Buttermilk Pancakes Recipe

A stack of pancakes topped with butter and syrup with a fork on the side.

Buttermilk Pancakes Recipe

Classic diner-style Buttermilk Pancakes are easy to make using just a handful of pantry staples. These fluffy flapjacks are perfect for adding your favorite mix-ins like bananas, blueberries, or chocolate chips!

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings to 12 pancakes

Calories 213kcal

Author John Kanell

Equipment

Large skillet or griddle
Large bowl
Medium bowl

Ingredients

2 cups all-purpose flour (240g)
1 tablespoon granulated sugar
1½ teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 cups buttermilk (240ml)
2 large eggs
2 teaspoons vanilla extract
3 tablespoons butter melted (plus more for the pan)

Instructions

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
In a medium bowl, whisk together the buttermilk, eggs, and vanilla until well combined.
Pour the buttermilk mixture into the flour mixture, then add the butter. Fold together until combined, but a few lumps remain. (This texture in the batter helps make fluffier, airier pancakes!)
Heat a large skillet or pancake griddle over medium heat. Once hot, brush with a little more butter to grease the pan. Working in batches, add about ¼ to ⅓ cup of batter to the pan for each pancake, leaving space among them to spread slightly. (Gently scoop the batter from the bowl so as to not disturb the airiness of the batter.)
Cook for 3 to 4 minutes until golden on the bottom and bubbles start to appear on the top, then flip over and cook an additional 2 to 3 minutes or until golden brown. Brush the pan with more butter as needed between batches. Adjust the heat between medium and medium-low as you cook the batches to make evenly browned pancakes. Serve hot with butter and a drizzle of maple syrup.

Notes

These make thick, fluffy pancakes. For a thinner pancake, add up to ¼ cup (4 tablespoons) of additional buttermilk.
To keep the pancakes warm while you continue to cook off the batter, place a parchment-lined baking sheet in a 200ºF oven. After each pancake is completed, transfer it to the baking sheet, making sure to not overlap (which can cause sticking and soggy pancakes).

Nutrition

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