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Buttermilk Pancakes with Everything

Is there any other breakfast in the world that makes you feel at home more than hot-off-the-griddle pancakes? Our recipe for buttermilk pancakes gives you that Fat Tuesday feeling and we love to use it as a base for our favorite pancake mix-ins. Whether you celebrate Mardi Gras and Pancake Day or just enjoy eating pancakes plain or with blueberries, pecans, chocolate chips or pistachios, you’ll find a way to make this recipe your own. We love the idea of customizing mix-ins so much, we can’t pick just one. So go ahead and indulge yourself. We know everyone’s face lights up when they hear, “Let’s have pancakes!”

Buttermilk Pancakes

Yield: 24
Author: Hamilton Beach Test Kitchen


  • 2 1/4 cups buttermilk
  • 3/4 cup milk
  • 3 large eggs
  • 1/3 cup melted butter
  • 3 cups all purpose flour
  • 3 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon vanilla extract
  • 3/4 teaspoon salt


  1. Heat griddle to 350F or a nonstick skillet or pan over medium /medium high heat on the stovetop.
  2. Add buttermilk, milk, eggs, and butter first to blender, then add remaining ingredients.
  3. Blend approximately 30-40 seconds on high speed or until smooth. Some air bubbles will begin to form in the batter.
  4. Pour batter into heated griddle,skillet or pan using about 1/4 to 1/3 cup batter per pancake. When bubbles can be seen evenly across the pancake, flip to the other side.


Add mix-ins such as fresh berries, chocolate chunks, nuts, chocolate hazelnut spread, peanut butter chips and/or dried fruit for fun varieties of pancakes.

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