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Classic Buttermilk Pancakes

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Scott Phillips

Yield: Yields about 17 pancakes.

You can add fresh berries, thinly sliced fruit, or even crumbled crisp bacon to this batter for an extra hit of flavor. Or substitute 1/2 cup wheat germ, cornmeal, or whole-wheat flour for 1/2 cup of the all-purpose flour. This recipe can be easily doubled or tripled.

See our Test Kitchen tip for what to do with leftover buttermilk, and our Quick, Easy Breakfast Ideas slideshow for more recipes like these pancakes.


  • 3 Tbs. unsalted butter; more for serving
  • 9 oz. (2 cups) unbleached all-purpose flour
  • 1/4 cup granulated sugar
  • 2-1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. kosher salt
  • 2 cups buttermilk
  • 2 large eggs
  • Vegetable oil for the griddle
  • Pure maple syrup for serving

Nutritional Information

      Nutritional Sample Size per pancake
      Calories (kcal) : 110
      Fat Calories (kcal): 30
      Fat (g): 3.5
      Saturated Fat (g): 1.5
      Polyunsaturated Fat (g): 0
      Monounsaturated Fat (g): 1
      Cholesterol (mg): 30
      Sodium (mg): 170
      Carbohydrates (g): 16
      Fiber (g): 0
      Protein (g): 3


  • Heat the oven to 200°F. Melt the butter in a small bowl in the microwave or in a small saucepan on the stove and set aside to cool briefly.

    In a large bowl, whisk the flour, sugar, baking powder, baking soda, and salt. In a medium bowl, whisk the buttermilk and eggs. Pour the wet ingredients into the dry ingredients. Whisk gently until the dry ingredients are almost incorporated; stop before the batter is evenly moistened. Add the cooled melted butter and mix just until the batter is evenly moistened (there will be lumps). Let the batter rest while you heat the griddle.

    Heat a griddle or a large skillet over medium heat (or set an electric griddle to 375°F) until drops of water briefly dance on the surface before evaporating. Lightly oil the griddle. Working in batches, pour 1/4 cup of the batter onto the griddle for each pancake, spacing them about 1 inch apart. Let cook undisturbed until bubbles rise to the surface and the edges look dry, 1 to 2 minutes. Check the underside of each pancake to make sure it’s nicely browned; then flip. Cook until the second side is nicely browned, about 1 minute more. Transfer the pancakes to a baking sheet and keep warm in the oven while you repeat with the remaining batter.

    Serve hot with butter and maple syrup.

Make Ahead Tips

Cooked pancakes will keep, sealed in freezer bags, for up to 2 days in the refrigerator and up to 1 month in the freezer. Defrost in the refrigerator overnight and reheat in a 350°F oven for 5 minutes.


Rate or Review


  • crawford1972 | 05/13/2017

    These are the Best Pancakes in the World!!!! The ingredients are perfect for perfect pancakes. I give this recipe five stars! Don't forget to mix the dry ingredients first & then put the 3 Tblsps. of butter in after it is cooled. Been using this recipe for about 4 yrs. now.!!! Won't change a thing!

  • CoralGeranium | 01/28/2017

    The pancakes look great and have the right texture, however it tasted very much of baking powder. Have a look at other recipes and you will find the baking powder is too much. I used 1 tsp of baking powder. I only used 1 tablespoon of sugar instead of the whopping 1/4 cup. I also used slightly less milk, as they were too thin and I like them sumptuous. The majority of the recipe is great, just needed adjusting. I've eaten pancakes all my life, at home and diners in the U.S.

  • chelseabuns | 12/03/2016

    These were very good, but just a little bit too thin for my liking (perhaps I used less flour by measuring it by volume instead of weight?). Next time I would decrease the buttermilk by about a quarter cup.

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