Buttermilk Cakes Recipe

Whisk dry ingredients

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

Combine wet ingredients

In a separate medium bowl or large measuring cup, crack in the eggs and whisk lightly. Add the buttermilk, melted cooled butter, and vanilla extract; whisk until homogeneous.

Mix batter

Make a well in the center of the dry ingredients and pour in the wet mixture. Using a spatula or wooden spoon, gently fold the ingredients together until mostly combined. The batter should be slightly lumpy — do not overmix. Let the batter rest at room temperature for 5–10 minutes to allow the baking powder and soda to activate and the gluten to relax.

Preheat and prepare griddle

Heat a heavy skillet or griddle over medium heat until hot (about 350°F / 175°C if using an infrared thermometer) or a few minutes on medium. Lightly brush or wipe the cooking surface with a little melted butter or neutral oil.

Test and adjust heat

Drop a tablespoon of batter onto the griddle; it should sizzle gently and spread. If it browns too quickly, reduce the heat slightly; if it barely sizzles, increase the heat.

Cook pancakes

For each pancake, pour about 1/4 cup of batter onto the hot griddle spaced 2 inches apart. Cook until bubbles form across the surface and edges look set, about 2–3 minutes. Flip with a thin spatula and cook the second side until golden brown, about 1–2 minutes more. Repeat with remaining batter, reapplying a little butter or oil to the griddle as needed.

Keep warm

If making a large batch, keep finished pancakes warm on a baking sheet in a 200°F (95°C) oven while you finish cooking the rest.

Serve

Stack pancakes on plates, top with a pat of butter if desired, pour local maple syrup over them, and serve with optional fresh berries or sliced fruit on the side.