Classic Buttermilk Pancakes
Thick, fluffy buttermilk pancakes that are impossibly light inside with golden, crispy edges. Better than any box mix.
Breakfast
4.2
· 8 ratings
🕐 Prep: 10 min
|
🔥 Cook: 15 min
|
⏱️ Total: 25 min
Equipment
Ingredients
- ▸ 2 cups all-purpose flour
- ▸ 2 tbsp sugar
- ▸ 2 tsp baking powder
- ▸ 1 tsp baking soda
- ▸ 1/2 tsp salt
- ▸ 2 cups buttermilk
- ▸ 2 large eggs
- ▸ 3 tbsp unsalted butter, melted
- ▸ 1 tsp vanilla extract
- ▸ Butter and maple syrup for serving
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Instructions
Mix the Batter
- 1. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- 2. In a separate bowl, whisk buttermilk, eggs, melted butter, and vanilla until combined.
- 3. Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined — lumps are perfectly fine. Do not overmix.
- 4. Let the batter rest for 5 minutes. You'll see bubbles form on the surface.
Cook the Pancakes
- 1. Heat a non-stick griddle or large skillet over medium heat. Lightly butter the surface.
- 2. Pour 1/3 cup batter per pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
- 3. Flip gently and cook for another 1-2 minutes until golden brown on both sides.
Serve
- 1. Stack pancakes on warm plates. Top with a pat of butter and real maple syrup. Serve immediately.
Cook's Notes
- 💡 The number one mistake is overmixing. A few lumps in the batter is exactly what you want.
- 💡 No buttermilk? Add 1 tbsp lemon juice to 1 cup regular milk and let it sit 5 minutes.
- 💡 Keep finished pancakes warm on a sheet pan in a 200°F oven while you cook the rest.