BreakfastDifficulty: Easy

Fluffy Buttermilk Pancakes

Name: Fluffy Buttermilk Pancakes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Ingredients: 240 g All-Purpose Flour (2 cups, spooned and leveled); 25 g Granulated Sugar (2 tablespoons); 6 g Baking Powder (1 1/2 teaspoons); 3 g Baking Soda (1/2 teaspoon); 3 g Fine Table Salt (1/2 teaspoon); 490 g Buttermilk (2 cups); 2 Large Eggs; 42 g Unsalted Butter, Melted (3 tablespoons, plus more for the pan)

Tall, tender pancakes made with buttermilk, which reacts with baking soda for extra lift and gives a gentle tang. Makes about 12 four-inch pancakes.

Prep Time10 mins

Cook Time15 mins

Base Servings4 portions

Recipe Ingredients

Adjust servings below to scale quantities automatically

4 Servings

All-Purpose Flour2 cups, spooned and leveled

240 g

Granulated Sugar2 tablespoons

25 g

Baking Powder1 1/2 teaspoons

6 g

Baking Soda1/2 teaspoon

3 g

Fine Table Salt1/2 teaspoon

3 g

Buttermilk2 cups

490 g

Large Eggs

2 ×

Unsalted Butter, Melted3 tablespoons, plus more for the pan

42 g

Preparation & Cooking Instructions

Mix the dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

Mix the wet ingredients: In another bowl or a large measuring jug, whisk the buttermilk and eggs together, then whisk in the melted butter. (If the buttermilk is very cold, the butter may clump a little; that's fine.)

Combine gently: Pour the wet ingredients into the dry and stir with a spatula just until no dry flour remains. Lumps are fine. Let the batter rest 5 minutes while the pan heats.

Chef's Science Note: Over-mixing develops gluten and makes pancakes tough and flat. A lumpy batter makes tender pancakes.

Cook: Heat a large skillet or griddle over medium heat and brush it lightly with butter. Pour about 1/4 cup of batter per pancake. Cook until bubbles form on top and the edges look set, about 2 minutes, then flip and cook 1-2 minutes more until golden.

Chef's Science Note: If the outside browns before the middle cooks, turn the heat down a little. The first pancake is a good test.

Serve: Keep finished pancakes warm on a baking sheet in a 200°F (95°C) oven while you cook the rest.

Estimated Nutrition Facts

Per Serving

403Calories (kcal)

13.5gProtein

58.5gCarbohydrates

12.6gTotal Fat

1.6gDietary Fiber

Estimated per serving from USDA FoodData Central values for each ingredient. Actual numbers vary with brands and portion sizes.

Storing leftovers

Cool, then refrigerate in a sealed container for up to 3 days, or freeze between sheets of parchment for up to 2 months. Reheat in a toaster or a 350°F (175°C) oven. No buttermilk? Use 2 tablespoons lemon juice plus milk to make 2 cups, rested 5 minutes.

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