Best Buttermilk Pancakes Recipe

This recipe starts by melting butter and letting it cool while mixing dry ingredients including flour, sugar, baking powder, baking soda, and salt. Eggs, buttermilk, and vanilla extract are whisked together separately and combined with the dry mixture, stirring just enough to combine ingredients and avoid overmixing, which keeps the pancakes tender. Finally, cooled melted butter is folded in, allowing small lumps to remain for texture retention.

Cooking on a medium-low heat cast iron pan or griddle with butter creates golden edges and bubbles on the surface signaling readiness to flip. The pancakes finish cooking on the other side for a few minutes until browned and cooked through. They come out fluffy and moist with subtle vanilla flavor accentuated by the buttermilk's tang.

Serve immediately with butter and maple syrup or toppings of choice to enjoy the full texture and flavor. Adjusting cooking temperature and timing ensures consistent results.