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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 flour

  • 2 teaspoons baking powder

  • ½ teaspoon baking soda

  • ½ teaspoon kosher salt

  • 2 eggs

  • 2 cups buttermilk

  • 1 tablespoon maple syrup, plus more for serving

  • 1 teaspoon pure vanilla extract

  • cultured butter or vegetable oil to cook the pancakes


  1. Place 3 tablespoons of butter in a saucepan and melt it over medium heat. Place into a bowl and let it cool.
  2. To prep the dry ingredients, place all purpose flour, baking powder, baking soda, and kosher salt in a large bowl. Give it a whisk.
  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 a well in the center of the dry ingredients and pour in the wet ones. Fold them in and stir until just combined. A few lumps of our are okay. Do not overmix. Let the batter rest for 10 minutes on the counter.
  5. Meanwhile, heat the oven to 200ºF. Line a baking sheet with parchment paper and set aside.
  6. Heat 1 teaspoon of vegetable oil in a large skillet over medium heat until shimmering. Wipe out the excess oil with a paper towel.
  7. Using an ice cream scoop or a quarter measuring cup, portion out the batter onto the pan. Cook for 2-3 minutes or until the edges turn golden brown and the pancakes do not resist when you try to flip them with a spatula. Cook the other side for 1-2 minutes or until lightly browned.
  8. Transfer onto the prepared baking sheet and keep them warm in the oven while you are cooking the rest of the batter.
  9. Repeat the same process with the remaining batter.
  10. When ready to serve, stack several pancakes on top of each other. Top with butter and drizzle with maple syrup.