📝 About This Recipe
Transport yourself to a classic American roadside diner with these impossibly light, tangy, and golden-brown buttermilk pancakes. The secret lies in the chemical reaction between real buttermilk and leavening agents, creating a tender crumb and those iconic bubbles that signal a perfect flip. This recipe delivers a nostalgic comfort food experience with a sophisticated balance of salt, sugar, and malt-like richness.
🥗 Ingredients
Dry Ingredients
- 2 cups All-purpose flour (spooned and leveled)
- 3 tablespoons Granulated sugar
- 2 teaspoons Baking powder
- 1 teaspoon Baking soda (crucial for browning and lift)
- 1 teaspoon Fine sea salt
Wet Ingredients
- 2 cups Full-fat buttermilk (shaken well, at room temperature)
- 2 Large eggs (at room temperature)
- 4 tablespoons Unsalted butter (melted and slightly cooled)
- 1 teaspoon Pure vanilla extract
For the Griddle and Serving
- 2 tablespoons Neutral oil or clarified butter (for greasing the pan)
- 1/2 cup Maple syrup (warmed)
- 2 tablespoons Salted butter (for topping)
- 1/2 cup Fresh blueberries (optional garnish)
👨🍳 Instructions
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1
Preheat your oven to 200°F (95°C) and place a wire rack inside a baking sheet. This will keep your pancakes warm and crisp while you finish the batch.
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2
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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3
In a separate medium bowl or large measuring cup, whisk the eggs until the yolks and whites are fully integrated.
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4
Slowly pour the buttermilk and vanilla extract into the eggs, whisking gently to combine.
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5
Gradually whisk the melted (and cooled) butter into the wet mixture. Adding it slowly prevents the butter from clumping if the buttermilk is still slightly cool.
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6
Make a well in the center of the dry ingredients and pour in the wet mixture all at once.
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7
Using a rubber spatula, fold the ingredients together until just combined. Stop as soon as the flour streaks disappear; the batter should be thick and lumpy. Do not overmix!
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8
Let the batter rest for 10 minutes. This allows the flour to hydrate and the baking soda to begin reacting with the buttermilk for maximum fluffiness.
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9
Heat a large non-stick skillet or cast-iron griddle over medium heat. Test the heat by flicking a drop of water onto the surface; it should dance and sizzle.
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10
Lightly coat the surface with oil or clarified butter using a folded paper towel to ensure an even, thin film.
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11
Ladle 1/3 cup of batter onto the griddle for each pancake, being careful not to crowd the pan.
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12
Cook for 2-3 minutes. Look for bubbles forming on the surface and the edges beginning to look set and matte.
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13
Carefully flip the pancakes with a thin spatula. The bottom should be a beautiful golden brown.
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14
Cook the second side for another 1-2 minutes until puffed and golden. Transfer to the warm oven while you repeat with the remaining batter.
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15
Serve immediately in stacks, topped with a pat of salted butter and a generous drizzle of warm maple syrup.
💡 Chef's Tips
Avoid overmixing the batter at all costs; lumps are your friend and lead to a tender pancake, whereas a smooth batter results in a rubbery texture. If you don't have buttermilk, you can mimic it by adding 1 tablespoon of lemon juice to 1 cup of milk, but real buttermilk provides a superior rise and flavor. Use a neutral oil like grapeseed or clarified butter for frying; regular butter contains milk solids that can burn at the temperature needed for pancakes. For even cooking, wipe the pan clean between batches and apply a fresh, thin layer of oil to prevent dark spots. To add mix-ins like blueberries or chocolate chips, sprinkle them onto the pancake once it's on the griddle rather than stirring them into the batter bowl.
🍽️ Serving Suggestions
Serve with a side of crispy thick-cut applewood smoked bacon or savory breakfast sausage links. Pair with a hot cup of medium-roast diner-style coffee or a chilled glass of fresh orange juice. Top with a dollop of whipped cream and macerated strawberries for a more decadent 'weekend brunch' feel. A side of soft scrambled eggs with chives provides a perfect savory contrast to the sweet syrup. Drizzle with honey and a sprinkle of toasted pecans for a Southern-inspired twist.