Buttermilk Pancakes Recipe

Measure and assemble all ingredients. Slice the banana into 1/4-inch rounds. If using large strawberries, quarter or slice them to match size of other berries.

Preheat a griddle or large nonstick skillet over medium heat (about 375°F / 190°C). If using an electric griddle, set to 375°F. Lightly grease with a little butter or neutral oil; wipe excess with a paper towel so surface is lightly coated.

Combine dry ingredients

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

Combine wet ingredients

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

Make a well in the center of the dry ingredients and pour the wet mixture in. Gently fold with a rubber spatula or wooden spoon until just combined. The batter should be slightly lumpy — do not overmix or pancakes can become tough. If batter looks very thick, add up to 2 tablespoons buttermilk to reach a pourable but thick consistency.

Let the batter rest 5 minutes at room temperature. This hydrates the flour and helps the pancakes rise and become tender.

Lightly oil the hot griddle or skillet with the reserved butter or oil before the first pancake, then reduce heat to medium-low as needed to maintain steady browning (surface temperature roughly 350–375°F / 175–190°C).

For each pancake, pour about 1/4 cup of batter onto the griddle, leaving space between pancakes. If you want banana in the pancake, place 3–4 banana slices onto each pancake immediately after pouring, gently pressing them into the batter.

Cook until bubbles form across the surface and edges look set, about 2 to 3 minutes. Flip with a thin spatula and cook the second side until golden brown, 1 to 2 minutes more. Adjust heat as needed so pancakes brown but do not burn.

Transfer cooked pancakes to a warm plate and keep loosely covered with foil in a low oven (about 200°F / 95°C) while you finish the rest.

Stack pancakes on serving plates. Top with additional banana slices and the mixed berries. Add a pat of butter on top if desired.

Generously drizzle warm maple syrup over the stack. Serve immediately.

Optional: For extra flavor, warm the maple syrup gently in a small saucepan or microwave for 20–30 seconds so it's pourable and warm.