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Buttermilk Pancakes
Light, fluffy, tangy. Rest the batter—trust the process.
Ingredients
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- 2 cups all-purpose flour
- 2 tbsp sugar
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 2 cups buttermilk
- ¼ cup sour cream
- 2 eggs
- 3 tbsp butter, melted
- 1 tsp vanilla extract
Instructions
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- Whisk flour, sugar, baking powder, baking soda, and salt in a large bowl.
- In another bowl, whisk buttermilk, sour cream, eggs, melted butter, and vanilla.
- Pour wet ingredients into dry. Stir until JUST combined. Lumps are okay—don't overmix or you'll get tough pancakes.
- Let batter rest . This allows gluten to relax and leavening to activate.
- Heat griddle or nonstick pan over medium-low heat. Lightly butter the surface.
- Pour ¼ cup batter per pancake. Cook until bubbles form on surface AND edges look set, about .
- Flip when holes form in the bubbles (not just bubbles appearing). Cook more until golden.
- Serve immediately with butter and maple syrup.
Notes
- REAL buttermilk matters: The acid reacts with baking soda for lift. Homemade substitute works but won't be as fluffy.
- DON'T overmix: Lumpy batter = fluffy pancakes. Smooth batter = tough pancakes.
- REST the batter: 10 minutes lets the flour hydrate and gluten relax.
- When to flip: Not just when bubbles appear—wait until holes form and edges are set.
- Keep warm: Hold cooked pancakes on wire rack in 200°F oven while cooking the rest.
Adapted from Serious Eats