Classic Buttermilk Flapjack Recipe

Mix dry ingredients

In a large bowl whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and fine salt until evenly combined and aerated. This ensures even rising and no lumps.

Combine wet ingredients

In a separate medium bowl or large measuring cup whisk the buttermilk, eggs, melted butter, and vanilla extract until smooth and uniform in color.

Make a well in the center of the dry ingredients and pour in the wet mixture. Gently fold with a spatula or wooden spoon until just combined — a few small lumps are fine. Do not overmix; overworking develops gluten and yields tougher flapjacks. Let the batter rest 5 minutes at room temperature (this hydrates the flour and gives slightly thicker pancakes).

Heat a large nonstick skillet or griddle over medium heat until hot but not smoking (about 350°F/175°C if using an infrared thermometer). Lightly oil the surface with about 1 teaspoon of the neutral oil or melted butter and wipe with a paper towel to leave a thin film.

For each flapjack, spoon or ladle about 1/4 cup of batter onto the hot griddle (adjust to make larger or smaller pancakes). Space them 1–2 inches apart. Cook until bubbles form on the surface and the edges look set, 2–3 minutes.

Flip carefully with a thin spatula and cook the second side until golden brown and cooked through, about 1–2 more minutes. Total cook time per pancake should be about 3–5 minutes depending on size and heat.

Transfer cooked flapjacks to a warm plate or a low oven (200°F/95°C) while you cook remaining batter. Re-oil the griddle with a little additional oil or butter as needed between batches.

Stack flapjacks on warm plates. Serve immediately with maple syrup and optional fresh fruit or berries. If desired, add a pat of butter on top of each stack.

Leftover note: Cool completely, then store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or toaster oven until warmed through.