Homemade Buttermilk Pancakes

You’ll never go back to using pancake mix after trying this recipe. Marketers have convinced us that making pancakes from scratch is an ordeal and that using a mix simplifies everything. That couldn’t be farther from the truth. This recipe is simple, contains very few ingredients that you probably already have in your pantry, and is more delicious than any mix you can buy at a store.

Makes about a dozen four-inch pancakes.


  • 2 cups all-purpose flour
  • 4 teaspoons sugar
  • 1 teaspoon Kosher salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 1/2 cups buttermilk
  • 1/2 cup whole or lowfat milk
  • 2 large eggs
  • 4 tablespoons unsalted butter, melted and cooled plus additional butter for frying
  • 1/2 teaspoon pure vanilla extract (optional)

1. In a medium bowl, combine the flour, sugar, salt, baking powder, and baking soda. Mix with a fork to combine. In a small bowl beat together the buttermilk, milk, eggs, melted butter, and vanilla. Pour the wet ingredients into the dry and stir with a fork just until combined. The batter can sit for up to an hour.

2. Heat a cast-iron skillet over medium heat. Add a tablespoon or two of butter. When butter begins to froth (make sure it doesn’t burn), use a large spoon to pour the batter into the pan. Don’t overcrowd. No more than three pancakes will fit in a 12-inch skillet. If you want to add chocolate chips, blueberries or any other add-ins, add them now and press them into the mix, evenly distributing them.

3. When bubbles are visible through the batter on the uncooked surface of the pancakes and the edges are golden brown (after about 4-5 minutes), flip. Cook 2 to 3 minutes more. Serve with warm maple syrup and more butter.


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