Buttermilk Pancakes Recipe

Combine dry ingredients

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and fine salt until evenly combined and no lumps of baking powder remain.

Mix wet ingredients

In a separate bowl or large measuring cup, beat the large eggs lightly. Add the buttermilk, melted cooled butter, and vanilla extract. Whisk until smooth and uniform.

Combine wet and dry

Make a well in the center of the dry ingredients and pour in the wet mixture. Gently fold with a spatula or wooden spoon until mostly combined. A few small lumps are fine — do not overmix or the pancakes will be tough. If the batter seems very thick, add 1-2 tablespoons of milk or water to reach a pourable but thick consistency.

Let batter rest

Let the batter rest at room temperature for 5–10 minutes. This hydrates the flour and helps produce tender pancakes with small air pockets.

Preheat griddle or pan

Place a nonstick griddle or large skillet over medium heat and let it warm for 4–5 minutes. Lightly oil the surface by brushing or wiping with a paper towel dipped in the vegetable oil. The surface should be hot but not smoking. If using an electric griddle, set to 375°F (190°C).

Cook pancakes

For each pancake, pour about 1/4 cup of batter onto the hot griddle, leaving space between pancakes. Cook until bubbles form across the surface and the edges begin to set, about 2–3 minutes. Flip with a spatula and cook the second side until golden brown, 1–2 minutes more. Adjust heat as needed so pancakes cook through without burning. Repeat, re-oiling the griddle lightly if necessary.

Keep warm (optional)

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

Serve

Serve pancakes warm topped with a pat of butter if desired, maple syrup to taste, and optional fresh fruit such as berries or banana slices. For kids, cut into quarters or fun shapes while warm if preferred.