Buttermilk Pancakes Recipe
Make Buttermilk Pancakes Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Dry Ingredients
Wet Ingredients
For Cooking & Serving
Method
Dry Ingredients
- 1
Whisk dry
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and fine sea salt until evenly combined and any lumps are broken up.
Wet Ingredients
- 2
Combine wet
In a separate medium bowl or large measuring cup, whisk the buttermilk, eggs, melted butter, and vanilla extract until smooth and homogeneous.
- 3
Temper and combine
Make a well in the center of the dry ingredients. Pour the wet mixture into the well and use a rubber spatula or wooden spoon to gently fold the batter until just combined. It's okay if there are a few small lumps—do not overmix. Let the batter rest for 5–10 minutes; this allows the baking powder/soda to begin working and the gluten to relax for tender pancakes.
For Cooking & Serving
- 4
- 5
Test and adjust
Lightly oil the griddle with a small amount of neutral oil or butter (about 1 tablespoon) and wipe with a paper towel to create a thin, even coating. Drop a 1 tablespoon of batter onto the surface to test: it should sizzle gently and spread slightly. If it browns too quickly, lower the heat; if it barely bubbles, increase the heat slightly.
- 6
Cook pancakes
For each pancake, pour about 1/4 cup of batter onto the preheated surface (or use a 1/4-cup measure) spaced 2 inches apart. Cook until bubbles form across the surface and the 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. Adjust heat as needed so pancakes cook through without burning.
- 7
Keep warm
Transfer finished pancakes to a baking sheet set in a low oven (200°F / 95°C) to keep warm while you cook remaining batter. If stacking directly, place a paper towel between layers to absorb excess butter.
- 8
Serve
Serve the pancakes warm with maple syrup and optional fresh berries or other desired toppings. Enjoy immediately.