Buttermilk Pancakes Recipe 

A recipe for pancakes that is really light and fluffy, and it requires fresh buttermilk; yet, it is the best pancake recipe I've ever cooked!

– 3 cups all-purpose flour – 3 tablespoons white sugar – 3 teaspoons baking powder – 1 ½ teaspoons baking soda – ¾ teaspoon salt – 3 cups buttermilk – ½ cup milk – 3 egg – ⅓ cup butter, melted



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Add flour, sugar, baking powder, soda, and salt to a large basin. Mix milk, eggs, buttermilk, and melted butter in another bowl. Avoid combining mixtures before cooking.

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Medium-high heat a lightly oiled griddle or pan. Flip water across the surface and it will be ready if it beads and sizzles.

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Stir the wet ingredients into the dry mixture with a wooden spoon or fork until barely combined. Lumpy batter is ideal.

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Pour or scoop 1/2 cup batter onto the griddle for each pancake. After 1–2 minutes of bubbles, spatula and brown the other side. Use leftover batter.

219 Calories 7g Fat 31g Carbs 7g Protein 

Nutrition Facts (per serving)

also see

also see

Chocolate Chip Muffins Recipe