Buttermilk Pancakes

Great flavor and the perfect texture for all your favorite toppings.

Buttermilk Pancakes


about 16 (4-inch) pancakes



Prep Time


Rise Time

10 to 15 minutes

Total Time

25 minutes

Right arrow icon


  • 2-1/4 cups all purpose flour
  • 2 tablespoons sugar
  • 1 (-/ tsp.) packet Fleischmann’s® RapidRise® Instant Yeast
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 2 cups buttermilk OR sour milk
  • 2 tablespoons corn oil
  • 1 egg, beaten


  1. Combine flour, sugar, dry yeast, salt and baking soda in a large mixing bowl. Combine milk and oil in a microwave safe bowl. Microwave on HIGH in 15 second increments until very warm but not hot to the touch (120° to 130°F). Add milk, oil and beaten egg, stirring just with a spoon until blended. Don't over stir or pancakes will be tough. Cover with plastic wrap or a towel; let rise in warm place until bubbly and almost doubled, about 10 to 15 minutes.
  2. Lightly grease a griddle or skillet with cooking spray or a little oil. Heat over medium-high heat until hot.
  3. Stir down batter; pour 1/4 cup per pancake onto griddle or skillet. Cook pancakes until edges are dry and surface is bubbly. Turn; cook other side until golden brown. Remove from griddle and serve immediately. Top as desired.

you may also like