Buttermilk Pancakes
Total Time
35 mins
Prep Time
20 mins
Cook Time
15 mins
Rating
5 out of 5 stars
(1)
Ingredients
6-8 servings
- 2 1/2 cups all-purpose flour
- 2 tablespoons sugar
- 4 teaspoons baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon fine sea salt
- 3 cups buttermilk, at room temperature
- 4 tablespoons unsalted butter, melted and cooled to room temperature, plus more for cooking
- 2 large eggs, slightly beaten, at room temperature
- 1 teaspoon vanilla extract
- maple syrup, for serving
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Preparation
Chef’s notes
*Pancake size:
I made mine a bit smaller with 1/4-cup dollops, in order to have more pancakes fit in my skillet per batch.
To keep the pancakes warm:
If desired, arrange the pancakes in a single layer on a large baking sheet and keep warm in a 200°F oven until ready to serve.
To prevent the butter from burning:
My not-so-fancy-but-works-really-well tip is to halfway unwrap a stick of butter. Then rub it directly onto the pan to grease it. Once that round (or two) of pancakes has cooked, wipe off any of the remaining cooked butter with a paper towel so that it doesn’t burn, then use the stick of butter to grease the pan again.
Storage (or make-ahead) instructions:
Cook the pancakes as directed above, then let them completely cool to room temperature. Wrap tightly in plastic and refrigerate for up to 5 days. Or place the wrapped pancakes inside of a freezer bag and freeze for up to 1 month.