Say goodbye to boxed pancake mix, because these fluffy Buttermilk Pancakes are buttery and have the most amazing melt-in-your-mouth texture. This is simply the best buttermilk pancake recipe and it’s so easy to follow!
In a medium bowl whisk together the flour, sugar, baking powder, baking soda, and salt.
In another medium bowl or large measuring cup, whisk together the buttermilk, sour cream (or Greek yogurt), eggs, melted butter, and vanilla extract.
Make a well in the center of the dry ingredients and pour in the wet ingredients.
Very gently stir until just combined; do not over-mix! The batter will be lumpy with a few flour streaks. Let the batter sit for 10 minutes.
After the batter has sat for 8 minutes, preheat the griddle or a 12-inch nonstick skillet over medium heat. Add 1 teaspoon of oil and heat until shimmering. Rotate the pan to cover it in oil and then use paper towels to wipe out the excess. If you’re using a griddle, then use a silicone pastry brush to spread the oil over the griddle.
Fill a 1/4 cup measuring cup with batter and place 4 scoops of batter separated from each other in the preheated pan. If you’re using a griddle, then you’ll be able to fit more pancakes on the griddle. Cook until the edges are set and the underneath is golden brown, and bubbles start to break on the surface, about 2-3 minutes. Flip the pancakes and cook until the underneath side is golden brown, about another 60-90 seconds.
Repeat with the remaining batter and oil as needed, and serve immediately with syrup, butter, and fresh berries (optional).
This recipe will double nicely. I often double it and freeze extras so we can enjoy them all week long.