Buttermilk Pancakes Recipe

Whisk dry ingredients

In a large mixing 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 or large measuring cup, whisk the buttermilk, egg, melted butter, and vanilla extract until smooth and uniform.

Make the batter

Pour the wet ingredients into the dry ingredients. Using a spatula or wooden spoon, gently fold just until combined. The batter should be slightly lumpy — do not overmix. Let the batter rest 5 minutes while you heat the griddle; this yields lighter pancakes.

Preheat pan

Heat a nonstick skillet or griddle over medium heat. Lightly grease with a small amount of butter or neutral oil and wipe with a paper towel so surface is evenly coated. The pan is ready when a few drops of water sizzle and evaporate on contact (about 350°F / 175°C if using an infrared thermometer).

Portion batter

For three pancakes, scoop about 1/3 cup (80 ml) of batter per pancake onto the hot griddle, spacing them so they have room to spread. Use the back of the scoop to gently nudge batter into round shapes if needed.

Cook first side

Cook undisturbed for 2 to 3 minutes, until the edges look set and bubbles form across the surface and begin to pop, leaving small holes that stay open.

Flip and finish

Carefully flip each pancake with a spatula and cook for an additional 1.5 to 2 minutes, until the underside is golden brown and the pancake is cooked through. Transfer finished pancakes to a warm plate and cover lightly with foil while you cook the remaining pancakes.

Stack three pancakes on each serving plate. Place a dollop (about 2 tablespoons) of whipped butter on top so it begins to melt into the warm pancakes.

Dust the stack lightly with powdered sugar using a small sieve or fine mesh strainer.

Serve immediately with warm maple syrup on the side (about 1/4 cup per plate) for pouring.