Buttermilk Pancakes Recipe

Oven-roast for crisp-even bacon

Preheat the oven to 400°F (200°C). Line a rimmed baking sheet with foil and place a wire rack on top if available. Lay the thick-cut bacon slices in a single layer on the rack or directly on the foil. If you like a little extra finish, lightly sprinkle 1/4 tsp coarse salt over the bacon. Roast for 12–18 minutes, checking at 12 minutes; rotate pan once if your oven is uneven. Remove when edges are deep golden and fat is rendered but not burnt — thicker slabs will take longer (up to ~18 min). Transfer bacon to a paper towel–lined plate to rest while you make pancakes.

Alternative: Skillet method

Heat a large heavy skillet over medium. Add bacon in a single layer; cook 4–6 minutes per side, reducing heat if it browns too quickly. Drain on paper towels. Keep warm in a low oven (200°F/95°C) if pancakes need extra time.

Mix dry ingredients

In a large bowl whisk together 1.5 cups all-purpose flour, 2 tbs granulated sugar, 2 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp fine salt until evenly combined and aerated.

Mix wet ingredients

In a separate bowl or large measuring cup whisk 1 1/4 cups buttermilk, 1 large egg, 3 tbs melted unsalted butter (cooled slightly), and 1/2 tsp vanilla extract until smooth.

Combine

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 — the batter should be lumpy with no large streaks of flour. Do not overmix; a few small lumps are fine. Let the batter rest 5–10 minutes while you preheat your griddle. Rest allows baking powder/buttermilk reaction to build lift.

Adjust thickness (optional)

If batter is very thick and not pourable, stir in 1–2 tbs additional buttermilk or milk to reach a thick pouring consistency. If too thin, add up to 1–2 tbs flour.

Preheat pan

Heat a heavy nonstick skillet or griddle over medium (about 375°F/190°C). Brush with 1 tbs neutral oil or melt a little butter so the surface is evenly coated and shimmering.

Spoon batter and cook

For three generous pancakes use about 1/3 cup batter per pancake (you'll get three pancakes from ~1 cup batter; remaining batter can make small pancakes or be refrigerated for later). Pour batter onto the hot surface leaving space between. Cook until bubbles form on the surface and edges look set, about 2–3 minutes. Using a spatula flip and cook second side until golden and cooked through, about 1–2 minutes more. Adjust heat as needed so pancakes brown evenly without burning.

Keep warm

Transfer cooked pancakes to a plate and keep warm in a low oven (200°F/95°C) or cover loosely with foil while finishing remaining pancakes. Lightly brush or top with 1 tbs unsalted butter so they remain glossy and tender.

Stack three pancakes on each plate. Place the roasted bacon slab(s) alongside or drape a slice over the stack. Drizzle with maple syrup (about 2–3 tbs per stack, adjust to taste). Serve immediately so pancakes are fluffy and bacon is still warm and crisp.

Leftovers: refrigerate cooked pancakes in an airtight container for up to 2 days or freeze separated by parchment for up to 1 month. Reheat gently in a toaster oven or skillet. Reheat bacon in a 350°F (175°C) oven for 5–8 minutes.