Buttermilk Pancakes I

Buttermilk Pancakes I


"These are very delicious pancakes and my family loves them."
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30 m servings 360 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 360 kcal
  • 18%
  • Fat:
  • 15.9 g
  • 24%
  • Carbs:
  • 46.3g
  • 15%
  • Protein:
  • 8.1 g
  • 16%
  • Cholesterol:
  • 50 mg
  • 17%
  • Sodium:
  • 503 mg
  • 20%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat a skillet over medium heat. Combine all ingredients in a blender. Puree until smooth.
  2. Pour batter onto the griddle, to form 5 pancakes. Flip pancakes when edges appear to harden. Cook pancakes on other side for same amount of time until golden brown.


  1. 547 Ratings

Most helpful positive review

Light, fluffy, everything a pancake should be - I cut the sugar down to 2 Tbsp., added 1 tsp. of vanilla, and used 2 Tbsp. of melted butter vs. 1/4 c. of vegetable oil.

Most helpful critical review

NOT REAL PANCAKES. I am sorry to have to do this, but I can't give these a great review. I tried them to make and freeze as a quick to-go snack, though I was confused about the mixing method - T...

Light, fluffy, everything a pancake should be - I cut the sugar down to 2 Tbsp., added 1 tsp. of vanilla, and used 2 Tbsp. of melted butter vs. 1/4 c. of vegetable oil.

These were really, really good! Very light and fluffy and definitely restaurant quality. I was able to made 12 medium size pancakes by upping the flour and buttermilk to 1/2 a cup, but left ever...

My family loved, loved, loved, this recipe! We just finished eating a batch of these yummy pancakes! They are so light and fluffy! I didn't have any buttermilk, so I added 2 tbs. of vinegar t...

These pancakes are good but the recipe calls for to much sugar. Next time I will halve the sugar. I used a 50 percent all purpose flour to 50 percent buckwheat flour.

Be sure to double this recipe. I have three teenage children and could put both batches away in a heart beat. I served with fresh blueberry sauce but my son used real Canadian Maple Syrup. Eithe...

Excellent! I used a mixer b/c I don't have a blender and they were still light and fluffy. Be careful when cooking, they burn easily. Cook on medium heat.

I made these for breakfast this morning and we really enjoyed the sweet, light texture. My only change would be to add a pinch of salt. I'll be saving this one in my recipe box and definitely ...

I LOVE this recipe!!! Even my little picky eaters did! My kids even wanted thirds (which is UNHEARD of!). Thanks for the recipe! This will be my normal pancake recipe. I did try and like th...

Perfect! Very light, fluffy, and flavorful. These melt in your mouth and taste so good with peaches, butter, and cool whip. This recipe was just what I was searching for. I have tried other high...