Best Buttermilk Pancakes
Fluffy, classic buttermilk pancakes cooked on a hot griddle and served with butter and pure maple syrup.
Servings: 8 servings
Ingredients
Ingredients
- 2 1/2 cupsall-purpose flour
- 2 tablespoonsgranulated sugar
- 4 teaspoonsbaking powder
- 1 teaspoonbaking soda
- 3/4 teaspoonfine sea salt
- 3 cupsbuttermilk at room temperature
- 1/4 cupunsalted butter melted and cooled to room temperature
- 2 large eggs at room temperature, slightly beaten
- 1 teaspoonpure vanilla extract
- Additional butter for cooking pancakes
- Pure maple syrup and butter for serving, if desired
Instructions
Instructions
- Preheat an electric griddle to 375°F.
- In a large bowl, whisk together the 2 1/2 cups all-purpose flour, 2 tablespoons granulated sugar, 4 teaspoons baking powder, 1 teaspoon baking soda, and 3/4 teaspoon fine sea salt.
- In a medium bowl, whisk the 3 cups buttermilk (room temperature), 1/4 cup melted and cooled unsalted butter, 2 large eggs (slightly beaten), and 1 teaspoon pure vanilla extract until combined.
- Pour the liquid mixture into the dry ingredients and whisk gently until just combined. Do not overmix—the batter should be somewhat lumpy.
- Let the batter rest for 10 minutes while the griddle finishes heating.
- Grease the hot griddle with a thin layer of the additional butter.
- Pour about 1/2 cup of batter onto the griddle for each pancake, leaving space between pancakes.
- Cook until bubbles form on the surface and the edges look set, about 3 minutes.
- Flip each pancake and cook until golden brown and cooked through, about 2 to 3 minutes more.
- Continue cooking the remaining batter, adding more butter to the griddle as needed.
- Serve the pancakes immediately with butter and pure maple syrup, if desired.
Equipment
- electric griddle
- Large Bowl
- Medium Bowl
- Whisk
- Spatula
- Measuring Cups
- Measuring Spoons
Notes
Notes
If you don’t have a griddle, you can cook the pancakes on the stove in a skillet.
To keep pancakes warm, put pancakes on a large baking sheet in a single layer and put in a 200 °F until ready to eat.
Pancakes will keep wrapped in the fridge for up to 5 days. To freeze, wrap cooled pancakes with plastic wrap and put in a freezer bag. Freeze for up to 1 month.
If you don’t have a griddle, you can cook the pancakes on the stove in a skillet.
To keep pancakes warm, put pancakes on a large baking sheet in a single layer and put in a 200 °F until ready to eat.
Pancakes will keep wrapped in the fridge for up to 5 days. To freeze, wrap cooled pancakes with plastic wrap and put in a freezer bag. Freeze for up to 1 month.