Breakfast & Brunch · Free
Fluffy Buttermilk Pancakes
Tall, tender pancakes with golden edges and a light, cloud-like crumb, perfect for stacking high and drowning in maple syrup.
****+
Prep 10 min · Cook 20 min
Method
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until evenly combined so the leaveners are spread throughout the flour.
In a separate medium bowl, whisk the buttermilk, eggs, melted butter, and vanilla until the mixture looks smooth and uniform with no streaks of egg.
Pour the wet ingredients into the dry ingredients, then stir gently with a spatula just until you no longer see dry flour; the batter should still look lumpy, which is exactly what you want.
Let the batter rest for 5 minutes so the flour hydrates and the baking powder starts working, giving you taller, fluffier pancakes.
Set a large nonstick skillet or griddle over medium heat and let it warm for 2 minutes; test it by flicking a few drops of water on the surface, which should sizzle and dance rather than instantly vanish.
Lightly grease the pan with a little butter and wipe away the excess with a paper towel so you get even browning instead of greasy spots.
Pour a scant 1/4 cup of batter per pancake, leaving space between each, and let them cook undisturbed until bubbles form on top and the edges look set and matte, about 2 to 3 minutes.
Slide a thin spatula fully under each pancake and flip once with a confident motion; cook the second side for 1 to 2 minutes until golden brown and cooked through in the center.
Peek under a pancake to check color, and adjust the heat down slightly if they are browning faster than the middle can cook.
Transfer finished pancakes to a plate in a warm oven set to 200F while you cook the rest, so the whole batch is hot at serving time.
Stack the pancakes, add a pat of butter on top, and pour over warm maple syrup just before eating.
Chef's tips
- Do not overmix the batter; lumps are good, and stirring too much develops gluten that makes pancakes tough and flat.
- No buttermilk on hand? Stir 2 tablespoons of lemon juice or white vinegar into 2 cups of regular milk and let it sit 5 minutes to curdle.
- Keep the heat at a steady medium; too hot burns the outside before the inside sets.
Cooking times vary by equipment -- cook to temperature and to taste.
