Buttermilk Pancakes Recipe

Combine dry ingredients

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

Mix wet ingredients

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

Pour the wet ingredients into the dry ingredients. Using a spatula or wooden spoon, gently fold until just combined. The batter should be slightly lumpy — avoid overmixing to keep pancakes fluffy. Let the batter rest for 5 minutes to allow the baking powder/soda to activate and the flour to hydrate.

Heat a nonstick skillet or griddle over medium heat until warm (about 325–350°F / 160–175°C). Lightly oil the surface with 1 teaspoon of neutral oil or a small pat of butter, wiping off excess with a paper towel so the surface is lightly coated.

For three golden pancakes, scoop about 1/3 cup of batter per pancake onto the hot surface, leaving space between each. Cook undisturbed until bubbles form across the surface and the edges look set, about 2–3 minutes.

Flip each pancake and cook until the second side is golden and cooked through, about 1.5–2 minutes more. Adjust heat as needed: if pancakes brown too quickly, reduce to medium-low; if they take too long, increase slightly.

Transfer cooked pancakes to a warm plate and keep loosely covered with foil while you cook remaining pancakes. Re-oil the pan lightly between batches as needed (use remaining neutral oil or butter).

Stack three pancakes on a plate. Dust the top with powdered sugar using a fine mesh sieve or small sifter (about 2 teaspoons).

Serve immediately with maple syrup on the side or drizzled over the pancakes if desired.