Buttermilk Pancakes

The key to light and fluffy pancakes is to NOT overmix the batter.


  • 1 cup all-purpose, unbleached flour
  • 1 cup whole wheat flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • dash of salt
  • 1 tblsp sugar
  • 2 large organic eggs
  • 3 cups organic buttermilk
  • 4 tblsp unsalted organic butter, melted
  • 1 tsp pure vanilla extract


  1. Heat pancake griddle to 350 degrees.
  2. Mix dry ingredients in medium bowl: flour, baking powder, baking soda, salt, and sugar.
  3. Whisk wet ingredients in separate bowl: eggs, buttermilk, butter and vanilla.
  4. Pour wet ingredients over dry ingredients and mix gently, just until incorporated. Do NOT overmix the batter. It should not be completely smooth.
  5. Melt some unsalted butter on the griddle and using a small ladle, pour pancake batter, about 2 inches apart. Turn pancakes when you see bubbles starting around the edges.
  6. Serve with butter and pure maple syrup.

The most delicious pancakes you have ever eaten. Yummy!

One thought on “Buttermilk Pancakes

  1. I made these for “breakfast for dinner” and the kids were very happy! I added some blueberries to the last few pancakes as they were cooking… also yummy! Thanks Liz!

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