Buttermilk Pancakes Recipe

Mix dry ingredients

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

Combine wet ingredients

In a separate medium bowl whisk the buttermilk, eggs, melted butter, and vanilla extract until smooth and homogenous.

Make the batter

Pour the wet ingredients into the dry ingredients. Using a spatula, gently fold until just combined — small lumps are fine. Do not overmix. Let the batter rest 5 minutes to hydrate the flour and allow baking powder/baking soda to activate.

Adjust consistency (optional)

If the batter seems very thick, stir in 1–2 tablespoons of additional buttermilk to reach a thick but pourable consistency.

Preheat a nonstick griddle or large skillet over medium heat until hot (about 375°F/190°C if using an infrared thermometer) or a few minutes until a drop of water sizzles and dances. Brush the surface with the melted butter.

For each pancake, measure about 1/4 cup of batter and pour onto the griddle, leaving space between pancakes. Cook until bubbles form on the surface and edges look set, about 2–3 minutes.

Flip gently with a spatula and cook the second side until golden brown, about 1–2 minutes more. Transfer finished pancakes to a warm plate and keep loosely covered in a low oven (200°F/90°C) while you cook remaining batter.

Re-brush the griddle with melted butter as needed between batches to prevent sticking and to brown evenly.

While pancakes cook, place the softened unsalted butter, 1 tablespoon maple syrup, and 1/8 teaspoon fine salt in a medium bowl or the bowl of a stand mixer fitted with the paddle or whisk attachment.

Beat on medium-high speed until light, airy, and pale, about 2–3 minutes. Scrape down the sides and beat another 15–30 seconds. Taste and add a pinch more salt or a little more syrup if desired. Transfer to a small serving bowl.

Warm the maple syrup gently in a small saucepan over low heat or in a microwave-safe container for 20–30 seconds until pourable but not boiling.

Stack pancakes (3 per serving) on plates, top with a dollop of whipped butter, drizzle with warm maple syrup, and garnish with fresh berries if using. Serve immediately.