Buttermilk Pancakes

Buttermilk Pancakes recipe By Wood and Spoon blog by Kate Wood. This is a recipe for light and fluffy buttermilk diner style pancakes with even brown on the pancakes and a soft chewy texture. These breakfast treats are tangy and best served with maple syrup. Find the recipe and how to for this best brunch meal favorite on

5 from 2 reviews

These buttermilk pancakes are light, fluffy, and barely tangy, the perfect vehicle for butter and maple syrup. This recipe makes enough breakfast for a family of four!


  • ¼ cup (55 gm) unsalted butter, melted
  • 13/4 cups (390 gm) full-fat buttermilk
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 3 tablespoons sugar
  • 11/2 cups (195 gm) all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • Extra butter for greasing skillet


  1. In a large mixing bowl, whisk together the butter, buttermilk, egg, vanilla extract, and sugar until well combined. Add the dry ingredients and stir together with a spoon or spatula until combined, but still a bit lumpy. Do not overmix. Allow the batter to rest for 10 minutes.
  2. When ready to start preparing pancakes, heat a griddle to medium (325 degrees) and stir the batter once more. Wrap 1 tablespoon butter in a napkin or paper towel and use it to lightly grease your griddle. Spoon 1/3 cup of batter rounds onto the griddle and gently smooth each out into a 5” circle. Cook until bubbles appear in the center of the pancake and the edges no longer look glossy. Flip the pancakes and cook and additional 2 minutes, or until the bottoms are golden brown. Serve with extra butter and syrup.