Name: Fluffy Buttermilk Pancakes
Prep time: 35 min
Cook time: PT-475989H52M45S
Total time: 1 h 15 min
Cuisine: American
Ingredients: 2 cups (240 g) all-purpose flour; 1/4 cup (50 g) granulated sugar; 1 tbsp (12 g) baking powder; 2 tsp (12 g) baking soda; 1 tsp (3 g) kosher salt; 2 cups (480 ml) buttermilk (*see notes for how to make buttermilk); 1/2 cup and 2 tbsp (10 tbsp total) vegetable oil, melted coconut oil, melted unsalted butter, or melted bacon fat; 2 large eggs; cooking spray or vegetable oil for the skillet; salted butter; maple syrup

Ingredients

Units Scale

Pancakes

2 cups (240 g) all-purpose flour
1/4 cup (50 g) granulated sugar
1 tbsp (12 g) baking powder
2 tsp (12 g) baking soda
1 tsp (3 g) kosher salt
2 cups (480 ml) buttermilk (*see notes for how to make buttermilk)
1/2 cup and 2 tbsp (10 tbsp total) vegetable oil, melted coconut oil, melted unsalted butter, or melted bacon fat
2 large eggs

For Cooking + Serving

cooking spray or vegetable oil for the skillet
salted butter
maple syrup

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Instructions

Mix dry ingredients. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt until fully combined. Create a well in the center of the bowl to make space for the wet ingredients.
Mix wet ingredients. In the well of the same bowl, pour in the buttermilk, eggs, and vegetable oil. Whisk the wet ingredients together, then begin incorporating the dry ingredients with the wet. Mix the entire batter together until fully combined. Then let the batter sit for 15-20 minutes. It will get fluffy and bubbly.
Heat skillet. Bring a cast-iron skillet, non-stick skillet, or griddle to medium heat. (I often use 2 skillets to speed up the cooking.) Sprinkle a few drops of water to check if the skillet is ready. The water should sizzle immediately and evaporate. Generously spray the skillet with oil.
Cook. Using a scoop or measuring cup, pour 1/4 cup of batter per pancake onto the skillet. Cook until the tops are bubbly and lightly browned underneath, ~2 minutes. Flip the pancakes and cook until lightly browned on the other side, ~2 minutes. Transfer to a serving plate and repeat for the rest of the batter.
Serve. Serve pancakes warm with a swish of salted butter and a heaping drizzle of maple syrup. I will often serve these with fruits, too – peaches, bananas, and berries work great. Enjoy!

Notes

*Buttermilk – if you don’t have buttermilk or just don’t want to buy it, you can make it at home using milk and vinegar or lemon juice! To make 2 cups of buttermilk for this recipe, add 2 tablespoons of vinegar or lemon juice to a measuring cup. Then pour in milk until you have 2 cups of liquid. Voila, homemade buttermilk!

Keywords: breakfast, pancakes, buttermilk pancakes, brunch