Buttermilk Pancakes


  • 2 cups all-purpose flour
  • 3 tablespoons sugar
  • 1¼ teaspoons baking powder
  • 1¼ teaspoons baking soda
  • 1¼ teaspoons kosher salt
  • 2 large eggs
  • 1¾ cups buttermilk
  • ½ cup cold seltzer water or club soda
  • 1 teaspoon vanilla extract
  • 3 tablespoons unsalted butter (melted, plus more)
  • Pure maple syrup (for serving)


Whisk flour, sugar, baking powder, baking soda, and salt in a large bowl. Using a fork, beat eggs, buttermilk, seltzer, vanilla, and 3 tablespoons melted butter in a medium bowl to incorporate eggs. Add egg mixture to dry ingredients and whisk to combine (batter will be slightly lumpy).

Heat a large griddle or 2 cast-iron or nonstick skillets over medium; brush with butter.

Working in batches, scoop ½ cupfuls of batter onto griddle; cook until bubbles form on the surface and pop and the underside is golden brown, 2½-3 minutes.

Flip and continue to cook until golden brown on the bottom, 2-2½ minutes more. Transfer pancakes to plates or a platter and brush tops with butter.

Serve with maple syrup alongside.

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