Buttermilk Pancakes

Prepare to be amazed by the incredible indulgence of our heavenly buttermilk pancakes. Made with a perfect blend of high-quality ingredients, including fluffy all-purpose flour, sweet sugar, and just the right amount of baking powder and soda. Each bite is a fluffy, melt-in-your-mouth delight that will leave you craving more. Elevate your breakfast experience with these divine pancakes.


  • 3 cups all-purpose flour
  • 3 heaping tablespoons sugar
  • 2 tablespoons baking powder
  • 1-1/2 teaspoons baking soda
  • 1-1/2 teaspoons salt
  • 3 eggs, beaten
  • 3 cups buttermilk
  • 1/3 cup oil


Whisk the dry ingredients together in a large bowl. Add eggs, buttermilk and oil. Whisk together until blended—don’t over mix or the gluten will develop and the pancakes will become rubbery. Bake on a lightly-greased griddle. Makes 30, 4-inch pancakes.

You can substitute 1/4 cup of whole wheat flour for the same amount of white flour. You can add 2 tablespoons of cornmeal for a slightly different flavor. For thin crepes, add another egg and thin the batter with 1/2 cup milk.

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