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Fluffy Buttermilk Pancakes

Ingredients · Serves 4 · Prep 10 min · Total 30 min

  • Dry
  • 2 cups all-purpose flour
  • 2 tbsp granulated sugar
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp kosher salt
  • Wet
  • 2 cups buttermilk
  • 2 large eggs
  • 3 tbsp unsalted butter, melted and slightly cooled, plus more for the pan
  • 1 tsp vanilla extract
  • To serve
  • maple syrup, butter and fruit
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Fluffy Buttermilk Pancakes

Steps

  1. Whisk the flour, sugar, baking powder, baking soda and salt in a large bowl.
  2. In another bowl, whisk the buttermilk, eggs, melted butter and vanilla until smooth.
  3. Pour the wet ingredients into the dry and stir gently with the whisk just until no dry flour shows. Leave the lumps; overmixing makes flat, chewy pancakes.
  4. Let the batter rest while the pan heats. It will thicken and get bubbly.
  5. Heat a nonstick skillet or griddle over medium heat (about 375°F on an electric griddle). Brush with a little butter.
  6. Pour 1/4-cup scoops of batter onto the pan, leaving room between them. Cook until bubbles pop on the surface and the edges look dry.
  7. Flip and cook until golden underneath and the center springs back.
  8. Keep finished pancakes warm on a sheet pan in a 200°F (95°C) oven while you cook the rest. Serve with butter and syrup.