Description
Light, golden, and impossibly fluffy buttermilk pancakes with a tender, melt-in-your-mouth crumb. The secret is real buttermilk and not overmixing the batter. Ready in 20 minutes.
Ingredients
- 1½ cups (190g) all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1¼ cups buttermilk, room temperature
- 1 large egg, room temperature
- 2 tablespoons unsalted butter, melted and cooled
- 1 teaspoon pure vanilla extract
- Butter for the pan
Instructions
- Mix dry ingredients: In a large bowl, whisk flour, sugar, baking powder, baking soda, and salt together.
- Mix wet ingredients: In a separate bowl, whisk buttermilk, egg, melted butter, and vanilla together until combined.
- Combine: Pour wet into dry. Stir gently with a spatula until just combined. The batter should still be lumpy — lumps are good! Do not overmix or you will lose the fluffiness.
- Rest: Let batter rest 5 minutes. It will thicken slightly and bubbles will form.
- Cook: Heat a griddle or non-stick skillet over medium heat. Melt a small knob of butter. Pour ¼ cup batter per pancake. Cook until bubbles form across the surface and edges look set and dry, about 2–3 minutes. Flip and cook 1–2 more minutes until golden.
- Serve immediately with maple syrup, fresh berries, and extra butter.
Notes
- Lumpy batter = fluffier pancakes. Overmixing develops gluten and gives you flat, tough pancakes. A few lumps are perfect.
- No buttermilk? Add 1 tablespoon of white vinegar or lemon juice to 1¼ cups regular milk. Stir and let sit 5 minutes.
- Keep warm: Place cooked pancakes in a single layer on a wire rack on a baking sheet in a 200°F oven.
- Freeze leftovers: Cool completely, stack with parchment between each, and freeze up to 2 months. Reheat in the toaster.
Nutrition
- Array