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Classic Fluffy Buttermilk Pancakes from Scratch

This foolproof buttermilk pancake recipe shows you how to make 12 deliciously light, fluffy, tender pancakes from scratch for a delicious breakfast.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 12 pancakes
Course: Breakfast
Cuisine: American
Calories: 219
Ingredients Method

Ingredients
  

  • 3 cups all-purpose flour
  • 3 tablespoons white sugar
  • 3 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 3/4 teaspoon salt
  • 3 cups buttermilk
  • 1/2 cup milk
  • 3 large eggs
  • 1/3 cup melted butter

Method
 

  1. Prepare the dry mixture: In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt until well combined.
  2. Mix the wet ingredients: In a separate bowl, beat together the buttermilk, milk, eggs, and melted butter until smooth.
  3. Keep mixtures separate: This is key! Don't combine the wet and dry ingredients until you're ready to cook.
  4. Heat the griddle: Preheat a lightly greased griddle or frying pan over medium heat.
  5. Combine and cook: When ready to cook, pour the wet ingredients into the dry ingredients and stir just until moistened. Pour about 1/4 cup of batter onto the hot griddle for each pancake.
  6. Look for bubbles: Cook until bubbles form on the surface and the edges look dry, about 2-3 minutes.
  7. Flip with confidence: Flip pancakes and cook until golden brown on the other side, about 1-2 minutes more.
  8. Serve warm: Transfer to a plate and serve immediately with your favorite toppings.