Ingredients
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups buttermilk (or 2 cups milk + 2 teaspoons lemon juice, rested 5 minutes)
- 2 large eggs
- 3 tablespoons melted butter, plus more for the pan
- 1 teaspoon vanilla extract
Instructions
Whisk the flour, sugar, baking powder, baking soda, and salt together in a large bowl.
In a separate bowl or large measuring cup, whisk the buttermilk, eggs, melted butter, and vanilla until combined.
Pour the wet ingredients into the dry and stir gently with a wooden spoon until just combined. The batter should be thick and lumpy — do not smooth it out.
Let the batter rest for 5–10 minutes while you heat a griddle or nonstick skillet over medium heat. It is ready when a drop of water skitters across the surface.
Butter the griddle lightly, then pour 1/4-cup rounds of batter. Cook until bubbles form on top and the edges look set, 2–3 minutes, then flip and cook 1–2 minutes more until golden.
Keep the finished pancakes warm in a low oven while you cook the rest. Serve stacked with butter and warm maple syrup.
Tips for Success
- Buttermilk is the fluffy-maker. The acid reacts with the baking soda for extra lift — the lemon-juice substitute works great in a pinch.
- Resist pressing the pancakes down with your spatula after flipping. It deflates all the air you worked to build.
- The first pancake is the tester. If it browns too fast, lower the heat slightly before continuing with the rest.
Perfect pairings
These recipes belong on the same table — cook them together for a full spread, or swap in a variation next time.
Frequently Asked Questions
Can I make the batter the night before?
You can mix it and refrigerate overnight, though the pancakes will be slightly less tall. For the fluffiest results, cook the batter fresh — leftover cooked pancakes reheat beautifully in the toaster.
Can I freeze leftover pancakes?
Yes. Cool completely, layer between parchment in a freezer bag, and freeze up to 2 months. Pop them in the toaster or microwave to reheat.
No buttermilk — what now?
Stir 2 teaspoons of lemon juice or vinegar into 2 cups of milk and let it sit for 5 minutes. It will curdle slightly, and that is exactly what you want.
Why are my pancakes dense?
Almost always overmixing. Stir only until the flour disappears and accept the lumps — they dissolve as the pancakes cook.
Why are my pancakes raw in the middle but burned outside?
The pan is too hot. Medium heat is the sweet spot: the batter needs time for the bubbles to form and the middle to cook before the outside over-browns. Cook smaller rounds if yours are thick.
My baking powder is old — does it matter?
Yes, expired baking powder is the #1 cause of flat pancakes. Test it: stir 1 teaspoon into 1/3 cup hot water — if it does not fizz vigorously, replace it.
Can I make these vegan?
Yes. Use plant milk with 2 teaspoons of vinegar (rested 5 minutes), a flax egg (1 tablespoon ground flax + 3 tablespoons water), and melted coconut oil in place of butter.
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