Fluffy Buttermilk Pancakes

Every family needs a pancake recipe they can make half-asleep, and this is ours. Buttermilk gives these pancakes a gentle tang and a lift that makes them impossibly fluffy, while a little melted butter in the batter keeps the edges crisp.

The one rule: don’t overmix. Stir until the flour just disappears, leave the lumps, and let the batter rest for five minutes while the pan heats. That short rest is the difference between flat pancakes and a tall, tender stack.

Tips for the best fluffy buttermilk pancakes

• Keep finished pancakes warm on a rack in a 200°F oven so they don’t steam and go soft.
• Wipe the pan and re-butter it every couple of batches for even browning.
• Scatter blueberries onto each pancake right after you pour the batter instead of stirring them in.

Fluffy Buttermilk Pancakes

Tall, fluffy buttermilk pancakes with crisp, buttery edges — ready in 30 minutes.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings (about 12 pancakes)

Course: Breakfast

Cuisine: American

Calories: 480

Ingredients Method Notes

Ingredients

  

• 2 cups all-purpose flour
• 2 tablespoons granulated sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• ½ teaspoon kosher salt
• 2 cups buttermilk well shaken
• 2 large eggs
• 4 tablespoons unsalted butter melted and slightly cooled, plus more for the pan
• 1 teaspoon vanilla extract
• maple syrup for serving
• fresh berries for serving, optional

Method

 

1. Whisk the flour, sugar, baking powder, baking soda and salt together in a large bowl.
2. In a second bowl, whisk the buttermilk, eggs, melted butter and vanilla until smooth.
3. Pour the wet ingredients into the dry and fold with a spatula until just combined. A few lumps are fine — overmixing makes tough pancakes. Let the batter rest for 5 minutes while the pan heats.
4. Heat a large nonstick skillet or griddle over medium heat and brush lightly with butter. Scoop ¼ cup of batter per pancake.
5. Cook until bubbles form on the surface and the edges look set, about 2 minutes, then flip and cook 1 to 2 minutes more until golden. Keep warm in a 200°F oven while you finish the batch.
6. Serve warm with maple syrup and berries.

Notes

No buttermilk? Stir 2 tablespoons of lemon juice into 2 cups of milk and let it sit for 5 minutes.

To freeze: cool completely, stack between sheets of parchment and freeze for up to 2 months. Reheat in the toaster.