Name: Fluffy Flat-Top Griddle Buttermilk Pancakes
Yield: 6
Ingredients: 2 1/2 cups All-Purpose Flour; 3 tbsp Granulated Sugar; 2 tsp Baking Powder; 1 tsp Baking Soda; 1 tsp Fine Sea Salt; 2 1/4 cups Full-Fat Real Buttermilk (shaken); 2 large Eggs (room temperature); 1/4 cup Unsalted Butter (melted and cooled); 1 tsp Pure Vanilla Extract; 3-4 tbsp Clarified Butter or Vegetable Oil; To taste Warm Pure Maple Syrup and Softened Butter

Nothing beats cooking breakfast outdoors on a massive flat-top griddle. These Fluffy Flat-Top Griddle Buttermilk Pancakes deliver classic diner-style quality with crisp, butter-browned edges and light, pillowy centers. Cooking on an outdoor griddle gives you the surface area needed to feed a crowd all at once without crowding the pan.

The secret to perfect griddle pancakes lies in two things: batter hydration and surface temperature control. Keeping your griddle dialed to a consistent 350°F ensures even rise and a golden-brown crust without burning the exterior before the center cooks through.

Real Buttermilk: The acid reacts with the baking soda to create maximum fluffiness.
Griddle Temp: Target 350°F surface temp using an infrared thermometer.
Fat Choice: Clarified butter (ghee) or high-heat oil prevents smoking while adding rich flavor.

Essential Tools

Infrared Thermometer Gun Wide Stainless Steel Griddle Spatula Oil Squeeze Bottle

Ingredients

Dry Ingredients

2 1/2 cups All-Purpose Flour 3 tbsp Granulated Sugar 2 tsp Baking Powder 1 tsp Baking Soda 1 tsp Fine Sea Salt

Wet Ingredients

2 1/4 cups Full-Fat Real Buttermilk (shaken) 2 large Eggs (room temperature) 1/4 cup Unsalted Butter (melted and cooled) 1 tsp Pure Vanilla Extract

Griddle & Serving

3-4 tbsp Clarified Butter or Vegetable Oil To taste Warm Pure Maple Syrup and Softened Butter

Directions

Mix and Rest Batter

Whisk flour, sugar, baking powder, baking soda, and salt together in a large mixing bowl. In a separate bowl, whisk buttermilk, eggs, melted butter, and vanilla extract until smooth.

⏱ 5 mins 🔥 Ambient / Off 🌡 N/A

Pour wet ingredients into dry ingredients and gently fold with a spatula just until combined. Small lumps are okay; do not overmix. Let the batter rest for 10 minutes at room temperature to activate the leavening.

⏱ 10 mins 🔥 Ambient / Off 🌡 N/A

Preheat and Oil Griddle

Fire up your flat-top griddle to medium-low heat. Use an infrared thermometer to verify the steel surface reaches a steady 350°F across the cooking zone. Lightly coat the cooking surface with clarified butter or oil using a squeeze bottle and spread evenly with a spatula.

⏱ 10 mins 🔥 350°F Surface Temp 🌡 N/A

Cook Pancakes

Ladle 1/3 cup of batter per pancake onto the hot griddle, leaving 2 inches between each. Cook until bubbles form on top, pop, and leave small holes, and the edges look set and matte.

⏱ 3 mins 🔥 350°F Surface Temp 🌡 N/A

Slide a wide spatula underneath and flip briskly. Cook the second side until golden brown and cooked through in the center.

⏱ 2 mins 🔥 350°F Surface Temp 🌡 Internal center feels firm and set

Serve Hot

Transfer cooked pancakes to a warm platter or wire rack. Repeat with remaining batter, greasing the surface lightly between batches. Serve immediately with warm maple syrup and whipped butter.

⏱ 2 mins 🔥 Off 🌡 N/A

Pit Notes

Surface Temp is Everything

Keep your griddle at 350°F. If the griddle is too hot (above 375°F), the sugar in the buttermilk will scorch before the middle expands and cooks through.

Don't Overmix the Batter

Overworking pancake batter develops gluten, making the pancakes rubbery instead of fluffy. Mix until dry flour pockets disappear, then leave the lumps alone.

Use Clarified Butter or Oil

Whole butter contains milk solids that burn easily on hot steel griddles. Use clarified butter (ghee) or high-heat oil to get crisp, brown edges without burnt flavors.

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