Fluffy Buttermilk Pancakes

Instructions

There's a reason every diner in America has buttermilk pancakes on the menu. The tang of buttermilk activates the baking soda, creating tiny bubbles that lift the batter sky-high. The most common mistake? Overmixing. Lumps are your friends here.

1. Whisk dry ingredients

   In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.

2. Whisk wet ingredients

   In a separate bowl or large measuring cup, whisk the buttermilk, eggs, melted butter, and vanilla until smooth.

3. Combine — gently!

   Pour the wet ingredients into the dry. Using a wooden spoon or spatula, stir just until barely combined. The batter should be lumpy with a few streaks of flour still visible. Do NOT smooth it out.

4. Rest the batter

   Let the batter sit for 5–10 minutes while you preheat your pan. The rest allows the gluten to relax and the leaveners to start working — your secret to maximum fluff.

5. Heat the griddle

   Heat a non-stick griddle or cast-iron skillet over medium-low heat. Test it by sprinkling a few drops of water — they should dance and evaporate in 2–3 seconds. Lightly butter the surface.

6. Pour the pancakes

   Ladle ¼-cup portions of batter onto the hot surface, leaving room between each. Cook until the surface is dotted with popped bubbles and the edges look set and slightly dry — about 2–3 minutes.

7. Flip once

   Flip and cook the second side for 1–2 minutes, until deep golden and the pancake springs back when pressed gently.

8. Hold and serve

   Transfer cooked pancakes to a 200°F oven on a wire rack to keep warm while you finish the batch. Serve hot with cold butter and warm real maple syrup.