Buttermilk Pancakes Recipe
cultured butter - vermont maple syrup + blueberries, banana or valrhona chocolate
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
Toppings
Method
Preparation
- 1
Prepare the Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until well combined.
- 2
Prepare the Wet Ingredients
In another bowl, whisk together the buttermilk, large eggs, melted unsalted butter (cooled slightly), and vanilla extract until the mixture is smooth and uniform.
Cooking
- 3
Combine Ingredients
Pour the wet ingredients into the dry ingredients. Gently mix until just combined. Be careful not to overmix; it’s okay if there are a few lumps.
- 4
Preheat the Pan
Heat a griddle or non-stick skillet over medium heat. Lightly grease with a little butter or cooking spray.
- 5
Cook the Pancakes
For each pancake, pour about 1/4 cup of batter onto the griddle. Cook until bubbles form on the surface (about 2-3 minutes), then flip and cook for an additional 2 minutes or until golden brown.
- 6
Serve
Stack the pancakes on a plate and serve warm, topped with Vermont maple syrup, fresh blueberries, sliced banana, or Valrhona chocolate chips as desired.