Buttermilk Pancakes

Buttermilk Pancakes {Sweet Pea's Kitchen}

Nothing beats a big stack of pancakes on a lazy weekend morning and if you’re still looking for the best homemade Buttermilk Pancake recipe, look no further! These light and fluffy pancakes with their unbeatable buttermilk tang are certain to start your weekend off right.

Buttermilk Pancakes {Sweet Pea's Kitchen}

Making pancakes from scratch is so simple that you’ll wonder why you ever made pancakes from a boxed mix. There are a few important things to remember while making pancakes from scratch.

First, DO NOT OVERMIX! You want to mix the batter very briefly (don’t smooth out the lumps). Over-mixing your pancake batter will result in dense, heavy pancakes.

Second, let the batter rest! This allows the gluten to relax, yielding more tender pancakes.

Last but not least, make sure your griddle is hot enough. Test the griddle by dropping a tablespoon of batter in its center. If, after one minute, the pancake is golden brown on the bottom, the pan is ready. If it remains blond—or is close to burning—adjust the heat accordingly.

Buttermilk Pancakes {Sweet Pea's Kitchen}

Of course you could always make pancakes from a boxed mix, but after seeing how quick and easy it is to make them from scratch, why would you? They’re just as easy as the box mix, but I promise you they taste soooo much better!

Buttermilk Pancakes

Light and fluffy pancakes with the unbeatable buttermilk tang.

Yield: 16 (4-inch) pancakes


2 cups unbleached all-purpose flour (10 ounces)
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon table salt
2 cups buttermilk
1/4 cup sour cream
2 large eggs
3 tablespoon unsalted butter, melted and cooled slightly
1 - 2 teaspoons vegetable oil


1. In medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In a small bowl, whisk together the egg, buttermilk, sour cream, eggs, and melted butter; set aside.

2. Make a well in center of the dry ingredients; pour in milk mixture and whisk very gently until just combined (batter will be lumpy). Do not over mix. Allow batter to sit 10 minutes before cooking.

3. Heat 1 teaspoon oil in 12-inch nonstick skillet over medium heat until shimmering. Using paper towels, carefully wipe out oil, leaving thin film of oil on bottom and sides of pan. Pour 1/4 cup batter onto 4 spots on skillet. Cook until edges are set, first side is golden brown, and bubbles on surface are just beginning to break, 2 to 3 minutes. Using a thin, wide spatula, flip pancakes and continue to cook until second side is golden brown, 1 to 2 minutes longer. Repeat with remaining batter, using remaining oil as necessary. Serve pancakes immediately.

Recipe Notes:
To make on an electric griddle, set the griddle temperature to 350 degrees and cook as directed.

A lower-protein all-purpose flour (like Gold Medal or Pillsbury) is best for this recipe, however, if you use an all-purpose flour with a higher protein content (like King Arthur) you will need to add an extra tablespoon or two of buttermilk.

Source: Cook's Illustrated, July 2009

Buttermilk Pancakes {Sweet Pea's Kitchen}

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8 Responses to “Buttermilk Pancakes”

  1. #
    Liz — March 28, 2014 @ 8:20 am

    These look good. Thank you and have a Great Weekend!

  2. #
    Laura Dembowski — March 29, 2014 @ 7:56 pm

    I love pancakes! These look so fluffy! All I need is a big dose of maple syrup.

  3. #
    kathryn — March 30, 2014 @ 3:16 pm

    The batter is ready to hit the griddle. The bacon is fried…the maple syrup is soon to be heated up a bit. yum! Thank you. We love pancakes! Cannot wait for the first bite.

  4. #
    Carol at Wild Goose Tea — March 30, 2014 @ 3:35 pm

    There is plethora of pancake recipes coming out of the food blogs the last two weeks. I have such a craving for pancakes. One that I have been unable to quell. Because I have made pancakes for years, I realize that a tweak or two can truly make a difference. And there is simply no comparison to a mix! I like the mix of butter and oil in this one and the sour cream. Boy Howdy they look good. I didn’t have time for breakfast, but I decided to have pancakes for dinner by the way.

  5. #
    Tammy — April 1, 2014 @ 1:32 pm

    Lately I’ve enjoyed trying new pancake recipes so decided to try these for brunch on Sunday. They were wonderful; light, fluffy, and delicious! Served with homemade buttermilk syrup. Boil for 7 min: 1 1/2 C sugar, 3/4 C buttermilk, 1/2 C butter, 2 T corn syrup, 1 t baking soda. Remove from heat; add 2 t vanilla. So good!

  6. #
    Renee@Two in the Kitchen — April 1, 2014 @ 10:05 pm

    Boy, I’m with you Christina! I LOVE pancakes on the weekend! They are my comfort food!! These look so light and fluffy! I am pinning these to make this weekend!! :)

  7. #
    KarenB — April 11, 2014 @ 2:40 pm

    OMG I love a great pancake these look very good. I think Sunday breakfast would be a perfect time to try them out.

  8. #
    Kris — April 17, 2014 @ 5:43 pm

    I have been making my grandmother’s pancake recipes for years now. No other recipe has ever interested me. Until now! Your tip on letting the batter rest is so interesting. I have never heard, nor tried that. Pinning… of course!

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