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Buttermilk Pancakes II



Buttermilk Pancakes II

These pancakes are light and fluffy, and have a little added texture from the cornmeal. If you like them grainy, you can add even more cornmeal — or more whole-grain flour. If you have a hard time pouring the batter onto the skillet, try pouring it first into a clean, empty squeeze bottle, like the kind ketchup comes in. It makes it really easy to squeeze out uniform pancakes, and you can even spell your name on the pan or griddle.
Prep Time 10 minutes
Total Time 20 minutes
Servings 8 (6-inch) pancakes

kitchen gear

  • Large bowl
  • Measuring cup
  • Spoon, for mixing
  • Small bowl
  • Measuring spoons
  • Large skillet
  • Ladle
  • Heatproof spatula


  • 1 cup all-purpose white flour
  • 3⁄4 cup whole-wheat flour
  • 1⁄4 cup cornmeal
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1⁄4 teaspoon kosher salt
  • 2 large eggs
  • 2 cups buttermilk
  • 1⁄2 cup milk
  • 2 tablespoons vegetable oil or melted unsalted butter
  • real maple syrup


  • Put the dry ingredients (flours, cornmeal, baking soda, baking powder, and salt) in the large bowl and stir until the mixture is combined.
  • To crack the eggs: hit the midpoint between the more-rounded (wide) end and the pointier end of the egg against a clean counter.
  • Hold the egg over the small bowl with the cracked part facing up. Pry the shell open gently and allow the egg inside to slide into the bowl. Be sure to wash your hands with soap and water after handling raw eggs!
  • Put the eggs, buttermilk, milk, and 2 tablespoons oil in the small bowl and stir to combine. Add the wet ingredients to the dry ingredients and mix until just combined. Do not keep mixing until it is smooth. If it seems too thick, add another 1/4 cup milk (thinner batter will make thinner pancakes; thicker batter will make thicker ones).
  • Put the skillet on the stove and set the heat to medium. When the skillet is hot, add the remaining 1 tablespoon oil or butter.
  • Drop ladlefuls of batter into the skillet, and cook until there are many little bubbles on each pancake’s surface. Using the spatula, flip the pancakes over and cook until golden, about 2 minutes. Serve right away with maple syrup.


Why is it important to mix the batter so briefly? Mixing the batter produces stretchy protein molecules, called gluten. We don’t want to create too many of these stretchy proteins in the pancakes — it will make them tough instead of tender.
Pancake batter can be laced with different ingredients! Some of our favorites are blueberries, banana slices, chopped nuts, dried coconut, raspberries, and sliced strawberries.
PANCAKE MIX: Turn this recipe into a giftable dry mix! Just double the dry ingredients and add 2 envelopes (6 tablespoons) of buttermilk powder (you can find it in the baking aisle of your supermarket). Put this mixture into a jar with a tag that reads:
Directions: Put half of the pancake mix in a large bowl. In another bowl, beat 2 large eggs, and add 2 cups water, 3/4 cup milk, and 2 tablespoons oil or melted butter. Stir the wet ingredients into the dry ingredients, then make pancakes!
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