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

Directions

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.

Cook’s Note
When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)