Buttermilk Pancakes Recipe

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 salt until evenly combined.

Wet ingredients

In a separate bowl whisk 2 cups buttermilk, 2 large eggs, 4 tablespoons melted unsalted butter and 1 teaspoon vanilla extract until blended.

Make a well in the dry ingredients and pour in the wet ingredients. Stir gently with a spatula until just combined. Small lumps are fine — do not overmix to keep pancakes fluffy. Let batter rest 5 minutes to hydrate and allow baking powder/soda to activate.

If preparing flavored pancakes, fold the chosen mix-in into the batter gently just before cooking: 1/2 cup blueberries (if frozen, thaw and drain), or 1/2 cup sliced strawberries, or 1/2 cup chocolate chips, or 1/2 cup chopped pecans. For strawberry pancakes, reserve strawberry slices and use 2 tablespoons strawberry syrup for garnish.

Note on garnishes: all pancakes are finished with a light dusting of powdered sugar. For pecan pancakes, sprinkle 1 teaspoon cinnamon sugar over the finished stack instead of plain powdered sugar if desired.

Preheat a griddle or large nonstick skillet over medium heat (about 375°F / moderate). Lightly oil or butter the surface: use about 1 teaspoon neutral oil and a small pat of butter to coat.

For each pancake, pour about 1/2 cup (use a 1/4–1/3 cup for smaller pancakes) of batter onto the griddle. If you added mix-ins, distribute them evenly as you pour.

Cook until bubbles form across the surface and edges look set, about 2–3 minutes. Flip carefully and cook the second side until golden brown, about 1–2 minutes more. Repeat, adjusting heat as needed to avoid burning. This recipe yields two large fluffy pancakes (about 6–8 inches each).

Candied bacon: preheat oven to 375°F. Lay 6 slices thick-cut bacon on a wire rack set over a rimmed baking sheet. Sprinkle a thin, even layer of brown sugar over each slice. Bake 15–20 minutes until crisp and caramelized, rotating pan if needed. Drain briefly on paper towels.

Pork or chicken sausage links: heat a skillet over medium, add a teaspoon oil, and cook 3 links for 8–12 minutes, turning occasionally, until internal temperature reaches 160°F (pork) or 165°F (chicken) and browned on all sides. For veggie sausage follow package instructions (typically 6–8 minutes).

If serving bacon on top of pancakes, arrange 2–3 slices per stack. For sausages, serve 2–3 links on the plate beside the pancake stack.

Stack 2 pancakes per order on a warm plate. If making blueberry, strawberry, pecan, or chocolate chip pancakes, ensure those mix-ins are evenly distributed in each pancake.

Garnish as follows: dust the stack lightly with powdered sugar (about 1 tablespoon). For strawberry pancakes, drizzle 2 tablespoons strawberry syrup and top with reserved sliced strawberries. For pecan pancakes, sprinkle 1 teaspoon cinnamon sugar. For blueberry or chocolate chip, no additional syrup beyond regular maple unless desired.

Place chosen protein alongside or atop the stack. Serve immediately with 1/2 cup maple syrup on the side and additional butter if desired.