Buttermilk Hot Cakes Recipe

Combine dry ingredients

In a large bowl whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and fine salt until evenly combined and aerated.

Mix wet ingredients

In a separate medium bowl or large measuring cup whisk the buttermilk, eggs, melted butter (cooled slightly so it won't cook the eggs), and vanilla extract until smooth.

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 just until combined—some small lumps are fine. Do not overmix. Let the batter rest 5 minutes to hydrate the flour and allow baking soda to activate with the buttermilk; batter will thicken slightly.

Preheat pan

Place a large nonstick or cast-iron skillet over medium heat. Allow it to come to temperature 3–5 minutes. Test by flicking a few drops of water — they should sizzle and evaporate. Reduce heat to medium-low if the pan is smoking.

Grease

Brush or rub a small amount (about 1/2 tsp) of melted butter on the skillet for the first cake. Wipe and reapply as needed between batches to maintain a light coating—too much butter will brown edges excessively.

Portion batter

For two large hot cakes, scoop about 3/4 cup of batter per cake (you can make smaller pancakes if preferred using 1/3–1/2 cup). Pour batter into the skillet, spacing so they have room to spread slightly.

Cook first side

Cook undisturbed until bubbles form across the surface and edges look set, about 3–4 minutes. If edges brown too quickly, lower the heat.

Flip and finish

Carefully flip each hot cake with a spatula and cook the second side until golden brown and cooked through, about 2–3 minutes more. Internal doneness can be checked by pressing gently—the center should spring back. Transfer finished hot cakes to a warm plate and tent with foil while you cook any remaining batter.

Keep warm and repeat

Re-grease skillet lightly as needed and repeat with remaining batter to yield two large hot cakes (or more if you made smaller ones).

Place two large hot cakes on each serving plate. Add a pat of unsalted butter on top of the cakes and drizzle with maple syrup (about 2–3 tablespoons per stack or to taste). Serve immediately while hot.