Fluffy Buttermilk Pancakes
Tall, tender pancakes with a light tang from buttermilk. A short rest makes all the difference.
Published
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Serves
- 4
The two rules for fluffy pancakes: don't overmix the batter, and let it rest for a few minutes while the griddle heats. Lumps are fine — they cook out.
Instructions
- In a large bowl, whisk the flour, sugar, baking powder, baking soda and salt.
- In another bowl, whisk the buttermilk, eggs, melted butter and vanilla.
- Pour the wet ingredients into the dry and stir with a spatula until just combined; a few lumps are fine. Let the batter rest for 5 to 10 minutes.
- Heat a griddle or large nonstick skillet over medium heat and brush lightly with butter.
- Pour 1/4 cup of batter per pancake. Cook until bubbles form on the surface and the edges look set, 2 to 3 minutes. Flip and cook until golden, 1 to 2 minutes more.
- Keep finished pancakes warm on a baking sheet in a 200°F (95°C) oven while you cook the rest. Serve with maple syrup and blueberries.
Notes
Makes about 12 pancakes.
Substitutions
No buttermilk? Stir 2 tablespoons of lemon juice into 2 cups of milk and let it stand for 5 minutes.
Storage
Freeze cooled pancakes in a single layer, then transfer to a bag for up to 2 months. Reheat in a toaster or a 350°F oven.
