food brand Merchant Gourmet, is easy to follow and makes a stack of ten fluffy pancakes. So, before you reach for the trusty lemon juice, why not try a delicious new twist on this traditional favourite?

    Cooking time: 5-6 minutes
    Preparation time: 5 minutes
    Serves: Makes 10 pancakes

    Caramel Toffee
    200g / 8 ounces self-raising flour
    Pinch of salt
    1 tsp baking powder
    1 egg
    300 ml / half pint milk
    Knob of butter, melted
    75 g good quality mixed dark and milk chocolate chips
    Sunflower oil or a little butter for cooking
    Fresh raspberries to serve

    How to cook it:
    1. Mix together the flour, baking powder and salt in a large bowl
    2. Beat the egg with the milk, make a well in the centre of the dry ingredients and whisk in the milk to make a smooth batter. Beat in the melted butter, and gently stir in the chocolate chips
    3. Heat a teaspoon of oil or a small knob of butter in a large non-stick frying pan. Drop a large tablespoon full of the batter into the pan to make pancakes about 7.5cm across.
    4. Make three or four pancakes at a time. Cook for about 3 minutes over a medium heat until small bubbles appear on the surface of each pancake and then turn and cook for another 2-3 minutes until golden.
    5. Cover with kitchen paper to keep warm while you use the rest of the batter.
    6. Stack the pancakes to form a pile, drizzle with warm Caramel Toffee and scatter with fresh raspberries.


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