Classic Buttermilk Pancakes
These classic buttermilk pancakes are light, fluffy, and golden-brown every time. Ready in just 15 minutes, they’re an easy, crowd-pleasing breakfast that pairs perfectly with fruit, syrup, or a dollop of yogurt. With protein-rich eggs and wholesome ingredients, they’re a satisfying, nutritious start to your day.
Equipment
- 1 large mixing bowl
- 1 Whisk
- 1 griddle or cast iron skillet
- 1 measuring cup and spoons
- 1 cookie dough or ice cream scoop
- 1 Spatula
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- ¼ cup granulated sugar
- 2 large eggs
- 2 cups buttermilk
- 4 tablespoons unsalted butter melted
Instructions
- Prepare Dry Ingredients: Start by gathering a large mixing bowl and measuring your flour, baking powder, baking soda, salt, and sugar. Combine 2 cups of all-purpose flour with 2 teaspoons of baking powder, 1 teaspoon of baking soda, ½ teaspoon of kosher salt, and ¼ cup of granulated sugar. Whisk these ingredients together thoroughly until evenly distributed. This ensures your pancakes rise evenly and have a balanced sweetness.
- Create a Well for Wet Ingredients: Once your dry ingredients are well mixed, make a small well or indentation in the center of the bowl. This will act as a little nest for your wet ingredients, helping to incorporate them gradually and avoid overmixing, which can make pancakes tough.
- Combine Wet Ingredients: In a separate small bowl or measuring cup, whisk together 2 large eggs, 2 cups of buttermilk, and 4 tablespoons of melted unsalted butter. Make sure the eggs are fully beaten and the butter is warm but not hot, as this prevents cooking the eggs prematurely. Once combined, pour the wet mixture slowly into the well of your dry ingredients.
- Mix Batter Gently: Using a whisk or a large spoon, gently fold the wet and dry ingredients together until just combined. Be careful not to overmix—the batter should remain slightly lumpy. These small lumps are perfectly normal and help keep your pancakes tender and airy.
- Rest the Batter: Allow the batter to rest for 5–10 minutes at room temperature. This step is crucial because it lets the flour hydrate fully and the leavening agents begin working. You’ll notice the batter will thicken slightly and become fluffier, ensuring lighter pancakes.
- Preheat the Cooking Surface: Place a large griddle or cast iron skillet over medium-low heat. Let it warm evenly for a few minutes. Lightly grease the surface with a small amount of canola oil or non-stick cooking spray, spreading it with a paper towel if needed. The pan should be hot enough that a few drops of water sizzle immediately but not burn.
- Portion the Batter: Use a cookie dough scoop or a ¼-cup measuring cup to portion the batter onto the preheated griddle. Leave a few inches of space between each pancake to allow them to expand and puff without merging together. This also makes flipping easier and safer.
- Cook the First Side: Let the pancakes cook undisturbed until small bubbles begin to form on the surface and the edges start looking set, about 2–3 minutes. Watch closely, as cooking time can vary slightly depending on the thickness of your pancakes and the heat of your griddle.
- Flip Carefully: Once bubbles appear and the edges are firm, gently slide a spatula under the pancake and flip it over in one smooth motion. Cook the other side for an additional 2 minutes, or until the pancake is golden brown and cooked through. Only flip each pancake once to maintain its fluffiness.
- Keep Warm or Serve Immediately: If making a large batch, place finished pancakes on a baking sheet in a 200°F (93°C) oven to keep them warm while you finish cooking the rest. Otherwise, serve immediately with your favorite toppings, such as fresh berries, maple syrup, or a pat of butter. Enjoy your perfectly fluffy, golden-brown buttermilk pancakes!
Notes
- Always use fresh baking powder and baking soda for maximum rise and fluffiness.
- Do not overmix the batter; a few lumps ensure tender pancakes.
- Resting the batter for 5–10 minutes helps the flour absorb liquid and creates a lighter texture.
- Use medium-low heat for even cooking; high heat may burn the edges while leaving the center undercooked.
- Grease the pan lightly with oil or butter; too much fat can make pancakes greasy.
- Use a measuring scoop for uniform pancakes, which cook evenly and stack beautifully.
- Keep cooked pancakes warm in a 200°F oven while finishing the batch.
