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Homemade Best Buttermilk Pancakes photo

Best Buttermilk Pancakes

Start your day right with these fluffy and delicious buttermilk pancakes!
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 2 1/2 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 4 teaspoons baking powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon fine sea salt
Wet Ingredients
  • 3 cups buttermilk at room temperature
  • 1/4 cup unsalted butter melted and cooled to room temperature
  • 2 large eggs at room temperature, slightly beaten
  • 1 teaspoon pure vanilla extract
For Cooking and Serving
  • Additional butter for cooking pancakes
  • Pure maple syrup and butter, for serving, if desired

Equipment

  • Large mixing bowl
  • Whisk
  • Griddle or Non-Stick Skillet
  • Spatula
  • Measuring cups and spoons
  • Pouring jug

Method
 

Steps
  1. Step 1: Gather Your Ingredients
    Before you start cooking, gather all your ingredients and tools. This will make the process smoother and more enjoyable.
  2. Step 2: Mix Dry Ingredients
    In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined. This ensures even distribution of all the leavening agents.
  3. Step 3: Combine Wet Ingredients
    In another bowl, whisk together the buttermilk, melted butter, eggs, and vanilla extract until smooth. Make sure the melted butter has cooled slightly before adding it to the mixture.
  4. Step 4: Combine Wet and Dry Ingredients
    Pour the wet ingredients into the dry ingredients. Using a whisk, gently mix until just combined. It’s okay if there are a few lumps; overmixing can lead to tough pancakes.
  5. Step 5: Preheat Your Griddle
    Heat your griddle or skillet over medium heat. Add a small amount of butter to coat the surface. You want it hot enough that a drop of water sizzles when it hits the surface.
  6. Step 6: Cook the Pancakes
    Using a measuring cup or ladle, pour about 1/4 cup of batter onto the griddle for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip the pancakes and cook for an additional 1-2 minutes until golden brown.
  7. Step 7: Serve Warm
    Remove the pancakes from the griddle and keep them warm in a low oven (200°F) while you cook the remaining batter. Serve the pancakes with a pat of butter and a drizzle of pure maple syrup.

Notes

  • Using room temperature ingredients helps create a smoother batter and ensures even cooking.
  • If you don’t have buttermilk, add 1 tablespoon vinegar or lemon juice to a cup of milk and let it sit for 5-10 minutes as a substitute.
  • These pancakes can be made ahead and stored in the refrigerator for up to 3 days; reheat in a toaster or microwave.