Buttermilk Pancakes and Waffle

  • Yield : 12 5-in Pancakes or 4 7-in Belgian Waffles
  • Servings : 4
  • Prep Time : 10m
  • Cook Time : 5m
  • Ready In : 30m
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Nutritional Info

This information is per serving.

  • Calories

  • Calories from Fat

  • Total Fat

  • Saturated Fat

  • Trans Fat

  • Cholesterol

  • Sodium

  • Carbohydrates

  • Dietary Fiber

  • Sugar

  • Protein

  • Serving Size:

    3 5-in (12.5 cm) pancakes or one Belgian waffle

Buttermilk Pancakes and Waffle is one recipe you can use to make both homemade buttermilk pancakes and waffles so everyone can have their favorite for breakfast.

This light, tender buttermilk pancake and waffle recipe has about 240 calories and 370 mg of sodium per 3 pancake serving or one 7-inch Belgian waffle. All nutrition values will vary depending on pancake and waffle size. Add 150 calories for 3 tablespoons (45 ml) of maple syrup. Butter adds 50 to 100 calories.

By comparison, restaurant pancakes range between 350 to 1,000 calories and have 1,000 to 2,000 mg of sodium per serving before you add syrup.

Cook’s Tips

  • An 11 to 12-inch griddle or skillet will hold two 5-in pancakes. You can reduce the size to 4 inches to cook up to 4 pancakes at a time. You can also keep cooked pancakes warm in a 150° to 175°F oven. Place pancakes on a baking sheet or wire rack in a baking sheet to prevent condensation.
  • For waffles, prepare batter and follow manufactures instructions for your waffle maker. Adjust cooking time for desired color and texture.
  • Leftover pancake batter will keep up to 1 week refrigerated in an air tight jar or container. Allow batter to warm close to room temperature and thin with milk or water if too thick.
  • Leftover pancakes and waffles can be frozen and reheated in a 300°F (150°C) oven or toaster oven 7 to 10 minutes. Wrap in aluminum foil to prevent drying.
  • Batter can be refrigerated in a tightly cover container up to one week.


For blueberry pancakes fold or gently stir 1/2 cup (4 oz., 115 g) of fresh or thawed frozen blueberries into the batter. Rinse and drain fresh blueberries before adding to batter. Adjust batter thickness depending on the size of your blueberries so batter covers most of the blueberries while cooking.

Blueberries soften and break during cooking. Blueberry residue can cause waffle to stick to the iron. Instead of adding blueberries to waffle batter, serve blueberries on the side.

Serving Suggestions

Homemade pancakes and waffles can be served hundreds of ways. Here are a few suggestions:

  1. Add fresh or thawed frozen fruit to batter
  2. Serve with fresh or frozen fruit
  3. Add eggs, bacon or sausage for protein
  4. Make thin, rolled pancakes with a ricotta or fruit filling



  • 1 cup (140 g) all-purpose or pastry flour
  • 1 1/8 teaspoon (6.25 ml) baking powder
  • 1/2 teaspoon (2.5 ml) baking soda
  • 1 tablespoon (15 ml) granulated sugar
  • Pinch of kosher salt (optional)
  • 1 large egg, lightly beaten
  • 1 cup (240 ml) low-fat buttermilk
  • 1/4 cup (60ml) whole or 2% milk
  • 2 tablespoons (30ml) vegetable oil
  • Maple or pancake syrup

Method of Preparation

Step 1

In a medium bowl, combine dry ingredients using a whisk or fork.

Step 2

Combine eggs, oil and buttermilk until thoroughly blended.

Step 3

Add milk mixture to flour and stir until moistened. A few small lumps are okay.

Step 4

Heat griddle or large non-stick skillet to 350°F (175°C).

Step 5

Use a large serving spoon to scoop 1 to 1 1/2 spoons full of batter onto the griddle or skillet. For thin pancakes, use the back of the spoon to form a 5-inch pancake otherwise allow the batter to spread on its own. Leave a least 1/2 inch between pancakes.

Step 6

Cook until until top surface is covered with bubbles and edges look dry about 3 minutes. Use a large spatula to flip the pancakes and cook other side about 2 minutes. Serve hot.