Dessert

One-Bowl Buttermilk Pancakes Recipe

ByNoah Steele December 12, 2025December 12, 2025

Introduction

Fluffy and flavorful, these one-bowl buttermilk pancakes are a breakfast classic made simple. With minimal mixing and easy ingredients, you’ll enjoy tender pancakes that are golden brown on the outside and soft on the inside.

A stack of six thick, fluffy pancakes sits on a clear white plate, each pancake golden brown with a slightly darker edge. The pancakes have a soft, spongy texture visible from the sides, and golden syrup slowly drips down from the top pancake, pooling on the plate below. The background shows a white marbled texture, adding a clean and bright feel to the image. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 1/2 cups All-Purpose Flour
2 tablespoons Granulated Sugar

1 1/2 teaspoons Salt
1 teaspoon Baking Powder

1 teaspoon Baking Soda
2 Large Eggs

2 cups Buttermilk
1/2 cup Milk
10 tablespoons Unsalted Butter

Canola Oil, as needed

Instructions

Step 1: In a large bowl, whisk together the all-purpose flour, granulated sugar, salt, baking powder, and baking soda. Add the eggs and beat with a fork until the eggs are fully incorporated, similar to making pasta dough.
Step 2: Stir in the buttermilk and milk using a spatula until just combined. Add the unsalted butter and mix until blended into the batter.

Step 3: Heat a large skillet over medium-high heat. Once hot, lightly coat the pan with canola oil. After about 30 seconds, when the oil shimmers but is not smoking, reduce heat to medium-low.
Step 4: Use a soup spoon to drop heaping spoonfuls of batter onto the skillet. The batter will spread into pancakes roughly 3 inches wide. Cook for 2 to 3 minutes, until bubbles form on the edges and look dry.
Step 5: Gently lift one pancake edge with a thin spatula to check the underside. If golden brown, flip and cook for another 2 minutes until the other side is also golden.

Step 6: Transfer cooked pancakes to a cooling rack briefly. Remove any crumbs from the skillet, add more oil as needed, and continue cooking the remaining batter. Serve warm with your favorite toppings.

Tips & Variations

For extra fluffy pancakes, avoid over-mixing the batter; stir just until ingredients are combined.
Swap canola oil for melted butter in the pan for a richer flavor.

Add a teaspoon of vanilla extract or a handful of blueberries to the batter for a tasty twist.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, warm them gently in a skillet or microwave until heated through, preserving their soft texture.

How to Serve

A stack of six golden-brown pancakes sits in the center of a clear glass plate on a white marbled surface. Each pancake has a slightly crispy edge with a soft, fluffy center that shows a light texture. A thin stream of amber syrup slowly drips down from the top pancake, creating a shiny, sticky glaze that catches the light. The syrup pools gently around the base of the stack, highlighting the warm tones of the pancakes against the transparent plate. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the batter ahead of time?

Yes, you can prepare the batter the night before and keep it covered in the refrigerator. Give it a gentle stir before cooking, though the baking soda may lose some of its leavening power over time.