Fluffy Buttermilk Pancakes

Fluffy Buttermilk Pancakes

Prep: 15 minutes · Cook: 20 minutes · Total: 35 minutes · Makes: About 14 four-inch pancakes

Ingredients

• 2 cups (240 g) all-purpose flour
• 3 tablespoons granulated sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 3/4 teaspoon fine salt
• 2 cups well-shaken buttermilk
• 2 large eggs
• 4 tablespoons unsalted butter, melted and slightly cooled, plus more for the pan
• 1 teaspoon vanilla extract

Directions

1. Whisk the flour, sugar, baking powder, baking soda, and salt in a large bowl.
2. In a second bowl, whisk the buttermilk, eggs, melted butter, and vanilla until smooth.
3. Pour the wet mixture into the dry ingredients. Fold just until no dry flour remains; small lumps are expected. Let the batter rest for 10 minutes.
4. Heat a griddle or nonstick skillet over medium heat, about 350°F if using an electric griddle. Lightly butter the surface.
5. Scoop 1/4 cup batter for each pancake. Cook until bubbles rise and the edges look set, 2 to 3 minutes.
6. Flip once and cook until the second side is golden and the center springs back lightly, 1 to 2 minutes. Adjust the heat if the pancakes brown before the centers cook.
7. Serve immediately, or keep warm in a 200°F oven for up to 20 minutes.

Cook’s notes

Do not beat the batter smooth; overmixing develops gluten and makes pancakes tough. The batter should be thick but scoopable. If it will not spread at all, fold in 1 tablespoon buttermilk.

Storage and reheating

Cool completely and refrigerate for up to 4 days, or freeze between sheets of parchment for up to 2 months. Reheat in a toaster or a 350°F oven until hot.

Estimated nutrition per serving

Approximately 330 calories · 9 g protein · 45 g carbohydrate · 12 g fat · 1 g fiber · 610 mg sodium per two pancakes, without toppings. Actual values vary.