Old Fashioned Buttermilk Pancakes Recipe

Mix 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.

Combine wet ingredients

In a separate medium bowl or large measuring cup, whisk the buttermilk and eggs until blended. Add the melted butter and vanilla extract and whisk briefly to combine.

Make the batter

Pour the wet ingredients into the bowl with the dry ingredients. Using a spatula, gently fold until just combined. The batter should be slightly lumpy — do not overmix. Let the batter rest for 5–10 minutes to allow the baking powder and soda to activate and the gluten to relax.

Heat a heavy skillet or griddle over medium heat until hot (about 375°F/190°C if using a thermometer). Add the butter or a little oil and spread to coat a 6–8 inch area. Wipe away excess if necessary so the surface is lightly coated.

For each pancake, pour about 1/4 cup of batter onto the hot griddle, leaving space between pancakes. Cook undisturbed until bubbles form across the surface and edges look set, about 2–3 minutes.

Flip the pancake with a thin spatula and cook the second side until golden brown and cooked through, about 1–2 minutes more. Adjust heat as needed: too hot will brown quickly without cooking center; too low yields pale pancakes.

Transfer cooked pancakes to a warm plate and keep loosely covered with foil while you cook remaining batter. Reapply a little butter or oil to the griddle between batches if needed.

Stack pancakes and serve immediately with maple syrup, extra butter, fresh fruit, or other preferred toppings. Leftover pancakes can be cooled and refrigerated up to 2 days or frozen between sheets of parchment for up to 2 months.

To reheat: warm in a 350°F (175°C) oven for 5–8 minutes, or toast individual pancakes until heated through.