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Buttermilk Pancakes

Total Time 5 hrs 19 mins
Course Breakfast
Cuisine American
Servings 8


  • 4 C all-purpose flour
  • ½ C sugar
  • 2 tsp baking powder
  • ½ tsp baking soda
  • 1 tsp kosher salt
  • 3 large eggs, room temperature
  • 3 C buttermilk
  • 1 tsp pure vanilla extract
  • ½ C 1 stick unsalted butter, melted and cooled, plus more for brushing
  • Butter and maple syrup, for serving


  • In a large bowl whisk the flour, sugar, baking powder, baking soda and salt.
  • In a medium bowl whisk eggs, buttermilk, vanilla and melted butter until combined. Stir the egg mixture into the flour mixture just until combined. Don't over mix, it's okay to leave a few lumps, they will take care of themselves. Allow pancake mix to rest for 10 minutes before using.
  • Meanwhile heat a griddle or large nonstick skillet over medium heat. Lightly brush with butter or cooking spray.
  • Once griddle is hot, pour ¼-½ cup of batter (depending on pancake size desired) onto the griddle for each pancake and cook until bubbles form on top and the bottom is lightly browned, about 3 minutes. Flip pancakes and continue cooking until golden on other side and set in the middle. About 1 minute more. If the pancakes are browning too quickly, reduce heat to medium low.
  • Continue brushing the pan with butter or spray between batches. Keep the pancakes on an oven-proof dish in a warm oven until all the batter is cooked and ready to serve.


Cooks note; When measuring flour, spoon it into a dry measuring cup and level off excess with the flat edge of a knife. Scooping directly from the bag compacts the flour, resulting in dry baked goods.
Keyword vegetarian
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