Buttermilk Pancakes Recipe

Mix dry ingredients

In a large bowl whisk together the flour, sugar, baking powder, baking soda, and salt until evenly combined and aerated.

Combine wet ingredients

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

Combine wet and dry

Pour the wet ingredients into the dry ingredients. Using a rubber spatula or wooden spoon, fold gently until just combined. Small lumps are fine — do not overmix or the pancakes will be tough. Let the batter rest for 5 minutes to hydrate the flour and activate the leaveners.

Add mix-ins (optional)

If using blueberries or chocolate chips, gently fold them into the batter now, reserving a few to sprinkle on top while cooking.

Heat pan

Heat a nonstick skillet or griddle over medium heat until hot (about 325–350°F/160–175°C). Lightly grease with 1 tsp butter or neutral oil; wipe off excess with a paper towel so surface is evenly coated.

Portion batter

For a small stack (2 pancakes) use about 1/3 cup batter per pancake. For a large stack (3 pancakes) use about 1/2 cup batter per pancake. Pour batter onto the hot surface, spacing pancakes at least 2 inches apart.

Cook first side

Cook undisturbed until bubbles form across the surface and edges look set, about 2–3 minutes. If you reserved mix-ins, sprinkle a few onto each pancake now.

Flip and finish

Flip gently with a spatula and cook until the second side is golden and pancakes are cooked through, about 1–2 minutes more. Adjust heat as needed to prevent excessive browning.

Keep warm

Transfer cooked pancakes to a warm plate and cover loosely with foil while you finish remaining batter. If stacking, place a small pat of butter between pancakes if desired.

Stack pancakes (small stack = 2 pancakes; large stack = 3 pancakes). Top with butter and maple syrup to taste. Serve immediately.

Optional: offer extra blueberries or chocolate chips on the side for guests to add.