Buttermilk Pancakes Recipe
Two fluffy buttermilk pancakes served with real maple syrup & butter
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Ingredients
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Batter
To Cook & Serve
Method
Batter
- 1
Combine dry ingredients
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and fine salt until evenly distributed.
- 2
Mix wet ingredients
In a separate bowl or large measuring cup, whisk the buttermilk, egg, melted cooled butter, and vanilla extract until smooth and homogeneous.
- 3
Combine wet and dry
Make a well in the center of the dry ingredients and pour in the wet mixture. Gently fold with a spatula or wooden spoon until just combined. Small lumps are fine — do not overmix to keep pancakes fluffy. Let the batter rest for 5 minutes to hydrate the flour and let baking soda activate with the buttermilk.
Cook & Serve
- 4
Preheat cooking surface
Heat a nonstick skillet or griddle over medium heat (about 350°F / 175°C). Add 1 tablespoon unsalted butter and 1 teaspoon neutral oil if using; swirl to coat. The oil helps prevent burning.
- 5
Test temperature
Drop a small (1/2 teaspoon) drop of batter onto the griddle — it should sizzle and spread slowly. Adjust heat as needed to maintain even browning without burning.
- 6
Cook pancakes
Spoon or ladle about 1/3 cup batter per pancake onto the hot griddle to make two pancakes. Space them so they have room to spread. Cook until bubbles form on the surface and edges look set, about 2 to 3 minutes. Flip with a spatula and cook until the second side is golden brown, about 1 to 2 minutes more. Repeat with remaining batter, adding more butter/oil to the griddle as needed between batches.
- 7
Keep warm
If making ahead, place finished pancakes on a baking sheet in a single layer and keep in a warm oven set to 200°F (95°C) while you finish cooking the rest so they stay warm and soft.
- 8
Serve
Stack two pancakes per serving. Top with 1 tablespoon butter and drizzle with real maple syrup (about 1/4 cup per serving). Serve immediately.