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5-Minute Perfect Pancakes

Course Breakfast
Servings 4 people


  • 2 c. all-purpose flour
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 3 heaping tsp. sugar
  • 2 eggs
  • 8 T. butter
  • 2 c. buttermilk


  • Sift together flour, baking soda, salt, and sugar.
  • Beat eggs. Melt butter and add to eggs. Whisk butter and eggs together. Add buttermilk to egg mixture and whisk again.
  • Add dry ingredients to wet ingredients. Thin with water if needed.
  • Heat a large skillet over medium heat. Do not grease the skillet. For each pancake, ladle 2-3 T. of batter onto the skillet.
  • Cook until the surface of the pancakes have some bubbles and a few have burst (approx. 1-2 minutes). Flip carefully and cook until browned on the underside (approx 1-2 minutes more).
  • Serve warm with desired toppings.


If you don't have buttermilk on hand you can substitute a mixture of 2 c. milk plus 2 T. lemon juice or white vinegar.