My Go-To Buttermilk Pancake Recipe

Fluffy buttermilk pancakes are a treat any day of the week.

I used to rely on the Martha Stewart ‘s buttermilk pancake recipe until I found this Classic Buttermilk Pancake recipe and made it my own.

I make one huge batch (40 pancakes) and freeze any remaining pancakes for an easy toaster breakfast later in the week.


  • 7 Tbsp salted butter, melted
  • 3 cups of all-purpose flour
  • 1 cup of whole wheat flour
  • 1/3 cup of granulated sugar
  • 5 tsp baking powder
  • 2 tsp baking soda
  • 1 quart of cultured buttermilk
  • 2 large eggs
  • 1 tsp of vanilla
  • maple syrup
  • whipped cream
  • fresh berries


  • in a large bowl mix dry ingredients
  • in separate medium bowl mix wet ingredients, excluding butter
  • combine wet ingredients with dry, mix until combined
  • add melted butter and mix
  • let batter rest while whipping cream, slicing berries and heating griddle
  • oil griddle and pour batter onto griddle and cook until golden brown on both sides
  • serve warm with maple syrup or topped with whipped cream and berries


  • add chopped walnuts and banana slices to the batter
  • or blueberries and chopped pecans
  • a dash of cinnamon maybe?
  • I suggest thawing frozen pancakes overnight and toasting in the toaster oven until warmed through
  • if reheating from frozen directly, bake in the oven at 350 for 5 minutes including preheating time

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