The Best Buttermilk Pancakes
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.
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
Description
- 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.
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