~ Tender Buttermilk Pancakes ~ Fruited or Plain

Cassie *


I love pancakes for dinner, about as much as for breakfast. We love my moms tender, creamy buttermilks. My boy wanted his with blueberries, which you see in the photo...absolutely yummy!


★★★★★ 1 vote

6 - 8 - I Usually double the recipe
10 Min
5 Min


  • 1 c
  • 1/4 tsp
    each - salt & baking soda
  • 2 Tbsp
    slightly heaped, sugar
  • 1 tsp
    baking powder
  • 1
    eggs, lightly beaten
  • 3 Tbsp
    melted, butter
  • 1 c
  • Frozen
    blueberries, if desired

How to Make ~ Tender Buttermilk Pancakes ~ Fruited or Plain


  1. In a medium bowl, whisk together the flour, salt, baking powder and baking soda.
  2. Whisk together the milk, eggs and butter. Pour into the flour mixture and stir together with a spoon, only until all dry ingredients are wet. There should be some lumps.
  3. Using a skillet or griddle, bring heat to about 350 degree F. You will know if hot enough when a drop of water sizzled easily and dissipates. Using about 1/4 cup batter per cake, pour into oiled or buttered pan or griddle. ( If using fruit, drop the desired amount of fruit evenly onto cake. When golden on bottom, carefully flip to other side and cook another minute or until batter is completely cooked.
  4. Serve with butter, confectioners' sugar, syrup and more fresh fruit or as you desire your cakes.

Printable Recipe Card

About ~ Tender Buttermilk Pancakes ~ Fruited or Plain

Course/Dish: Pancakes
Main Ingredient: Dairy
Regional Style: American
Other Tags: Quick & Easy Heirloom

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