Buttermilk Pancakes Recipe

Mix dry ingredients

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

Combine wet ingredients

In a separate bowl or liquid measuring cup whisk the buttermilk, eggs, melted unsalted butter, and vanilla extract until smooth and homogenous.

Make the batter

Create a well in the center of the dry ingredients and pour in the wet mixture. Gently fold with a spatula or wooden spoon 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.

Preheat pan or griddle

Heat a large nonstick skillet or griddle over medium heat until hot; about 350°F (175°C) if using an infrared thermometer. Brush or wipe the surface with the vegetable oil and a little of the optional unsalted butter for flavor. Reduce heat slightly if the surface is smoking.

Cook pancakes

For each pancake, pour 1/4 cup of batter onto the hot surface, spacing pancakes about 2 inches apart. Cook until bubbles form across the surface and edges look set, about 2–3 minutes. Flip with a spatula and cook until the underside is golden brown and the pancake is cooked through, about 1–2 more minutes. Adjust heat as needed so pancakes brown evenly without burning. Repeat, adding a little oil or butter to the griddle between batches if necessary.

Keep warm

If making multiple batches, keep cooked pancakes warm in a low oven (200°F / 95°C) on a baking sheet in a single layer while you finish cooking the rest.

Stack pancakes (2–3 per serving) on warm plates. Place a generous pat or tablespoon of softened sweet butter on top of each stack so it melts over the pancakes.

Serve with Vermont maple syrup at the table for pouring. Garnish with fresh berries if desired.

Enjoy immediately while pancakes are hot and fluffy.