Buttermilk Pancakes

Servings: Serves 8 

The batter for your buttermilk pancakes need not to be beaten smooth.

The secret to having fluffy buttermilk pancakes is to avoid over mixing your batter. The batter for your pancakes should not be beaten until smooth but should have a small-medium lump. With this butter, your pancakes will be light and fluffy and have lots of flavors.


  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon. baking soda
  • ½ teaspoon. salt
  • 3 tablespoons. sugar
  • 2 large eggs, lightly beaten
  • 3 cups buttermilk
  • 4 tablespoons unsalted butter or margarine, melted


  • Mix the flour, baking soda, salt, baking powder and sugar in a bowl. Add the eggs, buttermilk, 4 tablespoons of butter or margarine and whisk to combine. The batter should have small-medium lumps.
  • Heat a cooking pan, pour oil until hot.
  • Pour in the batter and spread it evenly on the pan. When the pancake gets bubbles on top and it’s slightly dry around the edges, flip over.
  • Cook until golden on the bottom about 1 minute.
  • Repeat step 3 above until all the batter is over.
  • Serve your buttermilk pancakes warm with a cup of tea/chai or drink of your choice
  • Question of

    Do you prefer pancakes for breakfast?

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  • Question of

    Do you like this recipe?

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  • Question of

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