Go Back
Buttermilk Pancakes-free

Buttermilk Pancakes

Origin: America
Cook Time 10 minutes
Servings 4


3 cups All-purpose Flour

3 Tbs Sugar

3 tsp Baking Powder

1½ tsp Baking Soda

3/4 tsp Salt

3 cups Buttermilk

½ cup Milk

3 Eggs

6 Tbs Butter, melted


1. In a large bowl, combine flour, sugar, baking powder, baking soda, and salt.

2. In a separate bowl, beat together buttermilk, milk, eggs and melted butter.

3. Keep the two mixtures separate until you are ready to cook.

4. Heat a lightly oiled griddle or frying pan over medium-high heat.

5. Pour the wet mixture into the dry mixture, using a wooden spoon or fork to blend.

6. Stir until it's just blended together. Do not over stir!

7. Pour or scoop the batter onto the griddle, using approximately ½ cup for each pancake.

8. Brown on both sides and serve hot.

Recipe Notes

Cooked pancakes will keep, sealed in freezer bags, for up to 2 days in the refrigerator and up to 1 month in the freezer. Defrost in the refrigerator overnight and reheat in a 350°F oven for 5 minutes.