Fluffy Buttermilk Pancakes

Quick facts

Ingredients

• 2 cups all-purpose flour
• 2 tbsp granulated sugar
• 2 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp kosher salt
• 2 cups buttermilk
• 2 large eggs
• 4 tbsp unsalted butter, melted and slightly cooled
• 1 tsp vanilla extract
• Butter or neutral oil for the griddle
• Maple syrup and fruit for serving

Step-by-step method

1. Whisk flour, sugar, baking powder, baking soda and salt in a large bowl. In another bowl whisk buttermilk, eggs, melted butter and vanilla.

2. Pour wet ingredients into dry. Fold with a spatula just until no large pockets of dry flour remain. Small lumps are desirable; a perfectly smooth batter is usually overmixed.

3. Let batter rest 5–10 minutes while heating a griddle over medium. The rest lets the flour hydrate and the leaveners begin creating bubbles.

4. Lightly grease the griddle. Use about 1/3 cup batter per pancake. Cook until bubbles appear on the surface and the edges look set, about 2–3 minutes.

5. Flip once and cook 1–2 minutes on the second side. Adjust heat if the exterior browns before the center has time to cook.

6. Serve immediately, or keep pancakes in a single layer on a rack in a 200°F oven for up to 20 minutes. Avoid stacking for long periods because steam softens the surfaces.

How to know it is done

Use the visual cues described in the method and, when appropriate, an instant-read thermometer. Do not rely on time alone because ingredient size, oven calibration and cookware can change the cooking rate.

Tips for the best result

• Do not press pancakes with the spatula after flipping; that pushes out the air you worked to create.
• If you do not have buttermilk, combine 2 cups milk with 2 tablespoons lemon juice and rest 5 minutes.
• A medium griddle temperature gives the center time to cook before the outside burns.

Variations and substitutions

You can adjust heat and seasonings to taste. When substituting a major ingredient or dairy product, keep a similar quantity and fat/moisture level so the final texture stays close to the original.

Storage and reheating

Refrigerate cooked pancakes up to 4 days or freeze separated by parchment up to 2 months. Reheat in a toaster or 350°F oven for the best texture.

Approximate nutrition per serving

Approximately 390 calories per serving. Nutrition is an estimate and varies with brands, portion size and substitutions.