Victor Protasio
Makes about 10 pancakes

This is our go-to recipe for classic buttermilk pancakes, and it’s the only one you need. Consider the fundamental blueprint for any and all pancake needs. Starting with this foolproof formula for rich and fluffy pancakes, you can create your own custom short stacks by mixing berries or chocolate chips into the batter, or topping the warm flapjacks with fresh fruit, whipped cream, toasted nuts, etc. Be it for a special occasion like Mother’s Day breakfast-in-bed or just a lazy weekend morning, this baseline recipe for golden, glorious pancakes will never let you down. 

How to Make It

Step 1

Whisk together first 5 ingredients in a large bowl. Combine buttermilk, milk, egg, and butter in a separate bowl; add to flour mixture, and whisk just until blended. Transfer to a large measuring cup, and let stand 10 minutes.

Step 2

Pour 3 to 4 tablespoons of batter onto a hot, lightly greased griddle or nonstick pan. Cook until pancakes are covered with bubbles and edges turn brown. Turn and cook other side 2 minutes or until golden brown.

Step 3

Fresh Berry Buttermilk Pancakes: Add 1/2 cup fresh blueberries or strawberries to batter, and fold in gently. (Raspberries and blackberries tend to break down and produce very wet pancakes.) Note: Frozen berries are picked when ripe and hold up wonderfully if you're craving berry pancakes out of season.

Step 4

Apple-Walnut Buttermilk Pancakes: Add 1 peeled and sliced firm apple (such as Granny Smith), 1/2 cup chopped walnuts, and 1/4 teaspoon cinnamon to batter.

Step 5

Orange-Chocolate Chip Buttermilk Pancakes: Add 1 tablespoon grated orange zest and 1/2 cup semisweet chocolate chips to batter. Serve with your favorite maple syrup. Garnish with more zest and chocolate.

Ratings & Reviews

McBoo76's Review

August 21, 2010
Very good basic recipe. Added 1 T of cornmeal and zest of one lemon and it heightened the flavor even more. Sprinkled wild blueberries on top after pouring batter into pan. Delicious!

NutsinNormal's Review

January 15, 2010
These pancakes never fail! I make them bigger than the recipe suggests, and substitute soured soymilk for the buttermilk. I also go about 1/4 whole-wheat flour... if you use too much, tho, the pancakes won't be as fluffy. I save any left-over batter for the next day, and really can't tell the difference once they're cooked up.

MKHaynes's Review

February 09, 2013
This is exactly what it says - your basic buttermilk pancake. It's wonderful - my pan was too hot and they still taste amazing. I used half and half to make the buttermilk, so I ended up with a cup of buttermilk and 1/4 cup of milk. The texture is perfect and so is the flavor.

Haylzzzz's Review

September 26, 2011
I didn't like our pancakes that much but they weren't bad.

MollySimon's Review

November 21, 2012
A really solid and reliable recipe. Super quick and easy. We add frozen mixed berries.

garrett1010's Review

September 26, 2011

HarleyAnne's Review

September 26, 2011

Alysha19's Review

September 26, 2011
Good pancakes!

wenchie's Review

August 17, 2014
These were amazing. They were light and fluffy. I don't usually make pancakes from scratch. When I served them up, my 9 year old could immediately tell something was different. I followed the recipe almost exactly. I only increased it by 50 percent. I used 1 1/2 cups AP flour, 3 tsp baking powder, 1 1/2 tsp baking soda, 1 1/2 tsp sugar, 3/4 tsp salt, 1 cup of buttermilk, 3/4 cup milk 1 egg and 3 tbsp. of butter. Freakin Fantastic!!

TPcooks's Review

January 27, 2013
Never made pancakes fro scratch these are the best pancakes i ever had.......I added veg oil to make them moist