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Buttermilk Pancakes II


"A very light and fluffy pancake that requires fresh buttermilk, but it's the best I've ever made!"
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25 m servings 219 cals
Original recipe yields 12 servings (12 - 5 inch pancakes)


  • Calories:
  • 219 kcal
  • 11%
  • Fat:
  • 7.4 g
  • 11%
  • Carbs:
  • 30.7g
  • 10%
  • Protein:
  • 7.2 g
  • 14%
  • Cholesterol:
  • 63 mg
  • 21%
  • Sodium:
  • 515 mg
  • 21%

Based on a 2,000 calorie diet

See full nutrition

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. In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. In a separate bowl, beat together buttermilk, milk, eggs and melted butter. Keep the two mixtures separate until you are ready to cook.
  2. Heat a lightly oiled griddle or frying pan over medium high heat. You can flick water across the surface and if it beads up and sizzles, it's ready!
  3. Pour the wet mixture into the dry mixture, using a wooden spoon or fork to blend. Stir until it's just blended together. Do not over stir! Pour or scoop the batter onto the griddle, using approximately 1/2 cup for each pancake. Brown on both sides and serve hot.


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Read all reviews 2599
  1. 3307 Ratings

Most helpful positive review

These have become my default pancakes. I made them again this morning. Use the old baker's tricks of letting your buttermilk, milk and eggs sit out for an hour before baking to get to room tem...

Most helpful critical review

We made these pancakes last weekend. We were interested in trying them based on all the reviews, but they were disappointing. They weren't fluffy, they were thick and we were unimpressed. Th...

Most helpful
Most positive
Least positive

These have become my default pancakes. I made them again this morning. Use the old baker's tricks of letting your buttermilk, milk and eggs sit out for an hour before baking to get to room tem...

It took a little tweaking and A LOT of time, but these did come out wonderful in the end. Like other reviewers, this made WAY more than the listed 12 five inch pancakes!! I could easily have f...

Yum! I was out of buttermilk so I put about 1 tsp of vinegar (or you can use lemon juice) in the one cup measuring cup and then filled with milk. By the time I was ready to mix the two togethe...

These were delicious! They were so light and fluffy. The first time I made these I stirred the batter too much and they came out flat and slightly tough but the second time I barely mixed it and...

These were pretty good. Thank heaven for another reviewer's suggestion for using whole milk, because I only had 2 cups of buttermilk! I would, however, make one tiny suggestion: When adding al...

I wish I could give this ten stars!! This is the best pancake recipe ever! I made the whole recipe, and froze the left overs, putting a square of waxed paper between each pancake. Then, just p...

My family just loves these pancakes! I always put alittle more milk in to thin the batter some. The only down side to these wonderful pancakes-- I can never seem to cook them fast enough for my ...

THANK YOU THANK YOU THANK YOU so much for this recipe!!!My husband loves big breakfasts and I got so tired of cooking boring pancake mixes that tasted so bland. This recipe has made me a pancak...

These pancakes are so fluffy and absolutely delicious! This recipe makes a lot, so I put leftovers in the freezer then heat then up later in the microwave and they taste great.