Buttermilk Pancakes

READY IN: 15mins
Recipe by AmyZoe

This makes a delicious light and fluffy pancake--it's like going out for pancake breakfast but better because it's in the comfort of your own home. The best part of this recipe are the many possible variations--wholewheat, buckwheat, cornmeal, bran, and fruit options. Recipe courtesy of Better Homes and Gardens New Cookbook 2010.

Top Review by Sydney Mike

I seem to be getting my fill of buttermilk pancakes this month, but I do enjoy trying new recipes for 'em & think yours is right up there with the best! Followed your recipe right on down (but didn't add any fruit), & was thoroughly satisfied with these thick & substantial 'cakes! With a bit of honey butter & a light corn syrup, I was happy! Thanks for sharing the recipe! [Made & reviewed in I Recommend recipe tag]

Ingredients Nutrition


  1. In a large bowl stir together flour, sugar, baking powder, baking soda, and salt.
  2. In another bowl use a fork to combine egg, buttermilk, and oil.
  3. Add egg mixture all at once to flour mixture.
  4. Stir just until moistened (batter should be slightly lumpy).
  5. If desired, stir in fruit.
  6. For standard-size pancakes, pour about 1/4 cup batter into a hot, lightly greased griddle or heavy skillet.
  7. Spread batter, if necessary.
  8. For dollar-sized pancakes, use about 1 tablespoon batter.
  9. Cook over medium heat for 1 to 2 minutes on each side or until pancakes are golden brown.
  10. Turn over when surfaces are bubbly and edges are slightly dry. Serve warm.
  11. If desired, top with butter, syrup, and additional fruit.
  12. Pancakes: Prepare as directed, except substitute milk for buttermilk, increase baking powder to 1 tablespoon, and omit the baking soda.
  13. Whole Wheat Pancakes: Prepare as directed, except substitute whole wheat flour for the all-purpose flour and packed brown sugar for the granulated sugar.
  14. Buckwheat Pancakes: Prepare as directed, except use 3/4 cup all-purpose flour and add 1 cup buckwheat flour.
  15. Cornmeal Pancakes: Prepare as directed, except use 1 1/4 cups all-purpose flour and add 1/2 cup cornmeal.
  16. Bran Pancakes: Prepare as directed, except use 1 1/2 cups all-purpose flour and add 1/4 cup oat bran, wheat bran, or toasted wheat germ.
  17. Fruit Options: If desired, stir in one of the following fruits into the pancake batter before pouring batter onto griddle: 1/2 cup chopped fresh apple, apricot, peach, nectarine, or pear; 1/2 cup fresh or frozen blueberries; or 1/4 cup chopped dried apple, pear, apricot, raisins, currants, dates, cranberries, blueberries, cherries, or mixed fruit.

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