Buttermilk Pancakes

Rated 5 out of 5
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Production of buttermilk is a little different than it was 50 years ago. In days gone by, buttermilk was the liquid that remained after cream was churned into butter. Today, commercial buttermilk is made by combining low-fat or nonfat milk with a natural bacteria that converts the milk sugars into acids, producing a thick, soured milk. In baked goods as well as pancakes, buttermilk acts as a leavening agent when combined with baking soda. This creates gas bubbles, resulting in light, fluffy pancakes with a rich flavor.

Pancakes are always a treat for breakfast, and they're even more fun to eat when cooked in whimsically shaped molds. For instructions on using pancake molds, see the related tip.

Prep Time 30 minutes
Cook Time 24 minutes
Servings 4
Makes 12 pancakes; serves 4.


  • 2 eggs
  • 2 cups all-purpose flour, sifted
  • 2 Tbs. sugar
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 2 1/2 cups buttermilk
  • 4 Tbs. (1/2 stick) unsalted butter, melted
  • 1/2 tsp. vanilla extract
  • 1 to 2 Tbs. vegetable oil or nonstick cooking spray
  • Maple syrup for serving


In a bowl, using an electric mixer, beat the eggs on medium speed until frothy. Add the flour, sugar, baking powder, baking soda, salt, buttermilk, melted butter and vanilla. Stir just until the batter is smooth and no lumps of flour remain; do not overbeat.

Heat a griddle over medium-high heat until a few drops of water flicked onto the surface skitter across it. Lightly grease the griddle and the inside surface of the pancake molds with vegetable oil, or spray with nonstick cooking spray. Set the molds on the griddle and heat until hot.

Pour about 1/3 cup of the batter into each mold. Cook until bubbles form on top and the batter is set, about 2 minutes. Remove the molds and, using a spatula, flip the pancakes. Cook until golden brown on the other side, about 2 minutes more. Keep warm until all the pancakes are cooked.

Repeat with the remaining batter, adding more oil to the griddle as needed. Serve with maple syrup.
Makes 12 pancakes; serves 4.
Williams-Sonoma Kitchen.
Rated 5 out of 5 by from I will NEVER buy "B" boxed mix again! I love this recipe and have used it again and again with the exact same results - light and fluffy pancakes. I always have all the ingredients on hand. I used to buy the pre-made mix and was not happy with the way the pancakes were coming out. I have told several friends about this recipe and will continue to recommend it. Thank you for a great recipe.
Date published: 2017-09-17
Rated 5 out of 5 by from Light and fluffy - delicous! I cooked these for the first time on Sunday. My family loved them. They really puffed up high - supper fluffy with lots of air bubbles. I wonder if adding more liquid might make them thinner - as they were quite thick. Going to try this next time - but overall very delicious. This recipe is going to be a family favorite!
Date published: 2017-03-06
Rated 5 out of 5 by from Fluffiest pancakes ever! These are the fluffiest buttermilk pancakes ever! My whole family loves them.
Date published: 2015-01-08
Rated 5 out of 5 by from Fluffy and Delicious My family and friends love these pancakes. I now make them almost every week and crave them when I'm not able to make them. I usually start off just cooking the buttermilk pancakes and then add blueberries towards the end of the remaining batter to change it up and occasionally will substitute with chocolate chips. They are delicious any way you choose. NOTE: FOR FLUFFY PANCAKES, THE KEY IS TO NOT OVER STIR THE BATTER.
Date published: 2014-08-02
Rated 5 out of 5 by from Easy to make and taste great Ever since I tried this recipe I will never go back to the boxed pancake mixes again. These pancake are super easy to make and taste great, I like them better than the pancakes at ihop.
Date published: 2014-01-19
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