Buttermilk Pancakes Recipe

Prepare dry ingredients

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

Combine wet ingredients

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

Mix batter

Make a well in the center of the dry ingredients. Pour the wet mixture into the well and gently fold with a spatula or wooden spoon until just combined. Small lumps are fine — avoid overmixing to keep pancakes fluffy. Let the batter rest for 5–10 minutes at room temperature; this hydrates the flour and activates the baking soda.

Heat griddle or skillet

Place a large nonstick skillet or cast-iron griddle over medium heat. Allow it to preheat 4–5 minutes until evenly hot. Lightly brush or rub 1 tablespoon unsalted butter over the surface to coat.

Cook pancakes

For each pancake, pour about 1/3 cup of batter onto the hot surface, leaving space between. Cook until bubbles form across the surface and edges look set, about 2–3 minutes. Gently flip with a spatula and cook the second side until golden brown, about 1.5–2 minutes. Adjust heat as needed so pancakes brown slowly and cook through without burning. Repeat, adding the remaining tablespoon of butter to the griddle if needed, until you have three thick pancakes per serving (total yield below). Keep finished pancakes warm on a plate covered loosely with foil or in a low oven (90–100°C / 200°F).

Stack three pancakes per plate. Top with a pat of butter and warm maple syrup. Serve immediately so pancakes remain thick and fluffy. Offer additional butter and syrup at the table.