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Buttermilk Pancakes



Buttermilk Pancakes

Lazy weekend mornings are our favorite kind for making breakfast with family and friends — and pancakes are always a hit! These have added texture from the cornmeal, but if you like them grainy, you can add even more cornmeal, or substitute more whole-grain flour for the all-purpose flour. And if all-purpose flour is all you have on hand, that’s fine too.
Prep Time 10 minutes
Total Time 20 minutes
Servings 8 pancakes

kitchen gear

  • Large bowl
  • Measuring cup
  • Measuring spoons
  • Large spoon
  • Small bowl
  • Fork or whisk
  • Large skillet
  • Ladle
  • Heatproof spatula


  • 1 cup all-purpose white flour
  • 3⁄4 cup whole-wheat flour
  • 1⁄4 cup yellow cornmeal
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1⁄4 teaspoon kosher salt
  • 2 large eggs
  • 2 cups buttermilk
  • 1⁄2 cup milk
  • 2 tablespoons plus 1 tablespoon vegetable oil or melted butter
  • Maple syrup or jam for serving


  • Put the dry ingredients (flours, cornmeal, baking powder, baking soda, and salt) in the large bowl and stir until combined.
  • ​Crack the eggs into the small bowl and beat with the fork or whisk until the yolk and white are pale yellow. Be sure to wash your hands with soap and water after handling raw eggs!
  • Add the remaining wet ingredients (buttermilk, milk, and 2 tablespoons oil or butter) to the small bowl, and mix well.
  • Add the wet ingredients to the dry ingredients and mix until just combined. The batter will be lumpy; do not keep mixing until it is perfectly smooth because this will make your pancakes tough. If the batter seems too thick, add another cup of milk (thinner batter will make thinner pancakes; thicker batter will make thicker ones).
  • Put the skillet on the stove and turn the heat to medium. When the skillet is hot, add the remaining 1 tablespoon oil or butter.
  • Drop ladlefuls of batter onto the skillet and cook until there are tiny bubbles on the edges of each pancake’s surface. Using the spatula, flip the pancakes over and cook until golden, about 2 minutes. Serve right away, drizzled with maple syrup or topped with a spoonful of jam.


THINK AHEAD: Keep some for later
These light and fluffy pancakes are definitely weekend fare, but we know lots of families who cook more than they need and freeze them for when they have less time. Simply arrange the cooked pancakes in a single layer on a large plate or baking sheet and put them in the freezer, then transfer to a zippered plastic bag once they’re frozen. To heat, pop them (still frozen) in the toaster, oven, or microwave!
You can add delicious mix-ins to your pancake batter! Some of our favorites are blueberries, sliced bananas, chopped nuts, dried coconut, raspberries, and sliced strawberries.
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