Buttermilk Pancakes Recipe

12 Pancakes
10 min prep time
40 min total time

These fluffy buttermilk pancakes are our go to for everything from weekday breakfasts that need a little something extra to luxurious and full weekend brunches.  hey assemble quickly and are perfect topped with a pat of cultured butter for extra buttery flavor and a generous drizzle of maple syrup for sweetness. 


3 tablespoons Vermont Creamery Unsalted Cultured Butter - 82% Butterfat

2 cups flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 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


  • STEP 1

    Place 3 tablespoons of butter in a saucepan and melt it over medium heat. Place into a bowl and let it cool.

  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 5

    Meanwhile, heat the oven to 200 degrees F. Line a baking sheet with parchment paper and set aside.

  • STEP 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.

  • STEP 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.

  • STEP 8

    Transfer onto the prepared baking sheet and keep them warm in the oven while you are cooking the rest of the batter.

  • STEP 9

    Repeat the same process with the remaining batter.

  • STEP 10

    When ready to serve, stack several pancakes on top of each other. Top with butter and drizzle with maple syrup.

Foolproof Living 

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Foolproof Living 

Aysegul Sanford is the author and photographer behind the food blog, Foolproof Living. She resides in Atlanta, GA with her husband. Originally from Turkey, she incorporates her mother's cooking techniques and recipes in her daily cooking and makes it a priority to use fresh and local ingredients that are in season. Her motto in life is "if you can read then you can cook." To learn more about Aysegul, visit her blog, Foolproof Living.