Start by whisking together the buttermilk and eggs in a medium-sized bowl. Once well mixed, stir in the dry ingredients—flour, baking soda, salt, and sugar—into the egg mixture. Gently combine everything until just mixed. Don’t worry if the batter has a few lumps—that’s totally fine! Overmixing can make your pancakes dense, and we’re going for light and fluffy here.

2 – Heat the Skillet

Preheat your cooking surface—a griddle, cast iron skillet, or non-stick skillet—over medium-high heat. Once hot, grease the skillet with a little butter. (Bonus tip: using butter gives your pancakes that beautiful golden crust and a rich flavor!)

3 – Add Batter to the Skillet

 

 

Scoop about ½ cup of pancake batter and pour it onto the hot skillet. Spread the batter into a circle to guarantee even cooking. Aim for uniform sizes to help them cook at the same rate.

4 – Cook the Pancakes

Let the pancake cook for 2-3 minutes. You’ll know it’s ready to flip when small bubbles appear on the surface and the edges look set. Flip the pancake carefully using a spatula, and cook the other side for about 2 more minutes until it’s golden brown.

5 – Repeat the Process

Once cooked, the pancake should be transferred to a plate while cooking continues with the rest of the batter. Do not forget to butter the skillet prior to each batch so that nothing would stick and everything would taste wonderful.

6 – Serve and Enjoy

 

 

Serve your pancakes warm and add your favorite topping. A classic choice is a pat of butter and warm maple syrup, but feel free to get creative with fresh fruit, whipped cream, or chocolate chips. Then dig in and enjoy the fluffy goodness!