Buttermilk Pancakes Recipe

Whisk dry

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and fine salt until evenly combined and aerated.

Mix wet

In a separate medium bowl or large measuring cup, whisk the buttermilk with the eggs until smooth. Add the melted and cooled unsalted butter and the vanilla extract; whisk until combined.

Combine

Make a well in the center of the dry ingredients and pour the wet mixture into it. Using a rubber spatula or wooden spoon, gently fold the mixtures together until just combined — small lumps are fine. Do not overmix; overworking will toughen the pancakes.

Rest

Let the batter rest for 5 to 10 minutes at room temperature. This allows the baking powder/soda to activate and the gluten to relax, producing lighter pancakes.

Preheat griddle

Place a nonstick skillet or griddle over medium heat and let it preheat for about 4–5 minutes. The surface should be hot but not smoking. To test, sprinkle a few drops of water — they should sizzle and evaporate.

Oil griddle

Brush or lightly wipe the cooking surface with the neutral oil or a little melted butter using a paper towel or pastry brush to create an even, thin coating.

Portion batter

Use a 1/4-cup measure (or a large spoon) to pour batter onto the preheated griddle, leaving about 1 inch between pancakes to allow spreading. For larger pancakes, use 1/3 cup.

Cook first side

Cook until bubbles form across the surface of the pancake and the edges begin to look set, about 2 to 3 minutes. If the skillet is too hot and the exterior browns too quickly, lower the heat slightly.

Flip

Carefully flip with a thin spatula and cook the second side until golden-brown and the center is cooked through, about 1 to 2 minutes more. Second side cooks faster — avoid pressing down on pancakes.

Keep warm

Transfer finished pancakes to a baking sheet set in a 200°F (95°C) oven to keep warm while you cook remaining batter. Lightly tent with foil if desired to prevent drying.

Stack pancakes on plates, top with a pat of butter, and serve with maple syrup and your choice of optional toppings (fresh berries, banana slices, powdered sugar, whipped cream). Serve immediately for best texture.

If storing leftovers: cool completely, then stack with parchment between pancakes and refrigerate up to 2 days or freeze up to 1 month. Reheat in a toaster or oven until warmed through.