This classic buttermilk pancakes recipe is easy to make and yields the most delicious, fluffy, homemade pancakes. See notes above for possible ingredient add-ins.
- 2 1/2 cups all-purpose flour
- 2 tablespoons sugar
- 4 teaspoons baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon fine sea salt
- 3 cups buttermilk, at room temperature
- 4 tablespoons unsalted butter, melted and cooled to room temperature, plus more for cooking
- 2 large eggs, slightly beaten, at room temperature
- 1 teaspoon vanilla extract
- maple syrup, for serving
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a separate medium bowl, whisk together the buttermilk, melted butter, eggs and vanilla.
- Pour the wet ingredients over the dry and whisk until just combined — the batter will be lumpy, but that’s okay. Let the batter sit at room temperature for 10 minutes.
- Preheat a griddle pan or large non-stick skillet over medium-high heat, or an electric griddle to 350°F.
- Grease the griddle or skillet with a generous pat of butter. Pour the batter in 1/2-cup* dollops on the hot griddle — as many as will comfortably fit with room to flip the pancakes. Cook the pancakes until bubbles begin to pop on the top and the edges are set, about 3 minutes. Use a spatula to flip and cook for another 2 to 3 minutes, until golden brown.Transfer the pancakes to a plate and continue making pancakes until the batter is gone.
- Serve the pancakes stacked high with plenty of maple syrup and extra butter, if desired.
- *Pancake size: I made mine a bit smaller with 1/4-cup dollops, in order to have more pancakes fit in my skillet per batch.
- To keep the pancakes warm: If desired, arrange the pancakes in a single layer on a large baking sheet and keep warm in a 200°F oven until ready to serve.
- To prevent the butter from burning: My not-so-fancy-but-works-really-well tip is to halfway unwrap a stick of butter. Then rub it directly onto the pan to grease it. Once that round (or two) of pancakes has cooked, wipe off any of the remaining cooked butter with a paper towel so that it doesn’t burn, then use the stick of butter to grease the pan again.
- Storage (or make-ahead) instructions: Cook the pancakes as directed above, then let them completely cool to room temperature. Wrap tightly in plastic and refrigerate for up to 5 days. Or place the wrapped pancakes inside of a freezer bag and freeze for up to 1 month.