The Fluffy Buttermilk Pancakes I Make Every Single Weekend
Ingredients
1 ½ cups all-purpose flour
3 ½ tsp baking powder
1 tsp salt
1 tbsp granulated sugar
1 ¼ cups buttermilk (regular milk works too, more on that below)
1 large egg
3 tbsp unsalted butter, melted
1 tsp vanilla extract
Extra butter or oil for the pan
Two mixing bowls (one for dry, one for wet)
A whisk
Measuring cups and spoons
A non-stick skillet or griddle
A spatula
A ¼ cup measuring cup or ladle, for even pancakes
A wire rack (keeps them from getting soggy while you cook the rest)
Instructions
- Step 1: Whisk the dry ingredients. In a large bowl, whisk together the flour, baking powder, salt, and sugar. Get it evenly mixed now so you're not fighting clumps of baking powder later.
- Step 2: Whisk the wet ingredients. In a second bowl, whisk the buttermilk, egg, melted butter, and vanilla until smooth.
- Step 3: Combine, but barely. Pour the wet mix into the dry mix. Stir with a spoon or spatula until just combined. Lumps are good here. Truly.
- Step 4: Let the batter rest. Set it aside for 5 to 10 minutes. This is the step almost everyone skips, and it's the one that makes the biggest difference.
- Step 5: Heat your pan. Set your skillet to medium-low heat and add a small pat of butter. You want it melted and just barely sizzling, not smoking.
- Step 6: Cook the pancakes. Pour ¼ cup of batter per pancake onto the pan. Cook for 2 to 3 minutes, until bubbles form across the top and the edges look set. Flip once. Cook another 1 to 2 minutes on the other side.
- Step 7: Keep them warm. Transfer finished pancakes to a wire rack set over a baking sheet in a 200°F oven while you cook the rest. Stacking them straight on a plate traps steam and turns the bottoms soggy.