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Best Buttermilk Pancakes

These buttermilk pancakes are thick and fluffy, with delicious flavor from the buttermilk in the batter. They are quick and easy to make and perfect for a weekend breakfast!
Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Servings: 14 pancakes
Calories: 110kcal


  • 2 tablespoons unsalted butter
  • 1 cup all purpose flour or white whole wheat flour
  • 1 cup white whole wheat flour or all purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 large eggs
  • 1 ¾ cup buttermilk use 1 ½ cups if using homemade buttermilk substitute
  • 2 tablespoons honey
  • 1 teaspoon vanilla extract


  • Melt the butter and set it aside to cool slightly.
  • In a large bowl, whisk together the flours, baking powder, baking soda and salt.
  • In a medium bowl, whisk together the eggs, buttermilk, honey and vanilla extract. Whisk in the melted butter.
  • Pour the wet ingredients into the dry. Whisk until just combined, being careful to not over-mix. A few lumps will remain in the batter but you shouldn't see streaks of flour.
  • Heat an electric griddle or non-stick skillet over medium heat. Grease the griddle or skillet with cooking spray.
  • Use a 1/4 cup measuring cup to scoop the pancake batter onto the griddle. Let pancakes cook on the first side until bubbles form and the pancake bottoms are golden, about 3 minutes. Flip the pancakes and cook them on the second side until golden. Serve pancakes with maple syrup and fresh fruit, if desired.


  • You can make this recipe with 2 cups of all purpose flour or 2 cups of white whole wheat flour instead of 1 cup of each.
  • Extra pancakes freeze well, wrapped airtight, for up to 3 months. Thaw and warm before serving. You can thaw pancakes in the microwave, on the counter or overnight in the refrigerator.


Serving: 1pancake | Calories: 110kcal | Carbohydrates: 16g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 30mg | Sodium: 159mg | Potassium: 120mg | Fiber: 1g | Sugar: 3g | Vitamin A: 125IU | Calcium: 65mg | Iron: 0.8mg
Nutrition information is only an estimate.
© Kristine's Kitchen https://kristineskitchenblog.com