American · Breakfast & brunch

Buttermilk pancakes

Name: Buttermilk pancakes
Prep time: 10 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 cups (240 g) all-purpose flour; 2 tablespoons granulated sugar; 1 teaspoon baking powder; 1 teaspoon baking soda; 1 teaspoon Diamond Crystal kosher salt; 2 cups well-shaken buttermilk; 2 large eggs; 4 tablespoons unsalted butter, melted and cooled; Butter or neutral oil for the griddle; Warm maple syrup, for serving

Tender buttermilk pancakes with bronzed edges and enough structure to hold warm maple syrup.

About 35 minTotal

About 30 minActive

$Cost

EasyDifficulty

Makes 4 servings

Equipment

Preheat a 9-inch metal cake pan; the crust will be lighter but still valid.
Best starting skillet
Lodge 10.25-Inch Seasoned Cast Iron Skillet · L8SK3
View at Amazon
Another workable path: Preheat a 9-inch metal cake pan; the crust will be lighter but still valid.
Paid links. As an Amazon Associate, Kwilt earns from qualifying purchases.
How we chose
Research-backed · reviewed Aug 2026
We matched the recipe’s diameter and preheating method, then checked material, heat retention, cooktop fit, weight, care, stable model identity, and exact destination. Kwilt has not cooked with this skillet.
Lodge 10.25-Inch Seasoned Cast Iron Skillet · L8SK3: The 10.25-inch seasoned surface matches the recipe footprint and retains enough heat to create the crisp cornbread edge promised by a preheated skillet method. Trade-off: It weighs more than five pounds, the handles become hot, and avoiding rust requires prompt hand washing, drying, and light oiling.
Another workable path: Preheat a 9-inch metal cake pan with the recipe’s fat; the crust will be lighter but the crumb and flavor remain valid.
Sources
Lodge cast-iron material and care
Amazon exact product listing
Wire rack

Ingredients

1× recipe · Makes 4 servings

2 cups (240 g) all-purpose flour
2 tablespoons granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon Diamond Crystal kosher salt
2 cups well-shaken buttermilk
2 large eggs
4 tablespoons unsalted butter, melted and cooled
Butter or neutral oil for the griddle
Warm maple syrup, for serving

Instructions

Heat a over medium heat; it is ready when a drop of water skitters before evaporating.
Whisk flour, sugar, baking powder, baking soda, and salt in a large bowl. Whisk buttermilk, eggs, and melted butter in a second bowl.
Pour wet into dry and fold only until no dry pockets remain; small lumps are desirable. Rest the batter 5 minutes.
Lightly grease the griddle. Cook scant 1/3-cup portions until the edges look set and bubbles remain open, 2 to 3 minutes. Flip once and cook 1 to 2 minutes without pressing.
Serve immediately, or hold in a single layer on a rack in a 200°F oven for no more than 20 minutes.