Buttermilk Pancakes Recipe

Whisk dry ingredients

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

Combine wet ingredients

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

Temper and combine

Make a small well in the center of the dry ingredients and pour in the wet mixture. Gently stir with a spatula or wooden spoon until just combined. The batter should be slightly lumpy — do not overmix, about 10–15 gentle strokes. If the batter is very thick, let it rest for 5 minutes; it will loosen as the flour hydrates.

Preheat pan or griddle

Heat a large nonstick skillet or griddle over medium heat for 3–5 minutes. Lightly brush or wipe the surface with a thin layer of oil or butter. The pan is ready when a few drops of water sizzle and evaporate on contact.

Cook pancakes

For each pancake, pour about 1/4 cup (60 ml) of batter onto the hot surface, leaving space between pancakes. Cook until bubbles form on the surface and the edges begin to set, about 2–3 minutes. Flip carefully and cook the second side until golden brown, another 1–2 minutes. Adjust heat as needed so they brown slowly without burning.

Keep warm (optional)

If cooking in batches, keep finished pancakes warm in a single layer on a baking sheet set in a 200°F (95°C) oven while you finish the rest.

Serve

Stack pancakes and serve immediately with butter and maple syrup, and optional fresh berries or sliced fruit.