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Every Sunday after church we have a big brunch, and often it’s pancakes.  I know there’s a thousand recipes for pancakes out there, but this is the one that I use and love.  They’re nice and fluffy and thick, and can be made with either all-purpose or whole wheat flour.

I generally use half whole wheat so they’re a bit healthier, and serve them with fruit and whipped cream or maple syrup.  Such a great brunch recipe as it comes together quickly and the leftovers (if there are any), freeze and reheat beautifully for quick weekday breakfasts.  Hope you like them as much as we do!


Yield: Serves 4-6



Light and fluffy buttermilk pancakes, perfect for breakfast!

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes


  • 4 eggs
  • 1 teaspoon baking soda
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 cups buttermilk
  • 2 teaspoons sugar
  • 1 teaspoon salt
  • 4 tablespoons oil


  1. Whisk together all of the ingredients until well combined, I usually use an electric mixer, but a regular whisk will do.
  2. The batter will be fairly thick, don’t thin it out any more or they won’t be as thick and fluffy, although they will still taste good if you prefer them thinner!
  3. Drop 1/8 to 1/4 cup of batter onto a hot skillet and cook until bubbles appear.
  4. Then flip and cook the other side.
  5. Remove to a warm oven and finish cooking the rest of the batter.

Nutrition Information:



Serving Size:

3 pancakes

Amount Per Serving: Calories: 397Total Fat: 14gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 127mgSodium: 929mgCarbohydrates: 54gFiber: 2gSugar: 6gProtein: 13g

Nutrition Information is estimated based on ingredients used and may not be exact.

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