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stack of buttermilk pancakes topped with chocolate chips on white plate

Buttermilk Pancakes

  • Author: Brooke
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 14 pancakes 1x
  • Category: breakfast
  • Method: stovetop
  • Cuisine: breakfast


Fluffy buttermilk pancakes perfect for a weekend or holiday breakfast. Add in your favorite mix-ins such as blueberries or chocolate chips, or top with bananas, walnuts and a drizzle of syrup.



1 1/3 cup all purpose flour 

2/3 cup white whole wheat flour 

2 Tbsp sugar

1 tsp salt

1 tsp baking soda 

2 tsp baking powder 

2 cups buttermilk 

2 eggs

4 Tbsp neutral vegetable or avocado oil

Optional: 1/3 cup chocolate chips

Oil for skillet


  1. In a large mixing bowl, whisk together flours, sugar, salt, baking soda, and baking powder. 
  2. In a separate bowl,whisk together buttermilk, eggs, and oil. 
  3. Slowly pour the liquids into the flour mixture, stirring gently to combine. 
  4. Heat a skillet or griddle over medium heat with a little oil. 
  5. Scoop about ¼ cup batter onto the skillet or griddle. If adding chocolate chips, sprinkle the top of the pancake with a few chocolate chips, then spoon a little additional batter over the top. 
  6. Watch for small bubbles to form on the surface (should take a minute or more depending on how hot the cooking surface is, so watch closely), and once the bubbles start to pop, flip the pancake and cook another 1-3 minutes until the batter is cooked. 
  7. Remove pancake from skillet/griddle and repeat with remaining batter. Add additional oil to the skillet /griddle as needed while cooking. 
  8. Serve.


  • Serving Size: 2 pancakes
  • Calories: 326
  • Sugar: 13 g
  • Sodium: 609 mg
  • Fat: 15 g
  • Saturated Fat: 10 g
  • Carbohydrates: 42 g
  • Fiber: 3 g
  • Protein: 9 g
  • Cholesterol: 61 mg

Keywords: buttermilk pancakes, pancakes, chocolate chip pancakes, breakfast, brunch