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Fluffy Buttermilk Pancakes

Course: Breakfast
Cuisine: American, Kosher, Pescatarian, Vegetarian
Keyword: Dairy, Husband-approved, Indulgent, Kid-friendly, Make-ahead, Milchig, Nut-free, Tisha B'av
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4
Calories: 369kcal
Buttermilk is the key to these light and fluffy pancakes.  Fluffy Buttermilk Pancakes are perfect for a Sunday morning breakfast.  Here's an easy recipe for your perfect buttermilk pancakes.
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  • 2 Cups Flour
  • ½ teaspoons Kosher Salt
  • 1 teaspoon Baking Soda
  • 2 teaspoons Sugar
  • 1-⅓ Cups Buttermilk
  • 2 Eggs beaten
  • 2-½ Tablespoons Oil
  • Cups Water
  • Spray Oil


  • Warm griddle pan on Medium Heat.
  • Mix together Flour, Kosher Salt, Baking Soda and Sugar in a large bowl.  Set Aside.
  • Whisk together Buttermilk, Eggs and Oil.
  • Pour the Buttermilk Mixture into the dry ingredients and mix gently until just combined.  Do NOT try to smooth out all the lumps.
  • Add the water and mix until just combined.
  • Use either spray oil or a teaspoon of oil to grease the pan.  I suggest NOT using butter for this because it will brown very easily at this temperature.
  • Cook until golden brown on the other side, then remove.  Grease the pan and pour the next pancake. So on until all of the pancakes are cooked.  Hold them in your warm oven while you prepare the next flavor. These buttermilk pancakes come out thick and rich with tangy flavor.


Sodium: 708mg | Sugar: 5.3g | Cholesterol: 99.7mg | Calories: 369kcal | Fat: 11.9g | Protein: 11.6g | Carbohydrates: 53g