Buttermilk Pancakes

Buttermilk pancakes 1

These pancakes are light, fluffy and flavorful.  This recipe is from Martha Stewart.

If you don’t have buttermilk, you can make your own.  Mix 2 tsps of vinegar or lemon juice to 1 cup of milk and let it stand for 5-10 minutes. Use it in recipes that calls for buttermilk to make pancakes and cakes. The recipe below calls for 1 + 1/2 cups of buttermilk.

Check out my other recipe for pancakes using milk.

The recipe below yields 9 6-inch pancakes.


  • All purpose flour – 1 cup
  • Salt – 1/4 tsp
  • Sugar – 1 + 1/2 tbsps
  • Baking powder – 1 tsp
  • Baking soda – 1/2 tsp
  • Egg – 1
  • Buttermilk – 1 + 1/2 cups
  • Unsalted butter – 2 tbsps, melted


    • Whisk flour, salt, sugar, baking powder and baking soda together in a bowl.
    • Add egg, buttermilk and melted butter. Whisk to combine. The batter should have small to medium lumps in it.
    • Heat a griddle by greasing it with butter or oil. (Cook on medium heat)
    • Test the griddle by sprinkling water on it. The water must sizzle immediately.
    • Pour batter on the hot griddle.
    • The batter will spread on its own.
    • Bubbles will appear on the pancake.

Buttermilk pancakes 2

    • When the edges of the pancake looks slightly dry(for approximately 2 and a 1/2 minutes); flip the pancake and cook the other side (for approximately 1 minute).

Buttermilk pancakes 3

  • You can notice the bottom side turn golden brown; remove the pancake onto a plate.
  • Serve hot with warm maple syrup.






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