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Buttermilk Pancakes Recipe



prep time:

10 mins

cook time:

30 mins

Total time:

40 mins




  • Vermont Creamery Unsalted Cultured Butter - 82% Butterfat

    3 tablespoons

  • 2 cups all-purpose flour

  • 2 teaspoons baking powder

  • ½ teaspoon baking soda

  • ½ teaspoon kosher salt

  • 2 large eggs

  • 2 cups buttermilk

  • 1 tablespoon maple syrup, plus more for serving

  • 1 teaspoon pure vanilla extract

  • cultured butter to cook the pancakes


  1. Melt 3 tablespoons butter in saucepan over medium heat. Transfer to bowl; let cool.
  2. Combine flour, baking powder, baking soda and salt in large bowl; whisk to blend.
  3. To prep the wet ingredients, place eggs, buttermilk, maple syrup, vanilla extract, and the now-cooled melted butter into a bowl. Whisk until fully combined.
  4. Create well in center of dry ingredients; pour in buttermilk mixture. Fold to just combine (a few lumps are ok). Let batter rest 10 minutes.
  5. Meanwhile, heat the oven to 200ºF. Line baking sheet with parchment paper and set aside.
  6. Heat 1 teaspoon vegetable oil in large skillet over medium heat until shimmering. Wipe out the excess oil with a paper towel.
  7. Using an ice cream scoop or 1/4-cup measure, portion out the batter onto the pan. Cook for 2-3 minutes or until the edges turn golden brown and pancakes flip easily with a spatula. Cook the other side for 1-2 minutes or until lightly browned.
  8. Transfer onto the prepared baking sheet; keep warm in the oven while you cook the rest of the batter.
  9. Repeat with remaining batter.
  10. When ready to serve, stack several pancakes on top of each other. Top with butter and drizzle with maple syrup.