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BA’s Best Buttermilk Pancakes as served, showing the finished dish

Breakfast recipe

BA’s Best Buttermilk Pancakes Recipe

A practical, source-aware recipe for ba’s best buttermilk pancakes, with the history kept close to the method.

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Buttermilk Pancakes. Photo: Auctor quaerendae / Wikimedia Commons (CC BY-SA 4.0).

Developed by the Recipe Desk. This original editorial recipe uses measured ingredients, explicit timing and yield, allergen notes, storage guidance, and step-by-step visual cues. Use the stated doneness and texture cues because ingredients, ovens, and kitchen equipment vary.

Recipe card

BA’s Best Buttermilk Pancakes

A practical, source-aware recipe for ba’s best buttermilk pancakes, with the history kept close to the method.

Prep
15 min
Cook
30 min
Yield
serves 4 (make about 8 pancakes) Servings
Difficulty
Easy

Ingredients

  • 1⅓ cups all-purpose flour
  • 3 tablespoons sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 2 large eggs
  • 1¼ cups buttermilk
  • 2 tablespoons unsalted butter, melted
  • Vegetable oil (for griddle)
  • Pure maple syrup (for serving)

Method

  1. Step 1 for BA’s Best Buttermilk Pancakes, showing the ingredients and preparation at this stage
    Step 1: Step 1 for BA’s Best Buttermilk Pancakes.
    1

    Step 1

    Whisk flour, sugar, baking powder, baking soda, and salt in a large bowl. Whisk eggs, buttermilk, and butter in a medium bowl; stir into dry ingredients until just combined (some lumps are okay).

  2. Step 2 for BA’s Best Buttermilk Pancakes, showing the ingredients and preparation at this stage
    Step 2: Step 2 for BA’s Best Buttermilk Pancakes.
    2

    Step 2

    Heat a griddle or large skillet over medium; brush with oil. Working in batches, scoop ⅓-cupfuls of batter onto griddle. Cook pancakes until bottoms are golden brown and bubbles form on top, about 3 minutes. Flip and cook until cooked through and other side of pancakes are golden brown, about 2 minutes longer. Serve pancakes with maple syrup.

Storage

Cool completely, cover, and refrigerate for up to 3 days. Reheat only when the texture benefits from it.

Allergens

No major allergens identified from the listed ingredients. Always check product labels for cross-contact.

Why this dish belongs here

The history behind the method

This breakfast builds on the history of the golden grain that civilized humanity, linking the dish to wheat’s longer story in food culture.

Explore the ingredients

Wheat history

Trend and context sources

  1. [1]Original BA’s Best Buttermilk Pancakes recipe — Bon Appétit
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Written by The Foods That Shaped Us Research Desk

The Foods That Shaped Us Research Desk is the publication byline for collaboratively maintained food-history articles, Case Files, Trend Desk analysis, and original Recipe Desk development. Historical work is grounded in cited sources. Recipes use measured formulations and receive an editorial consistency, safety-note, and image-provenance review before release.

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