Best Buttermilk Pancakes
Need a reason to wake up in the morning? These buttermilk pancakes are light, fluffy, and go from griddle to table within minutes!
Yield: 12 pancakes
  • 2 cups all purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 3 tbsp sugar
  • 2 large eggs, lightly beaten
  • 3 cups buttermilk
  • 4 tbsp unsalted butter, melted
  1. Heat griddle to 375F. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar. Whisk in the eggs, buttermilk, and butter until combined. The batter should still be slightly lumpy.
  2. Grease the griddle with butter. Using a ½-cup scoop, pour the pancake batter onto the griddle, leaving about 2 inches in-between pancakes. When pancakes start to have bubbles in the center and the outsides start to look a bit dry, flip. Cook until golden on the bottom, about 1 minute.
  3. Repeat until all of the batter is used up. Serve with maple syrup.
Recipe from Martha Stewart
Nutrition Information
Serving size: 3-4 pancakes
Recipe by Joanne Eats Well With Others at