Buttermilk Pancakes Recipe
2 eggs your way, bacon or sausage
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Ingredients
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Pancake batter
Cook & serve
Sides (choose bacon or sausage)
Eggs
Method
Pancake batter
- 1
Mix dry ingredients
In a large bowl whisk together flour, sugar, baking powder, baking soda, and salt until evenly combined.
- 2
Mix wet ingredients
In a separate medium bowl whisk buttermilk, eggs, melted butter and vanilla extract until smooth and slightly frothy.
- 3
Pour the wet ingredients into the dry ingredients. Gently fold with a spatula or whisk until just combined — a few small lumps are fine. Do not overmix (overmixing makes tough pancakes). Let the batter rest 5 minutes while you preheat the pan.
Cook & serve
- 4
Preheat pan
Heat a large nonstick skillet or griddle over medium heat until hot, about 3–5 minutes. Lightly oil the surface with 1 tablespoon oil or a little melted butter, wiping with a paper towel for a thin sheen.
- 5
Cook pancakes
For each pancake, pour about 1/4 cup batter onto the hot skillet (adjust size as desired). Cook until bubbles form on the surface and the edges look set, 2–3 minutes. Flip and cook 1–2 minutes more until golden and cooked through. Wipe the pan lightly and re-oil between batches if needed. Makes about 8 three-inch pancakes.
- 6
Keep warm
Transfer cooked pancakes to a baking sheet and keep warm in a 200°F (95°C) oven while you finish the rest.
- 7
Serve
Stack pancakes, top with a pat of butter and drizzle with maple syrup. Serve immediately.
Sides (bacon or sausage)
- 8
Bacon: Preheat oven to 400°F (200°C). Arrange bacon strips on a rimmed baking sheet in a single layer. Bake 12–18 minutes depending on thickness until crisp to your preference. Drain on paper towels. OR cook bacon in a skillet over medium heat, turning occasionally, 8–12 minutes until crisp.
- 9
Sausage: For links, heat a skillet over medium, add the sausage and cook, turning, until browned and cooked through (internal temp 160°F/71°C), about 12–15 minutes. Alternatively bake at 400°F (200°C) for 18–20 minutes, turning halfway.
Eggs
- 10
Cook eggs your way while pancakes finish: For fried/over-easy — heat 1 tsp oil or butter in a small nonstick skillet over medium. Crack eggs in, season with 1/8 tsp pepper and a pinch of salt (about 1/8–1/4 tsp), cook until whites set and yolks reach desired doneness (sunny-side 2–3 minutes; over-easy flip and cook 15–30 seconds). For scrambled — whisk eggs with salt and pepper, cook in butter over medium-low, stirring gently until soft curds form, about 2–3 minutes. For poached — simmer 2–3 minutes for runny yolks.
- 11
Plate eggs alongside pancakes and bacon or sausage. Serve immediately.