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Buttermilk Pancakes

Tiffiny Felix
Total Time 10 minutes
Course Breakfast
Servings 16 4-4 1/2 inch pancakes


  • 2 cups Buttermilk Pancake Mix
  • 2 cups buttermilk
  • 2 eggs
  • 1/4 cup canola oil


  • Heat an electric griddle to 350 deg. (I don't grease my griddle because it's non-stick. You can grease your griddle if you need to, or if it makes you feel better.)
  • Shake the container of mix and measure the mix into a medium bowl. In a separate bowl (I use a 4 cup glass measuring cup), whisk the buttermilk, eggs, and oil together until completely combined. Add mixture to pancake mix and mix with a rubber spatula until the batter is combined but is still a little lumpy.
  • Use a muffin scoop, or measure 1/4 cup batter onto the hot griddle for each pancake. (This batter is thick, and you need to use the back of the scoop to gently spread it out a little.) Cook until bubbles form on the surface of the pancakes and the edges start to look dry, about 3 minutes. Flip the pancakes over and cook until golden brown, about 3 more minutes.


All griddles are not created equal. If you find the 350 deg. setting on your griddle is too hot or not hot enough, adjust your temperature accordingly.
Keyword buttermilk pancakes, pancake, Pancakes