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Classic Buttermilk Pancakes



– 2 1/2 cups Real California buttermilk – 2 large eggs – 5 tablespoons Real California unsalted butter, melted, divided, plus more for serving – 2 cups all-purpose flour – 2 tablespoons sugar – 2 teaspoons baking powder – 1/2 teaspoon baking soda – 1/2 teaspoon salt – Maple syrup, for serving :Buttermilk, Butter, Pancakes
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Prep time: 12 minutes

Cook time: 30 to 40 minutes

In a medium bowl, whisk together buttermilk, eggs, and 4 tablespoons butter. In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. Add buttermilk mixture to flour mixture, whisking until only small lumps remain.

Heat a large nonstick griddle or skillet over medium-low heat. Add 1/2 tablespoon remaining butter. Add batter about 1/4 cup at a time and cook until pancakes are bubbly on top and golden brown on the bottom, 2 to 4 minutes. Flip and cook until golden brown on the bottom, 1 to 2 minutes. Repeat with remaining batter.

Serve with maple syrup and more butter.

Serves 6 to 8 (makes about 16 4-1/2-inch pancakes).