Classic Buttermilk Pancakes

Classic Buttermilk Pancakes

Faith Kennedy

Servings

4 (10–12 pancakes)

Prep Time

25 minutes

Cook Time

20 minutes

Calories

468

Cuisine

American

Category

Breakfast

There's nothing quite like a stack of homemade buttermilk pancakes on a slow morning. Light, fluffy, and rich with buttery flavor, these pancakes develop beautifully golden edges when cooked in a well-seasoned cast iron skillet. Whether topped with maple syrup, fresh berries, or a pat of butter, this is the kind of breakfast recipe you'll come back to again and again.

Ingredients

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    • No 8 Lancaster Griddle

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    • 2 cups all-purpose flour

    • 2 Tbs light brown sugar

    • 2 tsp baking powder

    • 1 tsp baking soda

    • ½ tsp kosher salt

    • 2 cups buttermilk

    • 2 large eggs

    • 4 tablespoons unsalted butter, melted (plus more for the skillet)

    • 2 teaspoons vanilla extract

    Directions

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      1. In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, and salt until evenly combined.

      2. In a separate bowl, whisk together the buttermilk, eggs, melted butter, and vanilla until smooth.

      3. Pour the wet ingredients into the dry ingredients and gently stir until just combined. The batter should still have a few small lumps, avoid overmixing, which can make the pancakes tough. Let the batter rest for 5–10 minutes while your skillet heats.

      4. Preheat your Lancaster No. 8 Cast Iron Griddle over medium-low heat. Add a small amount of butter and swirl to coat the surface.

      5. Pour about ¼ cup of batter into the skillet for each pancake. Cook until bubbles form across the surface and the edges begin to look set, about 2–3 minutes. Flip and cook another 1–2 minutes until golden brown and cooked through.

      6. Serve warm with butter, pure maple syrup, fresh berries, whipped cream, or your favorite toppings.

      There's nothing quite like a stack of homemade buttermilk pancakes on a slow morning. Light, fluffy, and rich with buttery flavor, these pancakes develop beautifully golden edges when cooked in a well-seasoned cast iron skillet. Whether topped with maple syrup, fresh berries, or a pat of butter, this is the kind of breakfast recipe you'll come back to again and again.

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