Description

Ditch the pancake mix and make these lofty, fluffy homemade buttermilk pancakes instead! Made from scratch with thick and tangy cultured buttermilk, these pancakes are golden with slightly crisp edges and fluffy centers. Serve warm with butter and maple syrup!

Ingredients

2 cups (280 g) all-purpose flour
2 Tbsp (25 g) granulated sugar
1 tsp (5 g) baking powder
1/2 tsp baking soda
1/2 tsp (3 g) salt
2 cups (480 g) buttermilk, at room temperature
2 large eggs (100 g), at room temperature
1/4 cup (56 g) unsalted butter, melted and cooled
1 tsp (4 g) vanilla extract
Maple syrup and butter, for serving

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Instructions

Preheat oven to 225°F. Place a wire rack on a rimmed baking sheet and place in the middle of the oven to keep cooked pancakes warm.
Make pancakes: Whisk together flour, granulated sugar, baking powder, baking soda, and salt in a large bowl. Make a well in the center of the mixture. Combine buttermilk, eggs, melted butter, and vanilla in a medium bowl. Whisk well for 1 minute until smooth. Add buttermilk mixture to flour mixture and fold in just until incorporated. Expect a lumpy batter – totally ok! Do not overmix.
Let batter stand for 5 minutes and heat a lightly oiled large nonstick skillet over medium heat.
Cook pancakes: Spray a 1/3 measuring cup with nonstick spray. Use the measuring cup to pour a scant 1/3 cup of batter onto the preheated skillet. Cook until edges are set and bubbles on the surface are beginning to burst, about 2 minutes. Flip pancakes with a silicone spatula and cook until the other side is golden brown, about 2 minutes. Repeat with remaining batter.
Serve pancakes immediately, or transfer to the wire rack in the oven to keep warm until you’re ready to enjoy.

Notes

Freeze pancakes: Let pancakes cool completely, then layer between pieces of wax paper and transfer to a freezer bag. Freeze for up to 2 months. When you’re ready to enjoy, re-heat in a warm oven or in a warm skillet with a pat of butter until heated through.

Adapted from The Cook’s Illustrated Cookbook.