Buttermilk Pancakes
Tall, tender buttermilk pancakes with golden, buttery edges, made for a pat of butter and warm maple syrup.
38 min total with steps overlapped (48 min if done in order). 30 min hands-on. Serves 4.
Ingredients
Pancakes
- 2 tbsp unsalted butter, for the griddle
Dry mix
- 2 cups all-purpose flour, spooned and leveled
- 2 tbsp sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp fine salt
Wet mix
- 4 tbsp unsalted butter
- 2 cups buttermilk
- 2 large eggs
- 1 tsp vanilla extract (optional)
Toppings
- 3/4 cup maple syrup
- 2 tbsp salted butter, softened
- 1 cup fresh berries, such as blueberries and raspberries (optional)
Steps
- 0:00 Melt Melt 4 tbsp unsalted butter in a small pan or the microwave and let it cool slightly. (2 min)
- 0:02 Whisk Whisk 2 cups all-purpose flour, 2 tbsp sugar, 2 tsp baking powder, 1 tsp baking soda and 1/2 tsp fine salt in a large bowl. (2 min)
- 0:04 Whisk Whisk 2 cups buttermilk, 2 large eggs and 1 tsp vanilla extract in a second bowl, then whisk in the melted butter. (2 min)
- 0:06 Fold Pour the wet mix into the dry and fold just until no streaks of flour remain. Leave the lumps. (1 min)
- 0:07 Rest Let the batter sit without stirring. (10 min, hands-off)
- 0:07 Warm Gently warm 3/4 cup maple syrup and set out 2 tbsp salted butter and 1 cup fresh berries. (2 min)
- 0:09 Preheat Heat a griddle or large nonstick skillet over medium heat, or an electric griddle to 375°F. (8 min, hands-off)
- 0:17 Cook Grease the griddle with a little unsalted butter and cook 1/4 cup scoops of batter in batches. Flip when bubbles pop on top and the edges look set, then cook until golden underneath, 1 to 2 minutes more. (20 min)
- 0:37 Serve Serve the pancakes hot, in stacks, with the toppings. (1 min)