We’re transporting you to the old-fashioned diner for a plate of fluffy buttermilk pancakes. Our recipe has both baking powder for an airy and light interior and baking soda for that even golden-brown exterior. We love the tang of buttermilk and the richness of butter for an even cakier stack. This recipe is easy enough for a fast breakfast with the kids or doubled for a weekend brunch with friends.
| Level: | Easy |
| Total: | 25 min |
| Active: | 25 min |
| Yield: | about 12 pancakes |
| Level: | Easy |
| Total: | 25 min |
| Active: | 25 min |
| Yield: | about 12 pancakes |
Ingredients
- 3 cups all-purpose flour (see Cook’s Note)
- 1/3 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon kosher salt
- 2 large eggs
- 2 1/2 cups buttermilk
- 1 teaspoon pure vanilla extract
- 1 stick unsalted butter, melted and cooled, plus more for brushing
- Butter and maple syrup, for serving
Instructions
- Whisk the flour, sugar, baking powder, baking soda and salt in a large bowl. Whisk the eggs, buttermilk, vanilla and melted butter in a medium bowl until incorporated. Whisk the egg mixture into the flour mixture until just combined (it’s OK if there are a few lumps).
- Heat a griddle or large nonstick skillet over medium heat; lightly brush with butter. Pour 1/2 cup batter onto the griddle for each pancake and cook until bubbles form on top and the bottom is lightly browned, about 3 minutes. (If the pancakes are browning too quickly, reduce the heat to medium-low.) Flip and continue cooking until golden on the other side, about 1 more minute. Transfer to a plate. Repeat with the remaining batter, brushing the pan with more butter as necessary. Serve with butter and syrup.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 247 |
| Total Fat | 10 g |
| Saturated Fat | 6 g |
| Carbohydrates | 32 g |
| Dietary Fiber | 1 g |
| Sugar | 8 g |
| Protein | 6 g |
| Cholesterol | 56 mg |
| Sodium | 251 mg |
| Serving Size | 1 of 12 servings |
| Calories | 247 |
| Total Fat | 10 g |
| Saturated Fat | 6 g |
| Carbohydrates | 32 g |
| Dietary Fiber | 1 g |
| Sugar | 8 g |
| Protein | 6 g |
| Cholesterol | 56 mg |
| Sodium | 251 mg |
Reviews
Only change I made was to sprinkle some cinnamon (like 5-10 shakes) in with the dry ingredients. Love the texture and flavor of these pancakes. They have enough spring and fluff, but don’t have the baking powder taste. A lot of pancake recipes have just a couple tablespoons of sugar, and I think the additional few tablespoons here to make 1/3 cup really makes the best pancake.
This recipe is now our mandatory weekend routine. Absolutely easy and deliciously perfect.
Perfection
Utterly perfect.
I make a batch of this batter nearly every week so I can make pancakes for my daughter in the mornings. I use 1/2 sugar instead of 1/3. They are delicious!
These turned out great! I pre-measured the dry ingredients into a wide mouth mason jar and covered with a plastic lid. 1 ready to go for our camping trip and 1 for the kitchen cupboard ready in a flash when needed.
This turned out so delicious! I added chocolate chips and used kefir instead because I didn’t have buttermilk. I added extra baking powder too. I love how cakey the texture turned out. I also added extra moisture due to the chefs note! Great advice!
Need to use a little more buttermilk
I make my own butter and use the buttermilk for biscuits and these pancakes
I make my own butter and use the buttermilk for biscuits and these pancakes
good
These pancakes are delicious! My adult son said better than restaurant pancakes. Hit the spot for all of us!