They’re golden brown. They’re fluffy. And they never go out of style.

Always classy, always delicious.

Buttermilk Pancakes

  • Prep Time:30 minutes
  • Cook Time:30 minutes
  • Total Time:1 hour
  • Servings:12-14 pancakes
  • Medium


  • 2 1/4 cup all-purpose flour
  • 1/3 cup granulated sugar
  • 1 1/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 large eggs
  • 3 cup buttermilk
  • 2 teaspoon vanilla
  • 6 tablespoon unsalted butter, melted and slightly cooled, plus more for greasing
  • Step 1

    In a bowl, add flour, sugar, baking powder, baking soda, and salt. Whisk it together.

  • Step 2

    In a separate bowl, add the eggs, buttermilk, and vanilla. Whisk together until just combined. Whisk in the cooled, melted butter (you can melt in the microwave or the stove top).

  • Step 3

    Pour the buttermilk mixture into the flour mixture. Whisk to combine.

  • Step 4

    Heat a griddle or skillet to medium heat. Coat the pan with butter.

    #SpoonTip: To get more perfectly brown sides, wipe the butter around with a paper towel.

  • Step 5

    Pour approximately 1/4 cup amounts of batter on the griddle. Cook until the edges begin to look dry and bubbles on the surface start to pop, about 2 minutes.

    #SpoonTip: Put your batter in a plastic bag and cut off the corner to pipe your own pancake shapes. 

  • Step 6

    Flip the pancakes and cook the other side for another 1-2 minutes, until golden brown. Grease pan, pour batter, and flip the rest of the pancakes.

  • Step 7

    Add syrup, butter, or this dank drunch sauce, whatever you want.