Old-Fashioned Pancakes from Scratch
Adam G
10-12 Pancakes
10 minutes
15 minutes
North American
There's something deeply satisfying about making pancakes from scratch—no box mix, no shortcuts, just simple ingredients that come together into fluffy, golden stacks. This recipe uses buttermilk for tang and tenderness, baking powder and baking soda for lift, and a touch of sugar for caramelization. The result is a classic North American breakfast that's light, airy, and perfectly balanced.
These pancakes are endlessly adaptable. Serve them with pure maple syrup and butter, fresh berries and whipped cream, or even savory toppings like crispy bacon and a drizzle of honey. Once you master this base recipe, you'll never go back to the box.
Ingredients
- 1½ cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- 1¼ cups buttermilk (or substitute: 1¼ cups whole milk + 1 tablespoon lemon juice, let sit 5 minutes)
- 1 large egg
- 3 tablespoons unsalted butter, melted and slightly cooled
- 1 teaspoon pure vanilla extract
- Butter or oil for the griddle
Directions
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until evenly combined. This ensures the leavening agents are distributed throughout the batter.
In a separate bowl or large measuring cup, whisk together the buttermilk, egg, melted butter, and vanilla extract until smooth and well blended.
Pour the wet ingredients into the dry ingredients. Gently fold together with a spatula or wooden spoon until just combined. The batter should be slightly lumpy—overmixing will result in tough, dense pancakes. A few streaks of flour are fine.
Let the batter rest for 5–10 minutes while you preheat your griddle or skillet. This allows the flour to hydrate and the leavening agents to activate, resulting in fluffier pancakes.
Heat a cast-iron skillet or nonstick griddle over medium heat (about 350°F if using an electric griddle). Add a small pat of butter or a light coating of oil. The surface is ready when a drop of water sizzles and evaporates quickly.
Pour ¼ cup of batter onto the griddle for each pancake. Cook until bubbles form on the surface and the edges look set, about 2–3 minutes. Flip and cook for another 1–2 minutes until golden brown and cooked through. Adjust heat as needed to prevent burning.
Transfer cooked pancakes to a warm oven (200°F) while you finish the batch. Serve immediately with butter, pure maple syrup, fresh berries, or your favorite toppings.