Fluffy Buttermilk Pancakes
Classic American pancakes with a tender crumb and golden exterior, made tangy and light with buttermilk and baking soda.
- Total time
- 20 min
- Servings
- 2
- Calories
- 385
- Protein
- 9g
Ingredients
- 1.5 cup all-purpose flour
- 2 tbsp granulated sugar
- 1.5 tsp baking powder
- ½ tsp baking soda
- ½ tsp kosher salt
- 1.25 cup buttermilk
- 1 whole large egg
- 3 tbsp unsalted butter, melted
- 1 tbsp vegetable oil for griddle
Instructions
- 1
Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl. Make a well in the center and set aside.
- 2
Whisk buttermilk, egg, and melted butter together in a small bowl until fully combined. Pour the wet mixture into the dry ingredients.
- 3
Fold the batter together using a spatula—do not overmix. Stop when you see streaks of flour remaining; lumps are okay and will make fluffier pancakes.
- 4
Heat a griddle or large skillet over medium-high heat and lightly oil it. Once a drop of water sizzles and evaporates on contact, the griddle is ready.
- 5
Pour 0.25 cup batter onto the griddle for each pancake, spacing them 1 inch apart. Cook for 2-3 minutes until the surface is covered with bubbles and the edges look set and slightly dry.
- 6
Flip each pancake and cook for 1-2 minutes on the second side until golden brown. Transfer to a plate and tent with foil to keep warm while cooking the remaining batter.
- 7
Serve warm with your choice of toppings—maple syrup, fresh berries, whipped cream, or a pat of butter.
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