# Buttermilk Pancakes

Tall, tender buttermilk pancakes with golden, buttery edges, made for a pat of butter and warm maple syrup.

- Total time: 38 min (one cook, steps overlapped; 48 min if done strictly in order)
- Hands-on time: 30 min
- Serves: 4 (about 16 pancakes)
- Difficulty: easy
- Source: https://dagwood.blrbdigital.com/r/buttermilk-pancakes

## Ingredients

### Pancakes

- 2 tbsp unsalted butter, for the griddle. Substitutes: neutral oil (Won't scorch between batches, but browns less)

### 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. Substitutes: neutral oil (Less buttery, slightly crisper edges)
- 2 cups buttermilk. Substitutes: milk plus 2 tbsp lemon juice (Let it sit 5 minutes first. A little less tangy and lofty); plain yogurt thinned with milk (About 3 parts yogurt to 1 part milk. Tangy and tender)
- 2 large eggs
- 1 tsp vanilla extract (optional)

### Toppings

- 3/4 cup maple syrup. Substitutes: honey (Sweeter and floral. Warm it so it pours)
- 2 tbsp salted butter, softened
- 1 cup fresh berries, such as blueberries and raspberries (optional)

## Steps (in the fastest order for one cook)

1. [0:00] **Melt** (Wet mix): Melt 4 tbsp unsalted butter in a small pan or the microwave and let it cool slightly. _(2 min, hands-on)_
2. [0:02] **Whisk** (Dry mix): 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, hands-on)_
3. [0:04] **Whisk** (Wet mix): Whisk 2 cups buttermilk, 2 large eggs and 1 tsp vanilla extract in a second bowl, then whisk in the melted butter. _(2 min, hands-on, critical path)_
4. [0:06] **Fold** (Pancakes): Pour the wet mix into the dry and fold just until no streaks of flour remain. Leave the lumps. _(1 min, hands-on, critical path)_
   - Why: Overmixing builds gluten, which makes pancakes tough and flat.
5. [0:07] **Rest** (Pancakes): Let the batter sit without stirring. _(10 min, hands-off, optional, critical path)_
   - Why: The flour hydrates and bubbles form, so the pancakes rise taller.
6. [0:07] **Warm** (Toppings): Gently warm 3/4 cup maple syrup and set out 2 tbsp salted butter and 1 cup fresh berries. _(2 min, hands-on, optional)_
7. [0:09] **Preheat** (Pancakes): Heat a griddle or large nonstick skillet over medium heat, or an electric griddle to 375°F. _(8 min, hands-off, medium, critical path)_
8. [0:17] **Cook** (Pancakes): 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, hands-on, medium, critical path)_
9. [0:37] **Serve** (Pancakes): Serve the pancakes hot, in stacks, with the toppings. _(1 min, hands-on, critical path)_

## Graph

Each step lists the steps that must finish before it starts.

- preheat (can start immediately)
- whisk-dry (can start immediately)
- melt (can start immediately)
- whisk-wet after melt
- combine after whisk-dry, whisk-wet
- rest after combine
- cook after rest, preheat
- toppings (can start immediately)
- serve after cook, toppings

## Notes

- The first pancake is a test. If it browns before bubbles form on top, turn the heat down a notch.
- Hold finished pancakes on a rack in a 200°F oven so everyone can eat at once.
- Batter too thick to pour? Loosen it with a splash of milk instead of stirring more.

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Recipe graph by Dagwood (https://dagwood.blrbdigital.com). Licensed CC BY 4.0. JSON graph: https://dagwood.blrbdigital.com/r/buttermilk-pancakes.json