There’s nothing quite like a stack of warm, golden pancakes to start the day right. This buttermilk pancake recipe delivers that perfect balance of fluffy and tender, with crisp golden edges and a soft, airy center. The secret is in the buttermilk — it reacts with the baking soda to create extra lift, while adding a subtle tang that balances the sweetness. Whether you’re making a lazy Sunday brunch or a quick weekday breakfast, this recipe comes together in under 30 minutes with simple pantry staples.
Total Time:25 minutes
Yield:12 pancakes (serves 4)
Ingredients
2 cups all-purpose flour
2 tablespoons granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups buttermilk
2 large eggs
1/4 cup unsalted butter, melted (plus more for cooking and serving)
1 teaspoon vanilla extract
Maple syrup, for serving
Instructions
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
In a separate bowl, whisk the buttermilk, eggs, melted butter, and vanilla extract until combined.
Pour the wet ingredients into the dry ingredients and gently fold together until just combined — a few small lumps are fine. Do not overmix.
Let the batter rest for 5 minutes while you heat a griddle or nonstick skillet over medium heat. Lightly grease with butter.
Pour about 1/4 cup of batter per pancake onto the griddle. Cook until bubbles form on the surface and the edges look set, about 2–3 minutes.
Flip and cook the other side until golden brown, about 1–2 minutes more.
Keep finished pancakes warm in a low oven while you cook the rest.
Serve hot with butter and maple syrup.
Notes
Don’t overmix the batter — a lumpy batter makes fluffier pancakes.
No buttermilk on hand? Mix 2 cups milk with 2 tablespoons lemon juice or white vinegar and let sit for 5 minutes.
Leftover pancakes freeze well; reheat in a toaster for a quick breakfast.
