Buttermilk Pancakes Recipe

Dry ingredients

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

Wet ingredients

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

Combine

Make a well in the center of the dry ingredients and pour in the wet mixture. Gently fold with a spatula or wooden spoon just until combined. The batter should be slightly lumpy — do not overmix. If the batter seems very thick, let it rest 5–10 minutes; the buttermilk will hydrate the flour and loosen it slightly.

Rest (optional but recommended)

Let the batter rest at room temperature for 10 minutes to allow baking powder/bicarbonate to activate and air bubbles to form for lighter pancakes.

Heat a heavy nonstick skillet or griddle over medium heat until hot. Lightly grease with a little neutral oil or butter and wipe off any excess with a paper towel so the surface is evenly coated but not smoking.

Test the heat by sprinkling a few drops of water — they should dance and evaporate. Spoon about 1/4 cup of batter per pancake onto the skillet, leaving 1–2 inches between pancakes. For larger pancakes use 1/3 cup batter.

Cook without disturbing until bubbles appear across the surface and the edges look set, about 2–3 minutes. Gently lift an edge with a spatula to check for a golden-brown underside.

Flip the pancakes and cook the second side until golden and cooked through, about 1–2 minutes more. Adjust heat if pancakes brown too quickly or too slowly.

Transfer cooked pancakes to a low oven (90–110°C / 200–225°F) on a baking sheet to keep warm while you cook remaining batter. Re-grease the skillet as needed between batches.

Serve pancakes warm topped with butter, maple syrup, fruit, or other preferred toppings. Enjoy.