Recipe

Buttermilk pancakes

Name: Buttermilk Pancakes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 cups (250 g) all-purpose flour; 2 tablespoons sugar; 1 1/2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 2 cups (480 ml) buttermilk; 2 large eggs; 3 tablespoons butter, melted, plus more for the pan; 1 teaspoon vanilla extract; Maple syrup and fresh berries, to serve

American · 25 min · Easy

Fluffy, golden pancakes with butter and maple syrup. A weekend classic.

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A tall stack of pancakes with blueberries and syrup

Photo: Amber Fisher on Unsplash

Tall, fluffy and golden, these are the diner-style pancakes everyone wants on a Saturday morning. Buttermilk makes them tender and gives a gentle tang that balances the syrup.

Two habits make the biggest difference: stop mixing while the batter is still lumpy, and let it rest for 5 minutes before cooking.

Buttermilk pancakes recipe

By FeastPick Kitchen · Updated October 11, 2026

Prep: 10 min
Cook: 15 min
Total: 25 min
Serves: 4

Ingredients

2 cups (250 g) all-purpose flour
2 tablespoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups (480 ml) buttermilk
2 large eggs
3 tablespoons butter, melted, plus more for the pan
1 teaspoon vanilla extract
Maple syrup and fresh berries, to serve

Instructions

Whisk the flour, sugar, baking powder, baking soda and salt in a large bowl.
In another bowl, whisk the buttermilk, eggs, melted butter and vanilla.
Pour the wet ingredients into the dry ones and stir gently with a spatula just until no dry flour remains. The batter should still be lumpy. Let it rest for 5 minutes.
Heat a large nonstick skillet or griddle over medium heat and brush it lightly with butter. It's ready when a drop of water sizzles on the surface.
Pour 1/3 cup of batter per pancake. Cook for 2 to 3 minutes, until bubbles form on top and the edges look set, then flip and cook for 1 to 2 minutes more, until golden.
Keep cooked pancakes warm in a 200°F (95°C) oven while you finish the batch. Serve with maple syrup and berries.

Tips

No buttermilk? Stir 2 tablespoons of lemon juice into 2 cups of regular milk and let it sit for 5 minutes.
If the first pancake browns too fast, turn the heat down slightly. The first one is always a test.