Buttermilk Pancakes Recipe
seasonal berries, powdered sugar, maple syrup. + pecans 2, + chocolate chips 2
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pancake Batter
Add-ins (optional)
To Serve
For Cooking
Method
Pancake Batter
Combine dry ingredients
In a large bowl whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and fine salt until evenly distributed.
Mix wet ingredients
In a separate medium bowl whisk the buttermilk, eggs, melted cooled butter, and vanilla extract until smooth and combined.
Make the batter
Pour the wet ingredients into the dry ingredients. Using a rubber spatula or wooden spoon, fold gently until just combined — some small lumps are fine. Do not overmix or the pancakes will be tough. Let the batter rest for 5 minutes to allow the leaveners to activate and the flour to hydrate.
Add-ins (optional)
Fold in add-ins
If using pecans and/or chocolate chips, fold them into the rested batter gently so they are evenly distributed. Reserve a tablespoon of chips or pecans to sprinkle on top of pancakes as they cook if desired.
Cook Pancakes
Preheat griddle
Place a large skillet or griddle over medium heat and allow it to preheat for 4–5 minutes. Test by sprinkling a few drops of water — they should sizzle and evaporate. Lightly grease the surface with the neutral oil or a little butter, wiping off excess with a paper towel.
Cook first side
Cook until bubbles form across the surface and the edges begin to set, about 2–3 minutes. The underside should be golden-brown when you lift an edge with a spatula.
Flip and finish
Flip gently and cook the second side until golden and cooked through, about 1–2 minutes more. Adjust heat as needed so pancakes brown evenly without burning. Transfer cooked pancakes to a warm plate and keep covered loosely with foil while you finish the rest.
To Serve
Stack pancakes 2–3 high on each plate. Top with seasonal berries. Dust with powdered sugar using a small sieve or shake bottle. Serve with warm maple syrup on the side or drizzle over the pancakes. If desired, sprinkle additional chopped pecans or chocolate chips on top for texture and extra flavor.