Buttermilk Pancakes

Buttermilk Pancakes

Buttermilk pancakes are pretty much the staple in home cooking as they are easy to prepare and delicious to consume. Whether you choose to eat them with sweet condiments or savory condiments, you’ll find that a good pancake recipe can be one of the most versatile for breakfast, lunch, or dinner. We’ve chosen this recipe from Martha Stewart’s collection. It is a tried and true, never-fail buttermilk pancake recipe that will serve you well for many years. See the original post here.

Did you know that pancakes have been a part of the human diet for thousands of years? Apparently, Otzi the Iceman had remnants of ‘pancakes’ in his stomach when he was discovered in the Italian Alps about 5300 years after he died. You can read about him (and pancakes) here on the National Geographic website. At least when he died, he’d just enjoyed a hearty meal!

Apparently, buttermilk has a long history, too. And the buttermilk you buy in the store today doesn’t necessarily resemble the buttermilk (from actually churning sweet cream into butter) from yesteryear. The acidity in today’s “cultured” buttermilk works with the baking soda to give a lighter texture to your pancake (or any baked goods). You can read more about it here.

We hope you’ll try (and enjoy) this recipe, courtesy of Martha Stewart. Let us know in the comments below how you like your pancakes. Sweet? Savory? Fluffy? Thin? Tiny? Huge? The variations are unlimited.

NOTE: This recipe calls for salt. We have several varieties of salt at The Kitchen Company. We also have just the right pancake flipper, ladle, and measure cup or spoon. We even have pancake dispensers for those who really, REALLY like to have uniform pancakes! Come by and see – we’ll be waiting for you!


Buttermilk Pancakes

The key to light and fluffy buttermilk pancakes from scratch? Don't overmix the batter—it should have small to medium lumps. Source: Martha Stewart Living, February 1998
Servings 9 6" pancakes


  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 3 tbsp sugar
  • 2 large eggs
  • 3 cups buttermilk
  • 4 tbsp butter unsalted, melted + 1/2 teaspoon for griddle


  • Heat griddle to 375 degrees f. Whisk together flour, baking powder, baking soda, salt, and sugar in a medium bowl. Add eggs, buttermilk, and 4 tbsp melted butter; whisk to combine. Do not overmix. Batter should have small to medium lumps
  • Heat oven to 175 degrees f. Test griddle by sprinkling a few drops of water on it. If water bounces and spatters off the griddle, it is hot enough. Using a pastry brush, brush remaining 1/2 tsp butter onto the griddle. Wipe off excess with a paper towel.
  • Using a 4-ounce ladle (about 1/2 cup) pour pancake batter in pools two inches away from one another. When pancakes have bubbles on top and are slightly dry around the edges (about 2 1/2 minutes) flip over. Cook until golden on the bottom, about 1-2 minutes.
  • Repeat with remaining batter, keeping finished pancakes on a heat-proof plate in the oven. Serve with your favorite condiments.