Fluffy Buttermilk Pancakes
These fluffy buttermilk pancakes are tall, tender, and tangy, with crisp, lacelike edges and soft, custardy centers. Here's how to make them from scratch, every single time.
Equipment
- Large nonstick skillet or cast-iron griddle
- Large Bowl
- Medium bowl or large liquid measuring cup
- Whisk
- Flexible spatula
- 1/4-cup measure
- Pastry brush
- Wire rack
- Baking Sheet
- Oven
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 2 cups buttermilk well shaken
- 2 large eggs
- 1/4 cup unsalted butter melted and cooled slightly, plus more for the griddle
- 1 teaspoon vanilla extract
Instructions
- Place a large nonstick skillet or cast-iron griddle over medium heat and let it warm up for a full 5 minutes. The pan is ready when a drop of water flicked onto the surface dances and evaporates within a second or two — a shimmer of little beads skating across the metal before they vanish. If you have an infrared thermometer, 350°F (177°C) is the target.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Make sure the leaveners are evenly distributed — a clump of baking soda will leave a bitter, soapy speck in the middle of an otherwise perfect pancake.
- In a medium bowl or a large liquid measuring cup, whisk the buttermilk, eggs, melted butter, and vanilla until the eggs are fully incorporated and the mixture looks creamy. The melted butter should be just barely warm to the touch, so it doesn't scramble the eggs when they meet.
- Pour the wet ingredients into the dry ingredients. Use a flexible spatula to fold everything together with broad strokes, scraping the sides and bottom of the bowl. Stop as soon as the flour is mostly moistened. A few streaks and lumps are exactly what you want — the batter should look bumpy, like cottage cheese, not smooth like cake batter.Let the batter rest for 5 to 10 minutes. You'll notice it thickens slightly as the flour hydrates. That's a good sign; it means your pancakes will rise tall instead of spreading thin.
- Lower the heat slightly to medium-low and brush the griddle with a thin layer of butter — enough to coat the surface with a glossy sheen, not a puddle. Using a 1/4-cup measure, pour the batter onto the hot surface. Leave at least 2 inches between pancakes; they spread more than you'd expect.Wait until the edges look dry and bubbles begin to burst on the surface — usually 2 to 3 minutes. You'll see steam rising and hear a gentle sizzle. Peek underneath with a spatula: the pancake should be deep golden brown before you flip. Flip it and cook for another 1 to 2 minutes, until the second side is browned and the center springs back when gently pressed.
- Transfer the cooked pancakes to a wire rack set over a baking sheet and keep them in a 200°F (93°C) oven while you cook the remaining batches. A wire rack beats stacking on a plate — it lets steam escape, so the pancakes keep their crisp, lacelike edges instead of turning steamy and soft.
Notes
Make your own buttermilk substitute: If you don't have buttermilk, add 2 tablespoons of lemon juice or white vinegar to a measuring cup, then top it off with whole milk to reach 2 cups. Let it sit for 5 minutes until it thickens and curdles slightly.
Don't press down on the pancakes while they cook. You'll squeeze out the air pockets that make them fluffy.
Use a light hand with the butter. Over-buttering the griddle between batches will make the edges dark and crispy in an unappealing way. A thin, even coating is enough.
Keep the batter lumpy. Treat it like a muffin batter, not a crepe batter. A smooth batter makes tough pancakes. A lumpy one makes tender clouds.
Cook a test pancake first. It might not be picture-perfect, but it will tell you whether your griddle is too hot, too cool, or just right.