Buttermilk Pancakes (2) Recipe
Served with Fresh Berries, Whipped Butter, and Maple Syrup on the side.
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
Toppings & Sides
For Cooking
Method
Pancake Batter
Mix dry ingredients
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and 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 homogenous.
Fold wet into dry
Make a well in the center of the dry ingredients and pour in the wet mixture. Using a spatula, gently fold until just combined. Small lumps are fine—do not overmix or the pancakes will be tough.
Rest batter
Let the batter rest for 5 to 10 minutes at room temperature. This hydrates the flour and allows the baking powder/baking soda to begin reacting for fluffier pancakes.
Cooking & Assembly
Cook pancakes
For each pancake, pour about 1/3 cup of batter onto the hot griddle, spacing them 2 inches apart. Cook until small bubbles form across the surface and the edges look set, about 2 to 3 minutes. Flip and cook the second side until golden brown, about 1 to 2 minutes more. Adjust heat as needed so the pancakes brown evenly without burning. Repeat with remaining batter, re-greasing the griddle lightly between batches if necessary.
Keep warm
If making multiple batches, keep finished pancakes warm in a single layer on a baking sheet in a low oven (200°F / 95°C) while you finish cooking the rest.
Plate and serve
Stack 2 pancakes per serving. Serve with a generous spoonful of fresh mixed berries on the side or on top, a dollop of whipped butter, and maple syrup passed separately so guests can pour to taste.