📝 About This Recipe
Transform your evening with these cloud-like buttermilk pancakes, a staple of the 'Breakfast-for-Dinner' tradition that brings ultimate comfort to the table. These cakes feature a delicate tang from cultured buttermilk and a signature lift from a precise chemical leavening balance, resulting in a golden-brown crust and a tender, airy crumb. Topped with a pool of amber maple syrup and a dollop of whipped butter, they are the quintessential soul-soothing meal for any time of day.
🥗 Ingredients
Dry Ingredients
- 2 cups All-purpose flour (scooped and leveled)
- 3 tablespoons Granulated sugar (for browning and sweetness)
- 2 teaspoons Baking powder
- 1 teaspoon Baking soda (reacts with buttermilk for lift)
- 1/2 teaspoon Kosher salt
Wet Ingredients
- 2 cups Buttermilk (full-fat, at room temperature)
- 2 Large eggs (at room temperature)
- 4 tablespoons Unsalted butter (melted and slightly cooled)
- 1 teaspoon Vanilla extract (pure Madagascar vanilla preferred)
- 1 tablespoon Vegetable oil (for the griddle)
For Serving
- 1 cup Maple syrup (Grade A Amber, warmed)
- 4 tablespoons Salted butter (softened for topping)
- 1/2 cup Fresh blueberries (optional garnish)
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until thoroughly combined and aerated.
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2
In a separate medium bowl, beat the eggs lightly. Whisk in the buttermilk, melted butter, and vanilla extract until smooth.
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3
Create a well in the center of the dry ingredients and pour in the wet mixture. Using a rubber spatula, fold the ingredients together gently.
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4
Stop mixing as soon as the flour streaks disappear. The batter should be thick and lumpy; over-mixing will result in tough, rubbery pancakes.
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5
Let the batter rest at room temperature for 10 minutes. This allows the flour to hydrate and the leavening agents to activate for maximum fluffiness.
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6
Preheat a large non-stick griddle or cast-iron skillet over medium-low heat. Test the heat by dropping a bead of water; it should sizzle and dance.
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7
Lightly coat the cooking surface with a thin film of vegetable oil or a small amount of butter, wiping away any excess with a paper towel.
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8
Ladle approximately 1/3 cup of batter onto the griddle for each pancake, leaving 2 inches of space between them to allow for spreading.
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9
Cook for 2-3 minutes. Look for bubbles forming on the surface and the edges appearing set and matte.
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10
Carefully slide a spatula under the pancake and flip in one swift motion. Cook the second side for 1-2 minutes until golden brown.
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11
Transfer cooked pancakes to a wire rack set over a baking sheet in a 200°F (95°C) oven to keep warm while you finish the remaining batter.
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12
Serve immediately in stacks of three, topped with a generous pat of salted butter and a heavy drizzle of warm maple syrup.
💡 Chef's Tips
Do not over-mix the batter; those lumps are essential for a light, airy texture. Ensure your buttermilk and eggs are at room temperature to prevent the melted butter from seizing. Use a heavy-bottomed pan or cast iron for even heat distribution to avoid 'hot spots' and uneven browning. If you don't have buttermilk, mix 2 cups of milk with 2 tablespoons of lemon juice and let sit for 5 minutes. Avoid pressing down on the pancakes with your spatula after flipping, as this crushes the air bubbles.
🍽️ Serving Suggestions
Crispy thick-cut applewood smoked bacon or savory breakfast sausage links. A side of soft-scrambled eggs with chives for the perfect savory-sweet balance. Freshly squeezed orange juice or a hot pot of dark roast coffee. A side of seasonal fresh berries or sliced bananas to cut through the richness. For a true 'dinner' feel, serve with a side of crispy hash browns.