Go Back
–+ servings
Stack of fluffy buttermilk pancakes with golden browned butter edges and a syrup drizzle in a cast iron skillet.

Fluffy Buttermilk Pancakes With Browned Butter

Rebecca Blumer
Experience the ultimate breakfast with these tall, tender buttermilk pancakes featuring nutty browned butter and crispy, lacy edges perfected in a cast iron skillet.
No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Resting time 15 minutes
Total Time 40 minutes
Course Breakfast
Cuisine American
Servings 4 servings
Calories 580 kcal

Equipment

  • Large Mixing Bowl
  • Medium mixing bowl
  • Whisk
  • Wooden Spoon
  • Cast iron skillet or griddle
  • 1/2 cup measuring scoop
  • Wire rack

Ingredients
 

  • 3 cups all-purpose flour
  • 3 tablespoons white sugar
  • 3 teaspoons baking powder
  • 1 ½ teaspoons baking soda
  • ¾ teaspoon salt
  • 3 cups buttermilk
  • ½ cup milk
  • 3 large eggs
  • ⅓ cup butter, melted

Instructions
 

Mix the dry and wet bowls

  • In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until the mixture is evenly airy and no streaks remain.
  • In a second bowl, beat the buttermilk, milk, eggs, and melted butter until unified and creamy.

Bring the batter together gently

  • Pour the wet mixture into the dry mixture and fold with a wooden spoon or fork only until the flour disappears. The batter must remain thick and lumpy.
  • Allow the batter to rest for 15 to 30 minutes to hydrate the flour and ensure a tender crumb.

Heat the pan and cook with visual cues

  • Heat a lightly oiled griddle or cast iron skillet over medium-high heat. Test with a flick of water; the surface is ready when droplets bead up and sizzle.
  • Scoop 1/2 cup of batter onto the hot surface. Cook until bubbles rise and pop, leaving small holes that do not close, about 1 to 2 minutes.
  • Flip the pancake once and cook until the second side is browned and the center feels springy to the touch.
  • Serve hot immediately or hold on a wire rack over a sheet pan in a 200°F oven to keep the edges crisp.

Notes

Pro Tip: Browning the butter (beurre noisette) before adding it to the batter provides a toasted, hazelnut-like warmth that pairs perfectly with the tangy buttermilk.
Storage Tip: Let leftovers cool completely before storing in an airtight container. For long-term storage, freeze in a single layer on a baking sheet before transferring to a freezer bag.
Reheating Tip: Use a toaster to reheat pancakes to maintain the lacy, crisp edges. Avoid the microwave if you want to prevent a steamy, soft texture.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

Nutrition

Calories: 580kcalCarbohydrates: 72gProtein: 18gFat: 24gSaturated Fat: 14gCholesterol: 185mgSodium: 980mgPotassium: 450mgFiber: 2gSugar: 14gVitamin A: 850IUVitamin C: 1mgCalcium: 320mgIron: 4.5mg
Keyword browned butter, buttermilk pancakes, cast iron, fluffy pancakes
Tried this recipe?Let us know how it was!