RecipeFix original

Fluffy Buttermilk Pancakes

30 minutes · serves 4 ·

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Finished adaptations: Gluten-Free Buttermilk Pancakes

Ingredients

For the batter

• 2 cups all-purpose flour
• 2 tablespoons granulated sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 2 cups well-shaken buttermilk
• 2 large eggs
• 3 tablespoons unsalted butter, melted and cooled slightly
• 1 teaspoon vanilla extract

For the pan and serving

• 1 tablespoon unsalted butter, plus more as needed
• Maple syrup
• Fresh berries

Method

Make the batter

1. Whisk the flour, sugar, baking powder, baking soda and salt together in a large bowl until the leaveners are evenly distributed.
2. In a second bowl, whisk the buttermilk, eggs, melted butter and vanilla until smooth.
3. Pour the wet mixture into the flour mixture. Fold with a spatula just until no dry pockets remain. A few small lumps are better than a smooth, overmixed batter.
4. Let the batter rest for 10 minutes. The flour hydrates and the buttermilk begins reacting with the baking soda, which helps the pancakes rise.

Cook the pancakes

1. Heat a large nonstick skillet or griddle over medium heat. Melt a thin film of butter across the surface; if it browns immediately, lower the heat.
2. Scoop about 1/3 cup batter for each pancake, leaving space between them. Cook for 2 to 3 minutes, until bubbles rise and stay open across the surface and the edges look matte rather than wet.
3. Flip once and cook for 1 to 2 minutes more, until the second side is golden and the center springs back lightly when pressed.
4. Move the pancakes to a plate and repeat with the remaining batter, adding a little more butter to the pan only when it looks dry.

Serve

1. Serve the pancakes hot with maple syrup and fresh berries.

Cook's notes

• A medium pan is better than a very hot one. The outside should brown at the same pace the center sets.
• If the batter thickens dramatically while it rests, fold in 1 to 2 tablespoons of buttermilk. It should mound from the scoop and then slowly spread.
• Freeze cooled pancakes in a single layer, then transfer them to a bag. Reheat from frozen in a toaster or a 350°F (175°C) oven.
• Do not press the pancakes with the spatula after flipping. Pressing squeezes out the steam that helps keep the centers light.

RecipeFix originals are written as practical home recipes and editorially reviewed for internal consistency. They are not described as kitchen-tested. Nutrition is not shown unless it is calculated from the final recipe.