Classic Buttermilk Pancakes with Crispy Edges
Tender, fluffy buttermilk pancakes with lightly crisp, golden edges—an American breakfast classic made the right way. This method uses a hot, well-buttered skillet and a brief batter rest for reliable lift and a clean, old-school flavor.
Buttermilk pancakes are a cornerstone of American home cooking, and the “crispy edge” version is the diner-style upgrade many of us remember. The key is a properly heated pan and enough butter to shallow-fry the perimeter just a bit. A short rest lets the flour hydrate and the leaveners start working, giving you a taller, softer center. Once you learn the cues—bubbles on top and set edges—you’ll flip with confidence every time.
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Servings
4
Ingredients
Dry Ingredients
- •2 cups (260 g) all-purpose flour
- •2 tablespoons (25 g) granulated sugar
- •2 teaspoons baking powder
- •1/2 teaspoon baking soda
- •1 teaspoon kosher salt (or 3/4 teaspoon fine salt)
Wet Ingredients
- •2 cups (480 ml) buttermilk, well-shaken
- •2 large eggs
- •4 tablespoons (57 g) unsalted butter, melted and slightly cooled
- •1 teaspoon vanilla extract (optional, classic but recommended)
For Cooking & Serving
- •3–5 tablespoons unsalted butter, for the skillet (use enough for crisp edges)
- •Warm maple syrup, for serving
- •Extra butter, for serving
Instructions
- 1
Mix the dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until evenly combined.
- 2
Mix the wet ingredients: In a medium bowl, whisk the buttermilk and eggs until smooth. Whisk in the melted butter and vanilla (if using).
- 3
Make the batter: Pour the wet mixture into the dry mixture. Gently fold with a spatula just until no dry flour remains. The batter should look lumpy—do not overmix.
- 4
Rest the batter: Let the batter stand for 10 minutes at room temperature. This improves tenderness and helps the pancakes rise.
- 5
Preheat the pan: Heat a cast-iron skillet or griddle over medium to medium-low heat for 3–5 minutes. A drop of water should sizzle and dance, not evaporate instantly.
- 6
Butter for crispy edges: Add about 1 teaspoon butter to the skillet and swirl to coat. You want a thin, shimmering layer—this is what creates the crisp perimeter.
- 7
Cook the first side: Scoop 1/3 cup batter per pancake onto the skillet. Cook until bubbles form across the surface and the edges look set, 2–3 minutes (adjust heat as needed so the butter browns but doesn’t burn).
- 8
Flip and finish: Flip and cook the second side until golden and the center springs back lightly, 1–2 minutes more.
- 9
Repeat: Wipe out any burnt butter if needed, then add fresh butter between batches. Keep pancakes warm on a baking sheet in a 200°F (95°C) oven while you finish cooking.
- 10
Serve: Serve hot with butter and warm maple syrup.
Nutrition Facts
Per serving
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition calculated automatically from ingredients.