Buttermilk Pancakes

When I think about breakfast food, I immediately think about pancakes.  I just know that you are going to love these cloud-like Buttermilk Pancakes. I know I did because they will truly melt in your mouth. I was fascinated that pancakes have many names depending on the country or continent you live. In America, we call them Pancakes. In England, they are called Flapjacks. In Australia they are called Pikelets. Whatever and wherever they are called, I can assure you that they are tasty.

I often wondered when I was younger and would go to a breakfast place to eat and saw patrons with a large stack of pancakes and thought to myself how could they eat so many pancakes. Now I know. Perhaps they were just as good as these. These Buttermilk Pancakes were so easy to make. From start to finish, it took about twenty minutes to prepare and cook. 

Buttermilk Pancakes

Recipe by Madison
3.7 from 40 votes
Course: BreakfastDifficulty: Easy


Prep time


Cooking time




  • 2 cups all-purpose flour

  • 2 1/2 tablespoons granulated sugar

  • pinch of salt

  • 1/2 teaspoon baking powder

  • 1/2 teaspoon baking soda

  • 2 1/2 cups buttermilk

  • 2 large eggs

  • 8 tablespoons unsalted butter, melted

  • maple syrup and whipped cream for serving


  • In a large bowl, whisk together flour, sugar, salt, baking powder and baking soda.
  • Next in a separate bowl, whisk together the buttermilk, eggs, and melted butter.
  • Combine the buttermilk mixture with the dry ingredients and fold with a spatula until just combined. Be sure to not over mix. It is ok if there are lumps in the batter.
  • Next, heat 3 tablespoons butter in a nonstick skillet over medium low.
  • Pour ⅓ cup of pancake batter to the skillet. Cook for 2-3 minutes in each side.
  • Repeat until all the batter is used. Serve and Enjoy with maple syrup and butter!

Once I gathered all of my ingredients and whisked everything together, it was time to put the batter in a nonstick skillet over medium low heat.  Right away, the smell started oozing in the air.  I could smell the butter that I put in the skillet and it smelled delicious. Butter is the best. I use it sparingly but it is a staple I always keep in my refrigerator for recipes like this one and more.

I stacked my pancakes and used maple syrup and whipped cream. They were super fluffy and the perfect light golden brown. The edges of the pancakes were made to perfection too. When making pancakes, if you are not careful, the edges will start to burn faster than the inside. You want crispy, not hard edges. When done, the center of the pancake will be soft. Remove from the griddle or skillet and let cool for a minute. Pancakes should be eaten very warm. You will be able to tell the temperature by the way the butter melts right on top of the pancake.  Pancakes can even be eaten for dinner. In fact, I love Breakfast for Dinner. These pancakes will make the perfect end of the night meal. Just add some of your favorites such as bacon, eggs and some fruit. There might be an added benefit to having breakfast for dinner. You might even sleep like a baby. That’s if you do not include the coffee. Orange juice or water might be good substitutes. Or, perhaps even milk or hot chocolate.  

As a child when I visited my grandparents in North Carolina, my grandmother would make the most delicious breakfast. Her pancakes melted in my mouth. In fact, everything grandma made was perfect. She served me red-hot sausage, oatmeal loaded with lots of butter, brown sugar and milk and scrambled eggs with cheese. I found it quite fascinating that for breakfast they offered me soda. Yes, soda for breakfast. Made sense to me. They called it pop or soda-pop in the South. 

Now that I am an adult I choose what beverage I want to have with my Buttermilk Pancakes. For me, seltzer water works fine as a substitute for soda. I am glad that I made my very own batch, largely stacked, to enjoy at home and didn’t have a little kid in a restaurant staring at me wondering the same thing I wondered as a young child. Enjoy!

1 thought on “Buttermilk Pancakes”

  1. I am giving this recipe four stars instead of five simply because a half a cup of butter seems like quite a lot for this mixture. I just bought a quart of buttermilk and will make this recipe for breakfast in the morning. From the photos, either you had a small skillet or you make really big pancakes. They didn’t look as browned in the skillet as I would like. I will see how my turn out and let you know. Thanks for putting up the recipe, it is just what I was looking for.


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