stack of buttermilk pancakes

Buttermilk Pancakes

Fluffy, buttery and delicious, these are the most perfect Buttermilk Pancakes. Ditch the store-bought mix and make your own pancakes from scratch!

Blue: 16   Green: 16   Purple: 16   Freestyle: 5
Course Breakfast
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Resting Time 5 minutes
Total Time 30 minutes
Servings 4 Serves
Calories 440 kcal


  • 2 large eggs, room temperature
  • 2 cups buttermilk, room temperature (you can also use low-fat buttermilk)
  • 4 tablespoons butter, melted
  • 1/2 teaspoon pure vanilla extract
  • 2 cups all-purpose flour OR whole wheat pastry flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon cinnamon
  • 1 teaspoon salt
  • 1 tablespoon vegetable oil, clarified butter, or you can also use nonstick cooking spray


  1. In your mixer's bowl beat eggs on medium speed until frothy.
  2. Add buttermilk, melted butter and vanilla; continue to beat until just blended. Set aside.
  3. In a separate bowl, combine flour, sugar, baking powder, baking soda, cinnamon, and salt; whisk until thoroughly incorporated.
  4. Add the flour mixture to the buttermilk mixture and, using a wooden spoon or a rubber spatula, mix just enough to combine; batter should be creamy, but lumpy. DO NOT OVERMIX.
  5. Allow batter to rest for 5 minutes.
  6. Heat a heavy-bottomed skillet or griddle over high heat.
  7. Lightly grease the skillet with oil or nonstick cooking spray.
  8. Lower heat to medium-high and pour about 1/4 cup batter into skillet for each pancake - make sure there is enough space between the pancakes because they will expand during cooking.
  9. Cook pancakes for about 2 minutes, or until batter is set and bubbles cover the top while the bottom is golden brown. If the pancakes are cooking too fast on the outside, but still doughy on the inside, lower the heat to a medium.
  10. Flip pancakes and continue to cook for 1 minute, or until golden brown on the bottom.
  11. Repeat with remaining batter, adding more oil to pan as necessary.
  12. Serve immediately.

Recipe Notes

WW FREESTYLE POINTS: 5 points with whole wheat pastry flour and low fat buttermilk.

Nutrition Facts
Buttermilk Pancakes
Amount Per Serving
Calories 440 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 11g55%
Cholesterol 116mg39%
Sodium 1115mg46%
Potassium 631mg18%
Carbohydrates 56g19%
Fiber 6g24%
Sugar 12g13%
Protein 14g28%
Vitamin A 525IU11%
Vitamin C 1.2mg1%
Calcium 262mg26%
Iron 2.8mg16%
* Percent Daily Values are based on a 2000 calorie diet.