Perfect Buttermilk Pancakes

August 11,
Blog post

I’ve been on the hunt for a good pancake recipe for a while now. One that can be my go to on a Saturday morning. One that is fluffy yet light, crispy around the edges and has that good buttery flavor.

This recipe yields a light and fluffy pancake.  Perfect for a You will want to be sure not to over mix your pancake mix, that could result in not so light and airy pancakes.  Combine the wet and dry ingredients until just combined. After that, you are ready to cook your pancakes.

Items I used to create this recipe









Heat a nonstick skillet over medium heat use a pat of butter to coat your skillet. This will also give your pancakes that crispy edge that make these pancakes super yummy!

Use a 1/4 cup to pour each pancake into the skillet. I like my pancakes to be the same in size. It also makes a nice presentation if you are serving a crowd.

If you really want to knock out the process of cooking your pancakes I recommend using a griddle. Griddles are convenient because they distribute even heat along with allowing you to fit more pancakes into your pan at once.  Trust me its no fun waiting for one pancake at a time. Boorrring……. This is the griddle that I use to make my pancakes.



Print Recipe

Perfect Buttermilk Pancakes


  • 2 Cups sifted all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1 egg, beaten
  • 1 1/2 cup buttermilk ,
  • 2 tablespoons butter , melted
  • 1/4 cup sugar



  • 1)
    In a large bowl, sift together flour, baking powder, baking soda, and salt.
    In a small bowl, combine egg, buttermilk, and vanilla. Whisk together.  Add your wet ingredients to the flour mixture, stirring until combined. ( be sure not to over mix) Add your two tablespoons of melted butter and sugar. Stir until combined.
           Note: Make sure that your buttermilk is not cold if you add butter to the cold buttermilk the butter will seize up and result in crystalized butter clumps.
    Over medium-low heat, heat pan or griddle. Lightly grease surface of the pan by lightly brushing with melted butter. Drop about 1/4 cup batter on pan in a 5-inch wide circle. Cook until bubbles begin to form on surface and edges begin to brown. Gently flip and continue to brown the other side. Repeat with remaining batter.

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