Classic Buttermilk Pancakes

Elijah Grounds

These Classic Buttermilk Pancakes are a warm, golden embrace from the American breakfast tradition. Soft and fluffy on the inside, beautifully golden at the edges, these pancakes are inspired by the diner-style stacks served across the U.S. A touch of tang from buttermilk, a hint of vanilla, and a whisper of butter create layers of flavor in every bite. This timeless recipe is perfect for cozy mornings and celebratory brunches alike.

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Prep Time 15

Cook Time 20

Total Time 35

Course Breakfast

Cuisine American

Servings servings

Calories 589 kcal

Equipment

Mixing bowl
Whisk
Griddle or nonstick skillet
Measuring cups and spoons
Spatula

Ingredients

For the Pancake Batter:

2 cups all-purpose flour sifted for a lighter texture
2 tablespoons granulated sugar or adjust to taste
2 teaspoons baking powder
1 teaspoon baking soda
0.5 teaspoon kosher salt
2 cups buttermilk at room temperature for fluffier pancakes
2 large eggs lightly beaten
4 tablespoons unsalted butter melted and slightly cooled
1 teaspoon vanilla extract pure for best flavor

For Cooking & Garnish:

2 tablespoons unsalted butter for greasing skillet
¼ cup maple syrup or as desired; for serving
1 cup fresh berries for garnish (optional)

Instructions

In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until evenly combined.
In a separate bowl, combine the buttermilk, eggs, vanilla, and melted butter. Whisk together until smooth and well-blended.
Make a well in the center of the dry ingredients and pour in the wet mixture. Gently stir until just combined—it's okay if a few small lumps remain. Do not overmix, or the pancakes will be tough.
Heat a griddle or large nonstick skillet over medium heat (about 350°F / 175°C) and lightly grease with butter. The surface is ready when you flick a drop of water on and it sizzles.
Ladle about 1/4 cup of batter per pancake onto the skillet. Leave enough space between pancakes. Cook for 2–3 minutes, or until bubbles form on the surface and the edges look set.
Flip pancakes gently and cook for another 1–2 minutes until golden brown and fully cooked through. Keep warm in a low oven (200°F / 90°C) as you cook the remaining batter.
Serve warm with a pat of butter, a drizzle of maple syrup, and fresh berries if desired.

Notes

If you don’t have buttermilk, substitute with 2 cups of whole milk mixed with 2 tablespoons of white vinegar or lemon juice. Let sit for 10 minutes before using.
For added texture, fold in blueberries, chocolate chips, or crushed nuts into the batter before cooking.
To keep pancakes extra fluffy, separate egg whites and beat them into soft peaks, then fold into the batter gently.

Nutrition

Calories: 589kcalCarbohydrates: 79gProtein: 14gFat: 24gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 151mgSodium: 944mgPotassium: 337mgFiber: 3gSugar: 28gVitamin A: 876IUVitamin C: 1mgCalcium: 309mgIron: 4mg

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