Buttermilk Pancakes Recipe
Classic diner-style Buttermilk Pancakes are easy to make using just a handful of pantry staples. The batter makes thick, fluffy pancakes perfect for adding your favorite mix-ins like bananas, blueberries, or chocolate chips!
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 (480ml)
- 2 large eggs room temperature
- 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!) Set the batter aside to rest while you heat the skillet.
- Heat a large skillet or pancake griddle over medium heat. (To test if it is hot enough, flick a few drops of water onto the surface. If they dance around and evaporate within 5-10 seconds, it’s hot enough.) Once hot, brush with a little butter to lightly 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 pancakes warm while you cook the rest, hold them on a wire rack set inside a baking sheet in a 200°F oven. Keep them in a single layer, not overlapping, or they will steam and turn soggy.
- To store: cool completely on a wire rack, then refrigerate up to 5 days or freeze up to 3 months, with parchment between layers. Reheat in the toaster, microwave, or air fryer.
Nutrition
Calories: 213kcal Carbohydrates: 29g Protein: 7g Fat: 8g Saturated Fat: 4g Polyunsaturated Fat: 1g Monounsaturated Fat: 2g Trans Fat: 0.2g Cholesterol: 59mg Sodium: 620mg Potassium: 133mg Fiber: 1g Sugar: 5g Vitamin A: 290IU Calcium: 125mg Iron: 2mg