The Best Buttermilk Pancakes
Growing up on boxed pancake and waffle mix, I never really considered making pancakes from scratch. There was something nostalgic about the kind that came from a cardboard box on slow weekend mornings and holidays.
But the first time I made homemade pancakes, I was genuinely shocked by two things:
- how easy they were, and
- how much better they tasted.
I found this recipe while working my way through Food Network Kitchen’s “best recipes” list, and it immediately earned a permanent spot in our apartment breakfast rotation. In a home with a revolving door of houseguests, this has become my go-to breakfast that always impresses.
These pancakes are thick, fluffy, buttery, and lightly crisp around the edges. The texture alone makes them feel restaurant-worthy, but they’re still beginner-friendly enough for a lazy Sunday morning at home.
The batter comes together quickly, but the real key is patience at the stove. Pancakes demand a little attention, but the payoff is absolutely worth it.
The Best Buttermilk Pancakes
Ingredients
Equipment
Method
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk together eggs, buttermilk, vanilla extract, and melted butter.
- Pour the wet ingredients into the dry ingredients and stir until just combined. The batter should be thick and slightly lumpy. Avoid overmixing.
- Heat a nonstick pan over medium heat and butter the surface.
- Pour about 1/2 cup batter per pancake onto the pan. The batter will spread slightly but stay fairly thick.
- Leave the pancakes alone until bubbles begin forming on the surface and the bottoms are lightly golden, about 3 minutes.
- Flip and cook another 1–2 minutes until both sides are golden brown.
- Transfer finished pancakes to a plate or baking sheet and keep warm in the oven while finishing the remaining batter.
- Serve warm with butter and maple syrup.
Notes from the Kitchen
- These pancakes are thick, fluffy, and lightly crisp around the edges.
- Yes, really—add the whole stick of butter.
- Pancakes require a little patience, but homemade is absolutely worth it.
- This recipe is inspired by a Food Network Kitchen recipe, adapted with our own tips and method.
Chef’s Rating: 5 out of 5
Chef’s Review:
Thick, fluffy, buttery, and perfectly balanced without tasting overly floury.
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Kitchen Tools
- Measuring Cups
- Measuring Spoons
- Mixing Bowls
- Whisk
- Spatula
- Nonstick Frying Pan
Ingredients
- All Purpose Flour
- Sugar
- Baking Powder
- Baking Soda
- Salt
- Eggs
- Buttermilk
- Vanilla Extract
- Unsalted Butter
- Maple Syrup
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