Buttermilk Pancakes

Using buttermilk in our classic buttermilk pancakes is a great way to help them get that light and fluffy texture. Now you're ready for breakfast.

20 min
Prep Time
20 min
Cook Time


  • 3 tablespoons granulated sugar
  • 1½ teaspoon baking powder
  • 1½ teaspoon baking soda
  • 2 cups all-purpose flour
  • 1¼ teaspoon salt
  • 2 ½ cups Crystal buttermilk
  • ½ teaspoon vanilla extract
  • 3 tablespoons Crystal unsalted butter, melted
  • 2 large eggs
  • Non-stick cooking spray or melted butter for cooking
  • Your favorite syrup

Products used

  • Buttermilk

  • Unsalted Butter


  • Step 1

    In a large mixing bowl, whisk sugar, baking powder, baking soda, all-purpose flour, and salt together. Using the whisk or a spoon, create a well in the center.

  • Step 2

    Then pour buttermilk, vanilla extract, and melted butter into the well. Crack eggs into the mixture. Starting from the center, combine the wet ingredients into the dry ingredients.
  • Step 3

    Cover the bowl and refrigerate for an hour.
  • Step 4

    Pre-heat frying pan on medium high heat and spray with non-stick cooking spray or coat with butter.
  • Step 5

    Pour  cup of batter onto the frying pan and cook until small bubbles appear on the top of the pancakes
  • Step 6

    Flip pancakes over and cook for about 2 to 4 minutes
  • Step 7

    Remove cooked pancakes to a large plate and repeat until all batter is used.