Description
Tender, light pancakes with pillowy interiors and crisp edges made with tangy buttermilk. These melt-in-your-mouth American breakfast staples balance sweetness and acidity for warm, golden-brown perfection.
Ingredients
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
2 tablespoons granulated sugar
1/4 teaspoon salt
2 large eggs
1 teaspoon vanilla extract
2 cups buttermilk
2 tablespoons unsalted butter, melted
Instructions
Whisk buttermilk, eggs, sugar, baking soda, and vanilla in a large bowl. Let sit 5 minutes
Stir in flour, baking powder, and salt until just combined. Lumpiness is okay
Cover and refrigerate 10-15 minutes
Preheat a skillet to medium-low (300°F/150°C)
Warm butter in the pan until shimmering but not smoking
Use a 1/4 cup measure to pour batter. Dampen the back of a spoon and gently press down to level the batter
Notes
Substitute buttermilk with 1 cup milk + 1 tbsp lemon juice if unavailable
For extreme fluffiness, replace 1/4 cup all-purpose flour with cake flour
Resting the batter relaxes gluten for a lighter texture
Maintain medium heat to prevent burning and oil absorption
- Prep Time: 10
- Cook Time: 20
- Category: Recipes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 220
- Sugar: 3g
- Sodium: 130mg
- Fat: 8g
- Saturated Fat: 5g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 65mg