Buttermilk Pancakes

These buttermilk pancakes are light, tender, and just rich enough, with a subtle tang that keeps them from being overly sweet. Buttermilk gives the batter structure and softness, resulting in pancakes that cook up fluffy in the center with lightly crisp edges.

They come together easily and are best served hot from the griddle with butter and warm maple syrup. Simple and dependable, this is the kind of recipe you’ll reach for whenever a proper stack of pancakes feels like the right idea.

Prep Time	Rest Time
10 mins	5 mins
Cook Time	Total Time
15 mins	30 mins
Serves
4 (about 12 pancakes, 4–5 inches in diameter.)

Ingredients

• 1 1/2 cups all-purpose flour

• 3 1/2 teaspoons baking powder

• 1 large egg

• 1 ½ cups buttermilk

• Butter, oil, or cooking spray, for the pan

TIP: If you don’t have buttermilk, stir 1 1/2 teaspoons vinegar into 1 1/2 cups milk and let stand for 5 minutes.

Instructions

1. Preheat a large cast iron skillet or nonstick pan over medium-high heat.

   
   

2. While the pan heats, whisk together the flour and baking powder in a large bowl. Add the egg and buttermilk and mix just until combined. Let the batter stand for 5 minutes, until small bubbles begin to form.

   
   

3. Lightly grease the hot pan with butter, oil, or cooking spray. Pour the batter into the pan to form pancakes, cooking 2–3 at a time.

   
   

4. Cook until bubbles form on the surface and the edges look set, then flip and cook until golden brown on the second side.

   
   

5. Serve warm with butter and maple syrup.