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Buttermilk Pancakes

There are two sets of ingredients in this recipe. I use both recipes. One calls for more buttermilk, the other calls for less. They are both delicious! Give each a try and let me know what you think!

Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 15 -18 pancakes
Author Si Foster, A Bountiful Kitchen


  • 2 cups flour
  • 2 tablespoons sugar
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoons baking soda
  • 1/2 teaspoon salt
  • 2 cups buttermilk shaken well
  • 2 large eggs beaten
  • 2 tablespoons melted butter
  • 1/4 cup milk or water to thin batter
  • OR if you have less buttermilk on hand use this variation
  • 1 1/3 cups flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 tablespoons sugar
  • 1/4 teaspoon salt
  • 2 tablespoons melted butter
  • 1 cup buttermilk
  • 1 egg
  • 1/3 cup water plus more if needed


  1. Combine dry ingredients in large bowl.
  2. Add buttermilk, eggs and melted butter and mix just until wet and dry ingredients are incorporated.
  3. Add milk (or water), a little at a time until batter is still thick, but pourable.
  4. Heat griddle to 350 degrees.
  5. Melt a little butter onto the griddle.
  6. Using a 1/4 cup measure, scoop batter and place on hot griddle. Cook pancakes until bubbles appear and begin to pop, then flip once.
  7. Do not pat down pancakes. Do not flip more than once.
  8. Serve immediately!
  9. serves 4

Recipe Notes

-This recipe includes a second set of ingredients. Both are recipes I have used for years, the amounts vary slightly, one recipe uses more buttermilk than the other. They are very similar in yield and final product.