Buttermilk Pancake Recipe

Mix dry ingredients

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

Combine wet ingredients

In a separate bowl whisk the buttermilk, large egg, melted unsalted butter, and vanilla extract until smooth and slightly frothy.

Pour the wet ingredients into the dry ingredients. Using a rubber spatula or wooden spoon, fold gently until mostly combined. It's okay if there are a few small lumps — avoid overmixing to keep the pancake tender.

Let the batter rest for 5 minutes at room temperature. This allows the baking powder and baking soda to activate and the batter to hydrate, producing a tender, slightly airy pancake.

Heat skillet

Place a nonstick or well-seasoned cast-iron skillet over medium heat. Add 1 teaspoon of the unsalted butter and swirl to coat the cooking surface. Heat until the butter foams and then subsides and the skillet is hot but not smoking (about 2–3 minutes).

Cook pancake

Pour the entire batter into the center of the skillet to form one large cake (or pour about 1/2 the batter if your pan is small). Reduce heat to medium-low. Cook until bubbles form across the surface and the edges look set, about 2–3 minutes. Gently lift an edge with a spatula to check for golden-brown color.

Flip and finish

Carefully flip the pancake and cook the second side until golden and cooked through, about 1–2 minutes more. If the pancake is thick, cover the skillet briefly (30–60 seconds) after flipping to ensure the center cooks through without burning the exterior.

Finish with butter & syrup

Transfer the cooked pancake to a plate. Add the remaining tablespoon of unsalted butter on top so it melts over the warm cake. Drizzle with 2 tablespoons of maple syrup (or to taste) and serve immediately.