Fluffy Buttermilk Pancakes: The Technique That Keeps Them Light for Days
These fluffy buttermilk pancakes use a careful balance of baking soda and baking powder for maximum lift, plus melted butter folded in gently to avoid tough gluten. The key is a hot griddle and a light hand with the mixing.
Equipment
- Large Mixing Bowl
- Mixing Bowl
- Whisk
- Griddle
- Non-stick skillet
- Microwave
- Saucepan
- Storage container
Ingredients
For the Pancakes
- 6 tablespoons unsalted butter melted & slightly cooled
- 2.25 cups all-purpose flour spooned & leveled
- 0.333 cup granulated sugar
- 1.25 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 2 large eggs
- 2 cups buttermilk full-fat preferred
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 200°F (93°C). Melt 6 tablespoons unsalted butter and set aside to cool slightly.
- In a large bowl, whisk together 2 1/4 cups all-purpose flour, 1/3 cup sugar, 1 1/4 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt until evenly combined.
- In another large bowl, whisk together 2 large eggs, 2 cups buttermilk, and 1 teaspoon vanilla extract until smooth. Pour in the slightly cooled melted butter and whisk until fully incorporated.
- Pour the wet mixture into the dry mixture. Gently whisk until just combined. Stop as soon as no large patches of dry flour remain. The batter should be thick with a few small lumps. Do not over-mix.
- Place a griddle or large skillet over medium heat and let it heat for about 2 minutes. Test with a drop of water; if it sizzles and dances, it's ready. Generously coat with butter or nonstick spray.
- Drop or pour a heaping 1/4 cup of batter onto the hot griddle for each pancake. Cook undisturbed until edges are set and bubbles appear on surface, about 2 minutes. Flip carefully and cook until golden brown and cooked through, about 1 to 2 more minutes.
- Transfer finished pancakes to a baking sheet in preheated 200°F oven to keep warm while cooking remaining batter. Add more butter to griddle between batches as needed.
- Serve immediately with favorite toppings. Cover and store leftovers in refrigerator for up to 5 days.
Notes
Let the batter rest for 5 minutes after mixing. This lets the gluten relax and the flour fully hydrate, resulting in a noticeably more tender pancake.
Manage heat carefully: medium heat is the sweet spot. If pancakes get dark spots immediately or edges brown before middle sets, heat is too high.
Don't press down on the pancakes with a spatula; you'll press out the air bubbles.