Breakfast & Brunch · Free recipe
Fluffy Buttermilk Pancakes
Tall, tender pancakes with golden edges and a soft, cloud-like center. Stacked high and drizzled with syrup, they are the ultimate cozy breakfast.
Step 1
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until evenly combined with no lumps of baking powder.
Step 2
In a separate medium bowl, whisk the buttermilk, eggs, melted butter, and vanilla until the mixture looks smooth and pale yellow.
Step 3
Pour the wet mixture into the dry ingredients. Using a spoon or spatula, stir gently just until you no longer see dry flour. The batter should look thick and lumpy, not smooth. Do not overmix, or the pancakes will turn out rubbery.
Step 4
Let the batter rest on the counter for 5 minutes. It will thicken slightly and small bubbles will appear on top, which helps the pancakes rise.
Step 5
Set a large nonstick skillet or griddle over medium heat and let it warm up for 2 minutes. To test, flick a few drops of water on it; the drops should sizzle and dance.
Step 6
Lightly wipe the pan with a paper towel dipped in the vegetable oil, leaving only a thin film.
Step 7
Pour a scant 1/4 cup of batter per pancake, leaving space between them. Cook two or three at a time so you have room to flip.
Step 8
Cook without touching for 2 to 3 minutes. Watch for bubbles that form on the surface and pop, and for edges that look set and dry. This is your signal to flip.
Step 9
Slide a thin spatula fully under each pancake and flip it in one confident motion. Cook the second side for 1 to 2 minutes until golden brown and cooked through.
Step 10
Press the center gently with the spatula; it should spring back. If it feels wet or squishy, cook 30 seconds more.
Step 11
Move finished pancakes to a plate and keep warm. Lower the heat slightly if pancakes brown too fast or the pan smokes.
Step 12
Repeat with the rest of the batter, re-oiling the pan lightly between batches. Serve warm with maple syrup.
Tips from the test kitchen
- No buttermilk? Stir 2 tablespoons lemon juice into 2 cups milk and wait 5 minutes.
- Keep pancakes warm in a 200 F oven on a baking sheet while you finish the batch.
