Original video by @PreppyKitchen — all credit to the creator. Full write-up on their site ↗
Fluffy Buttermilk Pancakes
Tall, tender buttermilk pancakes made from a thick batter that rests before cooking. They come out golden outside and airy inside, ready for butter and maple syrup.
Ingredients
- 2 cupsall-purpose flour · 240g
- 1 tablespoongranulated sugar
- 1 1/2 teaspoonsbaking powder
- 1 teaspoonbaking soda
- 1 teaspoonsalt
- 2 cupsbuttermilk · 480ml
- 2large eggs · room temperature
- 2 teaspoonsvanilla extract
- 3 tablespoonsbutter · melted, plus more for the pan
Steps
- 1
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- 2
In a medium bowl, whisk together the buttermilk, eggs, and vanilla until well combined.
- 3
Pour the buttermilk mixture into the flour mixture, then add the melted butter. Fold until just combined, leaving a few lumps. Set the batter aside to rest while you heat the skillet.
- 4
Heat a large skillet or griddle over medium heat until a few drops of water flicked onto it dance and evaporate within 5-10 seconds. Brush lightly with butter.
- 5
Working in batches, gently scoop about 1/4 to 1/3 cup of batter into the pan for each pancake, leaving space between them to spread.
- 6
Cook for 3-4 minutes, until the bottoms are golden and bubbles appear on top. Flip and cook 2-3 minutes more, until golden brown.
- 7
Brush the pan with more butter between batches as needed, and adjust the heat between medium and medium-low so the pancakes brown evenly.
- 8
Serve hot with butter and a drizzle of maple syrup.
Creator's notes
The batter is deliberately thicker than most and rests before cooking. In testing, the thicker batter made the fluffiest pancakes. Leave a few lumps and scoop gently so the batter stays airy.
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