Buttermilk pancakes
Fluffy, golden buttermilk pancakes from scratch with crisp buttery edges and a tender, tangy crumb. Mix the batter while the griddle heats.
- Prep
- 6 min
- Cook
- 14 min
- Serves
- 4
- Per serve
- 450 kcal
Ingredients
Method
Set an electric griddle to 375°F or put a large nonstick skillet over medium heat so it heats while you mix.
Whisk the flour, sugar, baking powder, baking soda and salt in a large bowl. In a large measuring cup, whisk the buttermilk, egg, melted butter and vanilla.
Pour the wet mix into the dry and stir gently with a spatula just until no dry flour remains. Stop while it's still lumpy, then let it sit while you check the pan.
Test the pan with a drop of water: it should sizzle and dance, not vanish instantly. Brush lightly with butter and pour 1/4-cup scoops of batter, leaving room to spread.
Cook until bubbles pop on top and stay open and the edges look dry, then flip and cook until the second side is golden and the center springs back. Repeat with the rest of the batter in 2 more batches.
Serve hot in stacks with a pat of butter and maple syrup.
Tips
- Lumps are what make them fluffy. Overmixing develops the gluten and knocks out the bubbles from the baking soda and buttermilk, so you get flat, chewy pancakes.
- No buttermilk? Put 1 1/2 tbsp lemon juice or white vinegar in a measuring cup, top up to 1 1/2 cups with milk and let it stand while the pan heats.
- Flip only once, and don't press them down with the spatula. If the outsides brown before the middles cook, turn the heat down a notch. Keep finished batches warm in a 200°F oven.
