Classic Buttermilk Pancakes – a delicious recipe with unsalted butter, flour, granulated sugar, baking powder, baking soda, kosher salt. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Melt the butter in the microwave and set aside to cool a bit.
2
In a large bowl whisk the flour, sugar, baking powder, baking soda and salt.
3
In a medium bowl, whisk the buttermilk and eggs.
4
Slowly whisk the wet ingredients into the dry ingredients just until flour evenly moist.
5
Add the cooled melted butter and mix just to incorporate - do not overmix.
6
Let batter rest for 15 minutes.
7
Heat griddle to medium high heat until a drop of water dances on the surface before evaporating. Add 2 tsp butter, let melt and then spoon the batter in quarter cupfuls.
8
Cook until pancakes are golden brown on the bottom and bubbles form but do not burst on top, about two minutes.
9
Flip and cook until the other side is golden brown and the surface feels spongy when lightly pressed, 1 - 2 minutes.
1279
kcal
Calories
106
g
Fat
74
g
Carbs
14
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 3 tablespoons unsalted butter, 2 cups all-purpose flour, 1/2 cup granulated sugar, 2 1/2 teaspoons baking powder, and more.
Yes, Classic Buttermilk Pancakes falls under the Breakfast category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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