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Tall stack of pancakes on a plate with syrup, berries, and a pat of butter
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Best Pancake Recipe

The ONLY pancake recipe you'll ever need! These buttermilk pancakes are fluffy in the center, crispy and buttery at the edges, and so easy to make. The whole family will love them!
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 pancakes
Author Tessa Arias

Ingredients

  • 2 cups (254 grams) all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup (50 grams) granulated sugar
  • 2 cups (474 grams) buttermilk
  • 2 large eggs
  • 2 tablespoons (28 grams) butter, melted, plus more for frying
  • 1 teaspoon vanilla extract
  • Maple syrup, for serving

Instructions

  • In a large bowl combine the flour, baking powder, baking soda, salt, and sugar.
  • In a small bowl whisk together the buttermilk, eggs, butter, and vanilla. Add to the flour mixture and stir until combined with a couple streaks of flour remaining. Don’t overmix. If not using immediately, cover and refrigerate for up to a day.
  • Heat a skillet or griddle over medium-high heat. Add a generous pat of butter and allow to melt and become hot. Drop the batter by 1/4-cup spoonfuls into the skillet then reduce the heat to medium. Cook until the bubbles form all across the top of the pancakes then flip and continue to cook until golden brown, about 3 minutes per side. Repeat with remaining batter.
  • If not serving the pancakes immediately, keep warm on a baking sheet in a 200°F oven. Serve with maple syrup and extra butter, if desired.