📝 About This Recipe
These are the quintessential American diner-style pancakes: impossibly thick, pillowy soft, and boasting a signature golden-brown lattice crust. The secret lies in the chemical reaction between real buttermilk and leavening agents, which creates tiny air pockets for a melt-in-your-mouth texture. Finished with a hint of vanilla and a touch of melted butter, these flapjacks turn any morning into a celebration of comfort food.
🥗 Ingredients
Dry Ingredients
- 2 cups All-purpose flour (spooned and leveled)
- 3 tablespoons Granulated sugar (for sweetness and browning)
- 2 teaspoons Baking powder
- 1 teaspoon Baking soda (reacts with the buttermilk)
- 1/2 teaspoon Fine sea salt
- 1/4 teaspoon Ground cinnamon (optional, for depth)
Wet Ingredients
- 2 cups Full-fat buttermilk (shaken, at room temperature)
- 2 pieces Large eggs (at room temperature)
- 4 tablespoons Unsalted butter (melted and slightly cooled)
- 1 teaspoon Pure vanilla extract
For the Griddle & Serving
- 2 tablespoons Vegetable oil or Clarified butter (for greasing the pan)
- 1/2 cup Pure maple syrup (warmed)
- 1 cup Fresh blueberries or strawberries (optional topping)
- 2 tablespoons Salted butter (for topping)
👨🍳 Instructions
-
1
Preheat your oven to 200°F (95°C) and place a wire rack over a baking sheet inside. This will keep your pancakes warm and crisp while you cook the remaining batches.
-
2
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon until thoroughly combined and aerated.
-
3
In a separate medium bowl, whisk the eggs vigorously until pale and frothy. Slowly pour in the buttermilk and vanilla extract, whisking to combine.
-
4
Make a well in the center of the dry ingredients and pour in the buttermilk mixture. Begin to fold gently with a silicone spatula.
-
5
While the mixture is still partially unmixed, drizzle in the melted 4 tablespoons of butter. Continue to fold until just combined.
-
6
Crucial Step: Stop mixing while there are still small lumps in the batter. Over-mixing will lead to tough, rubbery pancakes.
-
7
Let the batter rest for 10 minutes at room temperature. You will see bubbles forming on the surface as the baking soda reacts with the buttermilk.
-
8
Heat a large non-stick skillet or cast-iron griddle over medium heat. Test the heat by dropping a tiny bit of water on the surface; it should sizzle and dance.
-
9
Lightly grease the pan with a small amount of oil or clarified butter, wiping away any excess with a paper towel.
-
10
Using a 1/3-cup measuring cup, scoop the batter onto the griddle, leaving at least 2 inches between pancakes.
-
11
Cook for 2-3 minutes. Look for bubbles to form on the surface and the edges to look set and matte.
-
12
Carefully flip the pancakes with a thin spatula. Cook the second side for another 1-2 minutes until golden brown and the center feels springy.
-
13
Transfer the finished pancakes to the wire rack in the warm oven. Repeat with the remaining batter, greasing the pan lightly between batches.
-
14
Serve immediately in stacks of three, topped with a pat of salted butter and a generous pour of warm maple syrup.
💡 Chef's Tips
Never over-mix the batter; lumps are your friend and ensure a tender crumb. Use room temperature buttermilk and eggs so the melted butter doesn't seize and clump up. If you don't have buttermilk, mix 2 cups of milk with 2 tablespoons of lemon juice and let sit for 5 minutes. Use a neutral oil or clarified butter for the pan; regular butter has milk solids that may burn at pancake temperatures. Avoid pressing down on the pancakes with your spatula while cooking, as this crushes the air pockets and makes them heavy.
🍽️ Serving Suggestions
Serve with thick-cut smoked bacon or savory breakfast sausage links for a salty contrast. Pair with a hot cup of medium-roast coffee or a fresh glass of chilled orange juice. Top with a dollop of whipped cream and lemon zest for a bright, dessert-like twist. Add a side of seasonal fresh berries or sliced bananas to balance the richness. For an indulgent brunch, serve alongside a classic Mimosa or a spicy Bloody Mary.