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breakfast

Morning Buttermilk Pancakes

Tall, tender buttermilk pancakes, the kind that puff in the pan and soak up syrup without going soggy.

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Serves 4 (about 12 pancakes)25 min

Two rules: don't overmix, and let the batter rest five minutes while the pan heats. That short pause is what gets the bubbles working.

Serve with real maple syrup and a slick of cold butter that melts into the rim.

Ingredients

  • 2 cups (250 g) all-purpose flour
  • 2 tbsp granulated sugar
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ¾ tsp kosher salt
  • 2 cups (480 ml) buttermilk
  • 2 large eggs
  • 4 tbsp unsalted butter, melted and slightly cooled, plus more for the pan
  • 1 tsp vanilla extract
  • Real maple syrup, to serve

Steps

  1. 1In a large bowl, whisk the flour, sugar, baking powder, baking soda, and salt.
  2. 2In another bowl, whisk the buttermilk, eggs, melted butter, and vanilla.
  3. 3Pour the wet into the dry and stir with a spatula just until combined, lumps are fine. Rest 5 minutes.
  4. 4Heat a nonstick or cast-iron skillet over medium and brush with butter. Scoop ¼-cup portions of batter into the pan.
  5. 5Cook until bubbles form across the surface and the edges look set, 2–3 minutes. Flip and cook another 1–2 minutes, until puffed and golden.
  6. 6Serve immediately, or keep warm on a sheet pan in a 200°F (95°C) oven. Top with butter and maple syrup.

Notes

No buttermilk? Stir 2 tablespoons lemon juice into 2 cups of milk and let sit 5 minutes.

Updated May 2026

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