Buttermilk Pancakes
Thick, tender pancakes from a barely-mixed buttermilk batter cooked on a moderate griddle. The lumps are intentional; overmixing is what makes pancakes rubbery.
- 1
Set a griddle or large skillet over medium heat to warm, about 350°F. A drop of water should sizzle and skate across it.
- 2
Whisk the flour, sugar, baking powder, baking soda, and salt together in a large bowl.
- 3
In a second bowl, whisk the buttermilk, eggs, and melted butter until smooth.
- 4
Pour the wet mixture into the dry and stir with a fork just until no dry flour remains. The batter should still be lumpy. Let it rest 5 minutes.
- 5
Butter the griddle lightly. Pour on 1/4-cup portions, leaving room between them. Cook until bubbles break the surface and the edges look dry and matte, 2 to 3 minutes.
- 6
Flip once and cook until the second side is golden and the center springs back when pressed, 1 to 2 minutes. Repeat, buttering the griddle between batches.
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups buttermilk
- 2 large eggs
- 4 tablespoons unsalted butter, melted and slightly cooled, plus more for the griddle
Instructions
- 1
Set a griddle or large skillet over medium heat to warm, about 350°F. A drop of water should sizzle and skate across it.
- 2
Whisk the flour, sugar, baking powder, baking soda, and salt together in a large bowl.
- 3
In a second bowl, whisk the buttermilk, eggs, and melted butter until smooth.
- 4
Pour the wet mixture into the dry and stir with a fork just until no dry flour remains. The batter should still be lumpy. Let it rest 5 minutes.
- 5
Butter the griddle lightly. Pour on 1/4-cup portions, leaving room between them. Cook until bubbles break the surface and the edges look dry and matte, 2 to 3 minutes.
- 6
Flip once and cook until the second side is golden and the center springs back when pressed, 1 to 2 minutes. Repeat, buttering the griddle between batches.