The Best Buttermilk Pancakes

Buttermilk pancakes that are lighter than air, melt in your mouth, stackable pancakes that have a nice tang from the buttermilk. Almost crêpe like, so you’ll be able to eat more than one without feeling stuffed.

I’m so excited to finally be sharing this recipe. I’ve been making this recipe for over 30 years and it has never failed to get the biggest and BEST compliments, even from a friend who hates pancakes. I’m not a fan of boxed pancakes because of the taste and texture. I also don’t like cakey pancakes because I can eat only one and it feels like I’m in a food coma afterwards.

This recipe makes lighter than air, melt in your mouth, stackable pancakes that have a nice tang from the buttermilk. These are almost crêpe like. I love them so many ways, drizzled with warm pure maple syrup, slathered with Nutella, or smeared with cream cheese and blueberry jam.

TECHNIQUES TO MAKE THE BEST BUTTERMILK PANCAKES

MIX LIGHTLY

• Pancakes require minimal mixing to avoid forming toughening gluten. To ensure that you mix the batter well without overmixing, whisk the dry ingredients in a larger bowl and whisk the wet ingredients in a separate smaller bowl.
• Make a well in the dry ingredients. Add the wet ingredients to the dry ingredients, to avoid flour flying up. Gluten in the flour is only formed when moistened with the wet ingredients.
• Whisk the batter enough to combine without overmixing. It should have some lumps remaining, like a cake batter.

GIVE BATTER A REST

• Give the batter a rest of at least 5-15 minutes for even hydration and the gluten to relax.
• Some of the lumps with smooth out while resting. You’ll see the difference.

TEST RUN

• Grease with a rub of butter or cooking spray. You don’t want to fry the pancakes, so minimal greasing is best.
• To test the temperature, throw a few drops of water on the griddle and it should sizzle.
• I always call my first pancake on the griddle, the “sacrificial pancake” to ensure the griddle is hot and greased. It’s edible but not as pretty on the top.

INGREDIENTS FOR BEST BUTTERMILK PANCAKES

• All-purpose flour
• Baking powder
• Baking soda
• Salt
• Sugar
• Eggs
• Buttermilk
• Unsalted butter

HOW TO MAKE THE BEST BUTTERMILK PANCAKES

• Preheat the oven to 175°F or warm setting, with a baking sheet and piece of foil inside to cover the cooked pancakes to keep them warm before serving.
• In a large bowl whisk together flour, baking powder, baking soda, salt, and sugar; set aside.
• In another medium size bowl, whisk together eggs, buttermilk, and melted butter.
• Add the egg mixture to the dry ingredients; whisk to combine with as few strokes as possible. (The batter should have some medium lumps).
• Let the batter rest for at least 5-15 minutes.
• Meanwhile heat the griddle to 375°F. For 4-inch pancakes, use ¼ cup and for 6-inch pancakes use ½ cup.
• Grease griddle with cooking spray or butter, pour batter on griddle, spacing 2-inches away from each other.
• When bubbles appear on the surface of the pancakes and the undersides are lightly browned, turn and cook for about 2 minutes longer, until lightly browned on the bottom.
• Repeat with remaining batter, keeping finished pancakes on a baking sheet lightly covered with foil in the oven.

NOTES

• If you find the buttermilk flavor too strong, I recommend reducing the buttermilk to 2 cups and the flour to 2 cups. I’ve made it this way before because I ran out of buttermilk and it turned out delicious.