Fluffy Buttermilk Pancakes

Steps

1. 1.

   1.

   Whisk the Dry Ingredients** In a large bowl, whisk the flour, sugar, baking powder, baking soda, and salt until the mixture looks even and there are no streaks of baking soda. This keeps the lift consistent from pancake to pancake.

2. 2.

   Mix the Wet Ingredients

   In a second bowl, whisk the buttermilk, eggs, melted butter, and vanilla until the eggs are fully broken up and the mixture is uniform. Cold buttermilk will seize the butter into little flecks, so room temperature helps.

3. 3.

   Fold and Rest

   Pour the wet mixture into the dry. Fold with a spatula just until the flour disappears — the batter should be thick and lumpy, not smooth. Let it sit for 10 minutes at room temperature. It will puff slightly and thicken; that rest is what gives you height.

4. 4.

   Heat the Pan

   Set a nonstick skillet or griddle over medium heat for 2 to 3 minutes. A drop of water should sizzle and dance, not vanish on contact. Film the pan with a little butter and wipe out the excess so the cakes brown instead of frying.

5. 5.

   Cook the Pancakes

   Scoop about 60 ml (1/4 cup) of batter per pancake, leaving space between them. Cook 2 to 3 minutes, until bubbles open across the surface and the edges look set and faintly dry. Flip once and cook 1 to 2 minutes more, until the underside is golden. Do not press them. Adjust the heat if they are browning before the centers cook through.

6. 6.

   Keep Warm and Serve

   Transfer finished pancakes to a plate in a 95°C / 200°F oven while you cook the rest, adding a little more butter to the pan as needed. This batch makes about 12 pancakes. Serve immediately with butter and maple syrup, or yogurt and berries if you want something lighter.