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Buttermilk Pancakes
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Buttermilk Pancakes

Soft, fluffy and light eggless pancake recipe
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Breakfast
Cuisine: American-Inspired
Keyword: Buttermilk Pancakes, Eggless Pancakes
Servings: 6
Author: Eateries Delightful


  • 2 cups all-purpose or plain flour
  • 1 + 3/4 cups buttermilk // refer notes to make buttermilk
  • 3 tbsp maple syrup
  • 2 tsp baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 tbsp unsalted butter melted or oil
  • 2 teaspoons pure vanilla extract


  • Combine together the flour, syrup, baking powder, baking soda and salt in a large-sized bowl. add the buttermilk, slightly cooled melted butter/oil, & vanilla
  • whisk the wet ingredients together first before slowly folding them into the dry ingredients. Mix together until smooth. Few lumps are okay
  • Set the batter aside for 10-15 mins
  • Next, heat the pan on low to medium heat. This is crucial. After a minute or two add oil or butter on to the pan.
  • Pour 1/3rd cup of batter on to the center of the pan and slowly spread a little
  • Allow your pancakes to cook properly! Don’t cook them on high heat, or flip them too early. Let the bottom of the pancake get that beautiful golden brown color, and only when bubbles start forming on top and around the surface they are ready to flip. Repeat with the remaining batter.
  • Serve with honey, maple syrup, fruit, or enjoy plain!


How to make buttermilk - add 2 tsp of lime juice or vinegar to 2 cups of milk and let it sit to 10 minutes to curdle.