Good pancakes are about two things: not overmixing, and a hot, steady pan. This recipe makes about ten 4-inch pancakes, enough for three or four people.
Makes: about 10 pancakes · Prep: 10 minutes · Cook: 15 minutes
Tips
- No buttermilk? Stir 2 tablespoons of lemon juice or white vinegar into 2 cups of milk and let it sit 5 minutes.
- Keep finished pancakes warm on a sheet pan in a 200°F (95°C) oven.
- Add blueberries by dropping them onto each pancake right after pouring, not into the bowl.
Pair them with a cup of pour-over coffee.
Fluffy Buttermilk Pancakes
Tall, tender café-style buttermilk pancakes with a simple ingredient list.
Ingredients
Method
- Whisk the flour, sugar, baking powder, baking soda and salt in a large bowl.
- In another bowl, whisk the buttermilk, eggs, melted butter and vanilla.
- Pour the wet ingredients into the dry and fold just until no dry flour remains. Small lumps are fine. Rest the batter 5 to 10 minutes.
- Heat a griddle or nonstick skillet over medium heat and brush lightly with butter.
- Pour about 1/4 cup of batter per pancake. Flip when bubbles form on top and the edges look set, about 2 minutes, then cook 1 to 2 minutes more.
Notes
No buttermilk? Stir 2 tablespoons of lemon juice or white vinegar into 2 cups of milk and let it sit 5 minutes. Keep finished pancakes warm in a 200°F (95°C) oven.
🍩 Want something sweet with your coffee? Our sister site Blue Bear Donuts has easy baked mini donuts, pumpkin spice donuts and classic glazed donuts.
