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Buttermilk Pancakes Easy From Scratch

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  • 1 Cup All Purpose Flour
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • 2 Eggs
  • 1 Cup Buttermilk
  • 2 Tablespoons + more for frying Vegetable Oil

Buttermilk Pancakes

Aunt Hazel's classic pancake recipe

35 minutes

Serves: 2-4


A super easy recipe for quick, from-scratch homemade pancakes.

Buttermilk Pancakes Ingredients

This is our Aunt Hazel’s classic recipe for Buttermilk Pancakes. This quick breakfast couldn’t be any easier and it’s likely you have all the ingredients you need on hand. We recently moved into a new house (hence the lack of any new recipes for a while) and I needed something simply and super yummy as a recipe to get myself back in the game. This one did the trick! It’s an easy to follow recipe and everything comes together quickly.

I would try this recipe once “as-is” just so you get the hang of it. Once you’ve got one batch under your belt though, go nuts with trying all sorts of mix-ins and toppings. Chocolate chips, bananas, nuts, blueberries — the possibilities are endless. And of course, these are the best with pure maple syrup. We were lucky enough to have ours with Bourbon Aged Maple Syrup from Great River Maple. I strongly recommend that!

If you give this recipe a try, please let me know what you think in the comments below. And I would LOVE to see pics of how you dress your pancakes – tag me on Instagram (@bdhbakes), please!


Buttermilk Pancakes Hand Written Recipe


  • Preheat Griddle or Pan 

    Set your griddle or pan over low heat on your stove. Allow to preheat while you mix the batter. Now's a good time to preheat your oven to 180º or so as well if you want to keep the pancakes warm as you make them and then serve them all at once.

  • Mix Dry Ingredients 

    In a medium sized bowl, combine the all purpose flour, baking powder, baking soda and salt. Whisk them all a bit to evenly distribute and break up any large clumps. Set aside.

    Buttermilk Pancakes Dry Ingredients
  • Beat Eggs 

    In a large bowl, add your two eggs and beat until thick and frothy - about five minutes. I used a hand crank mixer and that worked well. You can easily use a handheld mixer or just your hand and a big whisk, too.

    Buttermilk Pancakes Add Eggs
    Buttermilk Pancakes Beat Eggs
  • Add Buttermilk 

    Add your buttermilk to the eggs and beat until it's all combined - about a minute.

    Buttermilk Pancakes Add Buttermilk
    Buttermilk Pancakes Buttermilk Combined
  • Add Dry Ingredients 

    Now, add your dry ingredients. Dump them all in and then mix to combine. Another minute or two.

    Buttermilk Pancakes Add Dry Ingredients
    Buttermilk Pancakes Mix in Dry Ingredients
  • Add Oil 

    Add the 2 Tablespoons of oil and mix to combine - about 30 seconds or so.

    Buttermilk Pancakes Add Oil
    Buttermilk Pancakes Batter Done
  • Fry Pancakes 

    Turn your burner up to medium-low and let it heat up a bit more for about a minute or two. Add about a tablespoon or so of vegetable oil. Then, pour about 1/4 cup of the batter per pancake onto the griddle or pan. Allow to fry for about 3-4 minutes per side.

    Buttermilk Pancakes Fry Pancakes
  • Flip Pancakes 

    After about 3 or 4 minutes, you should see that the batter is looking like it is starting to "dry out" and the sides of the pancakes will start to look cooked. You'll also notice bigger air bubbles on the top. When you see all of this, they are ready to be flipped. Use a big spatula to scoop under the pancake and the flip it over in one quick and steady movement. Doesn't have to be perfect!

    Buttermilk Pancakes Side One Done
  • Finish Cooking 

    Cook on the second side for an additional 3-4 minutes. If you plan on serving the pancakes all at once, simply put them on a cookie sheet in the preheated oven as they're ready until you've cooked the whole batch.

    Buttermilk Pancakes Done



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