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The Best Buttermilk Pancakes
5 from 54 votes

The Best Buttermilk Pancakes

The Best Buttermilk Pancakes recipe uses all-purpose flour, baking powder and soda, and buttermilk whisked together with eggs and melted butter to create a fluffy, tender pancake batter. Cooking on a preheated griddle yields pancakes with golden edges and soft centers, ready to enjoy with maple syrup or fruit toppings.

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 13 pancakes
Course: Breakfast
Cuisine: American

Ingredients

  • 2 cups all-purpose flour
  • 2 Tbsp granulated sugar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 3/4 tsp salt
  • 2 egg large
  • 2 1/2 cups buttermilk
  • 4 Tbsp unsalted butter diced into 1 Tbsp pieces and melted
  • vegetable oil or butter, for griddle
  • maple syrup for serving

Instructions

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  1. If using a cast iron griddle to cook pancakes preheat it over a gas stove to about medium heat (larger burner medium, smaller burner medium-high, adjust as needed when cooking pancakes). 
  2. If using an electric griddle to cook pancakes preheat it to 375 degrees.
  3. If using non-stick skillets you'll want to have at least two. Skillets will only need to preheat for a minute or two, so wait to warm them until batter is almost ready.
  4. In a large mixing bowl whisk together flour, sugar, baking powder, baking soda and salt for 20 seconds, create a well in center of mixture. Set aside.
  5. In a separate large mixing bowl, whisk together eggs. Pour in buttermilk and and melted butter and whisk to blend (butter may separate and that's fine). 
  6. Pour buttermilk mixture into flour mixture and whisk just until combined (batter should be rather lumpy. Don't over-mix or pancakes won't be fluffy). 
  7. Grease griddle with oil or butter right before adding batter (if using cast iron use vegetable oil) and ladle about a slightly heaping 1/3 cup batter at a time into griddle. 
  8. Allow to cook until golden on bottom, then flip and cook opposite side until golden. Serve warm with maple syrup.

Notes

  • Measure flour with scoop and level for thicker pancakes; spoon and level for thinner ones.
  • Use real buttermilk to maintain authentic flavor and texture; avoid substitutes here.
  • Try adding fresh blueberries by dotting them onto the batter after ladling onto the griddle before flipping.
  • Maple syrup and homemade fruit syrups like blueberry or strawberry pair well as toppings.