3 ratings

Classic Buttermilk Pancakes

Staff Writer
Elsa Saatela

Fluffy and thick buttermilk pancakes are both easy to make and very versatile — keep them plain and add your favorite topping, or add berries, chocolate, or nuts to the batter.

Deliver Ingredients
Makes about 10 4-inch buttermilk pancakes.


  • 2 Cups flour
  • 1 Teaspoon bakingpowder
  • 1 Teaspoon bakingsoda
  • 1/2 Teaspoon salt
  • 2 Teaspoons sugar
  • 2 eggs
  • 2 Cups buttermilk
  • 3 Tablespoons melted butter


In a large bowl, combine the flour, baking powder, soda, salt, and sugar. Whisk eggs, buttermilk, and butter together in a another bowl. Combine the mixtures and stir until smooth, but don't overbeat, or teh pancakes will get chewy. Heat a griddle over medium-low heat, pour about 1/3 cup abtter on teh pan (or less or more depending on teh size pancakes you want). Let brown until bubbling, flip over and brown the other side. Serve with your choise of topping, like maple syrup and blueberries.

Buttermilk Pancake Shopping Tip

What’s the difference between brown and white eggs? Besides color, nothing – different breeds of chicken account for the differences in color – quality and freshness are what really count.

Buttermilk Pancake Cooking Tip

Plan ahead for hectic weekdays by whipping up extra batches of waffles or pancakes and individually freezing them for easy morning meals.