Buttermilk Pancakes Recipe

Whisk dry ingredients

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

Combine wet ingredients

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

Temper wet into dry

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. The batter should be slightly lumpy — do not overmix. If batter looks very thick, add up to 2 tablespoons additional buttermilk to reach a pourable but still thick consistency.

Rest the batter

Let the batter rest at room temperature for 5 to 10 minutes. This hydrates the flour and allows baking powder/soda to start activating for lighter pancakes.

Preheat the griddle or skillet

Heat a large nonstick skillet or griddle over medium heat (around 350°F / 175°C if using an infrared thermometer). Add a small amount of neutral oil or butter and wipe to coat the surface evenly. The pan is ready when a few drops of water sizzle and evaporate on contact.

Cook pancakes

For each pancake, pour about 1/4 cup of batter onto the hot griddle, spacing them at least 2 inches apart. Cook until bubbles form across the surface and the edges begin to set, about 2 to 3 minutes. Flip gently with a spatula and cook the second side until golden brown, about 1 to 2 minutes more. Adjust heat as needed so pancakes brown evenly without burning. Repeat, adding more oil or butter to the pan as necessary between batches.

Keep warm

If making multiple batches, hold cooked pancakes in a single layer on a baking sheet in a 200°F (95°C) oven for up to 20–30 minutes to keep warm and crisp the edges slightly.

Serve

Stack pancakes, top with a pat of butter and drizzle with maple syrup to taste. Serve immediately.