The Fluffiest Buttermilk Pancakes

A stack of buttermilk pancakes is my idea of a good Sunday breakfast. I like them golden around the edges and fluffy in the middle, with a pat of salted butter and warm maple syrup to soak into the stack.

I love them just as much late at night, when I feel like having breakfast for dinner. A short stack with a generous pour of maple syrup feels a little like having dessert for supper, which is half the fun.

The trick is knowing when to put down the whisk. Fold the batter just until the flour disappears, then leave it alone while you warm the pan and set the table. A few lumps are exactly what you want.

The Fluffiest Buttermilk Pancakes

Golden at the edges and soft in the centre, these classic buttermilk pancakes are my idea of a Sunday breakfast or late-night treat. Serve them warm with maple syrup for a delicious treat.

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Prep Time:20 minutes mins

Cook Time:15 minutes mins

Total Time:35 minutes mins

Course: Breakfast, brunch

Cuisine: American

Keyword: buttermilk pancakes, fluffy pancakes, maple syrup, pancakes from scratch

Servings: 4

Ingredients

• 2 cups 240 g all-purpose flour, spooned and levelled
• 2 tablespoons granulated sugar
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon fine salt
• 1¾ cups 415 mL cultured buttermilk, well shaken
• 2 large eggs
• 3 tablespoons 42 g unsalted butter, melted and cooled slightly
• 1 teaspoon pure vanilla extract optional
• Butter for the pan

Instructions

• Mix the dry ingredients. Whisk the flour, sugar, baking powder, baking soda and salt together in a large bowl.
• Make the batter. In a second bowl, whisk the buttermilk, eggs and vanilla, if using. Gradually whisk in the melted butter. Pour into the flour mixture and fold gently, scraping along the bottom of the bowl. Stop when the last dry streak of flour disappears. A few small lumps are fine.
• Rest the batter. Let it stand for 10 minutes. Meanwhile, warm a large skillet or griddle over medium heat and brush it lightly with butter or oil.
• Cook the pancakes. Scoop a scant ⅓ cup of batter per pancake onto the hot pan, leaving room to flip. Let each one spread on its own. Cook for 2–3 minutes, until the edges look set and bubbles near the rim pop and leave little holes.
• Flip and serve. Slide a thin turner under each pancake and flip once. Cook for another 1–2 minutes, until the underside is golden and the centre feels springy. Repeat with the remaining batter, lightly greasing the pan between batches as needed. Serve warm with salted butter and maple syrup.

Notes

Use the first pancake to check the heat. If the underside is already dark while the top is still wet at the edges, turn the heat down a little. The centre needs time to cook before the outside gets too brown.

For wild blueberry pancakes. Scatter a small handful of berries over each pancake just after spooning the batter into the pan. That way, every pancake gets plenty of berries.

For the freezer. Cool the pancakes on a wire rack, then freeze with parchment between them in an airtight freezer bag for up to 3 months. To serve, arrange the frozen pancakes on a baking sheet, cover loosely with foil and warm at 350°F (175°C) until heated through.