Buttermilk Pancakes Recipe
3 fluffy pancakes, served with butter.
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Ingredients
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Pancake batter
For cooking & serving
Method
Pancake batter
- 1
Combine dry ingredients
In a medium bowl whisk together the flour, sugar, baking powder, baking soda, and salt until evenly distributed.
- 2
Mix wet ingredients
In a separate bowl or large measuring cup whisk the buttermilk, egg, melted butter, and vanilla until smooth and homogenous.
- 3
Combine wet and dry
Make a well in the dry ingredients and pour in the wet mixture. Gently fold with a spatula until mostly combined — small lumps are fine. Do not overmix to keep pancakes fluffy. Let the batter rest 5 minutes; the baking powder and soda will activate with the buttermilk.
Cooking & serving
- 4
Preheat skillet
Heat a nonstick skillet or griddle over medium heat (about 350°F / 175°C). Add 1 tablespoon unsalted butter and tilt the pan to coat. The surface should be hot but not smoking; a drop of batter should sizzle gently.
- 5
Cook pancakes
For each pancake, pour about 1/3 cup of batter onto the skillet (this yields three pancakes). Cook until bubbles form on the surface and edges look set, about 2–3 minutes. Flip with a spatula and cook the second side until golden brown, about 1–2 minutes more. Adjust heat as needed so pancakes cook through without burning.
- 6
- 7
Serve
Stack three pancakes on a plate, top with 1 tablespoon butter and serve immediately with maple syrup or honey if desired.