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Easy Buttermilk Pancakes

Prep Time

10 min

Cook Time

3 min


16 Pancakes

Total Time

13 min

recipe image


No-Stick Cooking Spray

2 large eggs

2 cups buttermilk

¼ cup Pure Vegetable Oil

2 cups Martha White® Self-Rising Flour

2 tablespoons sugar

½ teaspoon baking soda

Sliced bananas, toasted pecans and maple syrup, if desired


Heat griddle or large skillet to medium-high heat (375°F). Spray lightly with no-stick cooking spray.*

Beat eggs in large bowl with fork or whisk. Add buttermilk and oil; mix well. Add all remaining ingredients; stir just until large lumps disappear. (For thicker pancakes, add additional flour; for thinner pancakes, add additional buttermilk.)

Pour about 1/4 cup batter for each pancake onto hot griddle. Cook 1 to 2 minutes or until bubbles begin to break on surface. Turn; cook 1 to 2 minutes or until golden brown. Top with bananas, pecans and maple syrup or your favorite pancake toppings.


APPLE PANCAKES: Add 1/2 cup shredded peeled apple and 1/2 teaspoon ground cinnamon to batter.

BLUEBERRY PANCAKES: Add 1 cup fresh or frozen blueberries to batter.

CHEESE PANCAKES: Add 1/2 cup shredded cheese to batter.

NUT PANCAKES: Add 1/2 cup chopped nuts to batter.

Tip: *Griddle is ready when small drops of water sizzle and disappear almost immediately. Pancakes will stick if griddle is too cool.


Serving Size (1 pancake), Calories 190 (Calories from Fat 50), Total Fat 6g (Saturated Fat 1g, Trans Fat g), Cholesterol 25mg, Sodium 270mg, Total Carbohydrate 30g (Dietary Fiber 1g, Sugars 17g), Protein 4g; Percent Daily Value*: Vitamin A 2%, Vitamin C 2%, Vitamin D %, Calcium 10%, Iron 4%. *Percent Daily Values are based on a 2,000 calorie diet.

*Percent Daily Values are based on a 2,000 calorie diet.