Buttermilk Pancakes
Ingredients
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- 2 cups all-purpose flour
- 2 tbsp granulated sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 2 cups buttermilk
- 2 large eggs
- 4 tbsp unsalted butter – melted and cooled
- 1 tbsp neutral oil – for greasing skillet
- unsalted butter – for serving
- maple syrup – for serving
Instructions
1. Set a large nonstick skillet or griddle over medium heat to preheat.
2. In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and kosher salt.
3. In a separate bowl or large measuring cup, whisk the buttermilk with the large eggs until smooth.
4. Melt the unsalted butter, let it cool slightly, then whisk it into the buttermilk-egg mixture.
5. Pour the wet mixture into the dry ingredients and stir gently until just combined; the batter should remain a bit lumpy. Let rest 5–10 minutes while the griddle heats.
6. Lightly brush the hot cooking surface with the neutral oil.
7. Ladle about 1/4 cup batter per pancake onto the griddle, leaving space between. Cook until the edges look set and bubbles form across the surface with a few that stay open, 2–3 minutes.
8. Flip and cook until the undersides are golden and centers spring back to a light touch, 1–2 minutes more. Adjust heat to maintain steady, even browning and lightly re-oil the surface between batches as needed.
9. Serve warm with unsalted butter (for serving) and maple syrup (for serving).
Buttermilk pancakes are tender, fluffy griddle cakes with a gentle tang and buttery richness. The buttermilk’s acidity reacts with leaveners to create a light, airy crumb, while a quick cook on a hot surface gives them golden tops and delicate, lacy edges. They’re a quintessential breakfast comfort food, equally at home in a diner stack or a weekend family spread.
In the United States, pancakes evolved from early griddle cakes and flapjacks, with buttermilk versions gaining popularity as commercial leavening became widely available in the 19th and early 20th centuries. Farm kitchens often had cultured buttermilk on hand, making it a natural fit for tender cakes with good rise. Over time, diners and home cooks standardized the style into the familiar stack served with butter and maple syrup, a staple of American breakfast culture.