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Buttermilk pancakes on a blue plate with a pat of butter on top and syrup being poured over them.
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5 from 3 votes

Classic Buttermilk Pancakes

Whip up a batch of buttermilk pancakes for a delicious breakfast.
Prep Time10 minutes
Cook Time7 minutes
Total Time17 minutes
Course: Breakfast and Brunch
Cuisine: American
Servings: 4 people
Author: Ellen Folkman

Ingredients

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 tablespoons sugar
  • 2 large eggs lightly beaten
  • 2 cups buttermilk

Instructions

  • In a large bowl, combine the flour, baking powder, baking soda, salt, and sugar. Stir with a whisk to combine and aerate.
    2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, ½ teaspoon salt, 2 tablespoons sugar
  • Add the buttermilk and eggs, whisking until combined. The mixture will be lumpy. Allow the mixture to sit for 8 - 10 minutes. It will bubble a bit and thicken.
    2 large eggs, 2 cups buttermilk
  • Heat a large griddle over medium heat. Brush the griddle with melted butter. Spoon about 1/3 of a cup of batter onto the griddle, smoothing it into a circle so it's even. Don't drop batter too close together and don't crowd the griddle.
  • Flip the pancakes over when the edges look dry and bubbles appear on the surface. Continue cooking until golden brown.
  • Remove from the griddle and serve with butter and warm maple syrup.

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