Buttermilk Pancakes Recipe

Preheat and prepare

Preheat a griddle or large nonstick skillet over medium heat (about 375°F / medium). Lightly grease with a little neutral oil or butter and keep warm.

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

In a separate bowl or large measuring cup, whisk the cold buttermilk, eggs, melted (and slightly cooled) butter, and vanilla extract until smooth.

Make a well in the dry ingredients and pour in the wet mixture. Stir gently with a spatula or wooden spoon just until combined. The batter should be lumpy — do not overmix. If the batter seems very thick, let it rest 5 minutes; if still too thick, whisk in 1–2 tablespoons more buttermilk.

Let batter rest for 5–10 minutes while the griddle finishes preheating. This resting time hydrates the flour and activates leaveners for better rise.

Scoop 1/4 cup batter per pancake onto the preheated griddle, spacing pancakes 2–3 inches apart. If using optional mix-ins (blueberries, chocolate chips, pecans), sprinkle them onto the pancakes immediately after pouring the batter (about 1–2 tablespoons per pancake). For fruit like banana or strawberry, add slices to the batter on the griddle or place on top while batter is wet.

Cook until bubbles form across the surface and edges look set, about 2–3 minutes. Reduce heat slightly if pancakes are browning too fast.

Flip carefully with a thin spatula and cook the second side until golden brown and cooked through, about 1–2 more minutes. Internal temperature should be ~200°F if checked, or until center springs back lightly.

Transfer cooked pancakes to a warm oven (200°F / 95°C) on a baking sheet to keep warm while you cook remaining batter. Re-grease griddle as needed with oil or butter to prevent sticking.

While pancakes cook (or up to several hours ahead), make the salted caramel butter. In a medium bowl, beat the softened unsalted butter with a hand mixer or sturdy whisk until smooth and slightly fluffy (about 1–2 minutes).

Add the packed light brown sugar and continue beating until combined and slightly creamy. Add the caramel sauce, vanilla extract, and sea salt. Beat until the mixture is homogeneous and spreadable. Taste and adjust salt or caramel to preference. Transfer to a small serving dish; keep at room temperature so it spreads easily.

To serve, stack 3–4 pancakes per serving on warm plates. Place a generous tablespoon (or more) of salted caramel butter on top of the hot pancakes so it begins to melt. Dust with powdered sugar. Offer optional fruit, chocolate chips, or pecans on the side or sprinkled over the stack.

If desired, serve with extra warm caramel sauce and maple syrup on the side.