Buttermilk Pancakes Recipe

Measure & heat

Measure out all ingredients. Place a cast-iron skillet or nonstick griddle over medium-low heat so it can slowly come to temperature while you mix the batter (about 5 minutes).

If you don't have buttermilk, make 2 cups by mixing 2 cups milk with 2 tbs lemon juice or white vinegar and let sit 5–10 minutes until slightly thickened.

Combine dry

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

Combine wet

In a separate medium 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 and pour in the wet mixture. Using a rubber spatula or wooden spoon, gently fold until just combined. A few small lumps are fine — do not overmix. Let the batter rest 5–10 minutes; this hydrates the flour and yields tender pancakes.

Preheat griddle

Once the skillet or griddle is hot but not smoking, reduce heat to medium. Brush a thin film of neutral oil or melt a small amount of butter on the surface (about 1 tbs total), wiping off any excess with a paper towel so the surface is lightly coated.

Portion batter

For each pancake, pour or ladle approximately 1/3 cup of batter onto the hot surface, leaving space between pancakes for spreading. If you want larger or smaller pancakes, adjust portion size accordingly.

Cook first side

Cook until bubbles form across the surface and the edges begin to look set, 2 to 3 minutes. Peek underneath with a spatula — the underside should be golden brown.

Flip and finish

Flip each pancake and cook the second side until golden and cooked through, about 1 to 2 minutes more. Transfer cooked pancakes to a plate and keep warm in a low oven (about 200°F / 95°C) if making multiple batches.

If the pan browns too quickly between batches, lower the heat slightly and add a bit more oil or butter before the next batch.

Stack pancakes 2–4 high on plates. Serve immediately with a dollop of whipped butter and warm maple syrup passed at the table.

Leftovers: cool completely, then store in an airtight container in the refrigerator for up to 2 days or freeze in a single layer, then transfer to a bag for up to 1 month. Reheat gently in a toaster oven or skillet.