Buttermilk Pancakes Recipe

Prepare dry ingredients

In a large mixing bowl, whisk together 2 cups all-purpose flour, 2 tablespoons granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon fine salt until evenly combined.

Combine wet ingredients

In a separate bowl or large measuring cup, whisk 2 cups buttermilk, 2 large eggs, 4 tablespoons melted and slightly cooled unsalted butter, and 1 teaspoon vanilla extract until homogeneous.

Make the batter

Pour the wet ingredients into the dry ingredients. Using a spatula, fold gently until mostly combined. It's okay if there are a few small lumps — overmixing will make pancakes tough. Let the batter rest 5 to 10 minutes at room temperature; this hydrates the flour and helps create a fluffy texture.

Adjust consistency (if needed)

After resting, if the batter seems very thick (not pourable but pasty), stir in 1 to 2 tablespoons of milk or water to reach a thick but pourable consistency. The batter should flow slowly off a spoon.

Preheat skillet or griddle

Place a heavy skillet or griddle over medium heat and let it preheat for 5 minutes. If using an electric griddle, set to 375°F (190°C). The surface should be hot enough that a drop of water skitters and evaporates.

Prepare surface

Brush the cooking surface lightly with a mixture of 1 tablespoon neutral oil and 1 tablespoon melted butter (or use just butter). Use a paper towel to spread evenly and remove excess. Reapply a bit of fat between batches as needed to prevent sticking and to get golden edges.

Portion pancakes

Use a 1/3-cup measuring cup (or about 80 ml) to scoop batter for each pancake for large, fluffy pancakes. Pour batter into the hot skillet, leaving space between pancakes.

Cook first side

Cook undisturbed until bubbles form across the surface and the edges look set, about 2 to 3 minutes. Check underside — it should be golden brown. If it’s browning too quickly before bubbles form, reduce heat slightly.

Flip and finish

Carefully flip each pancake and cook the second side until golden and the pancake is cooked through, about 1 to 2 minutes more. Transfer finished pancakes to a warm plate or keep warm in a 200°F (95°C) oven on a baking sheet while you cook remaining batter.

Make whipped butter (optional)

While pancakes cook, add 4 tablespoons unsalted butter (softened) and 1/8 teaspoon salt to a small bowl. Beat with a fork or small whisk for 1 to 2 minutes until fluffy. For an extra airy texture, whip with a hand blender or small stand mixer for 30–60 seconds.

Serve

Stack pancakes 2–3 high, dollop or spread whipped butter on top, drizzle with pure maple syrup (about 2 tablespoons per pancake or to taste), and garnish with optional fresh berries or banana slices. Serve immediately.