Fluffy Buttermilk Pancakes
Tall, tender pancakes with crisp edges. The trick is a lumpy batter and a patient pan.
Prep10 min
Cook15 min
Total25 min
Serves4
Ingredients
- 2 cups all-purpose flour
- 2 tbsp sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 cups buttermilk
- 2 large eggs
- 4 tbsp unsalted butter, melted, plus more for the pan
- 1 tsp vanilla extract
Instructions
- Whisk the flour, sugar, baking powder, baking soda, and salt in a large bowl.
- In another bowl, whisk buttermilk, eggs, melted butter, and vanilla.
- Pour the wet into the dry and stir just until combined. Leave some lumps. Rest 5 minutes.
- Heat a skillet over medium-low and brush with butter. Pour 1/4 cup batter per pancake.
- Cook until bubbles form and pop, about 2 minutes. Flip and cook 1 to 2 minutes more.
- Serve warm with butter and maple syrup.
Notes
No buttermilk? Stir 2 tablespoons of white vinegar into 2 cups of milk and wait 10 minutes. Keep finished pancakes on a rack in a 200°F oven.