Classic Buttermilk Pancakes
The goal is a flapjack with a tight, even crumb that holds its structure when stacked. Over-mixing the batter is the only way to ruin these; keep it lumpy and keep it light.
Temperature control is your primary job.
If your pan is too hot, the middle stays raw while the exterior burns. Test the heat with a tiny drop of batter—if it sizzles aggressively, turn the flame down.
- large mixing bowl
- whisk
- heavy-bottomed cast iron skillet or griddle
- ladle
- spatula
What goes in.
- 1.5 cupsall-purpose flour
- 3 tbspsugar
- 1.5 tspbaking powder
- 0.5 tspbaking soda
- 0.5 tspfine sea salt
- 1.5 cupsbuttermilk
- 1large egg
- 3 tbspunsalted butter, melted and cooled
Respect the lumps
Stop mixing the moment the dry flour streaks disappear. Lumps are not your enemy; they are the guarantee that your pancakes won't turn into rubbery hockey pucks.
The method.
Combine dry
Whisk flour, sugar, baking powder, baking soda, and salt in a large bowl. Ensure the leavening agents are distributed evenly.
Mix wet
In a separate vessel, whisk the buttermilk, egg, and melted butter until homogenous.
Combine
Pour the wet ingredients into the dry. Use your whisk or a spatula to fold until the batter just comes together. Leave those lumps alone.
Rest
Let the batter sit undisturbed for 10 minutes. This allows the flour to hydrate and the leavening agents to activate.
Cook
Heat your skillet over medium-low. Wipe with a thin layer of oil. Ladle batter into the pan. Wait for bubbles to form across the surface and the edges to look set before flipping.
Finish
Cook the second side for about 60 seconds until golden brown. Serve immediately.
Other turns to take.
Blueberry
Drop fresh berries onto the wet batter surface immediately after pouring into the skillet, rather than folding them into the bowl.
Spiced
Add 1 tsp of ground cinnamon and a pinch of nutmeg to the dry ingredients.
When it doesn't go to plan.
Use a squeeze bottle to pour the batter for perfectly circular, even-sized pancakes.
If the batter gets too thick after resting, add a splash of buttermilk to loosen it.
Keep finished pancakes in a low oven (200°F) on a wire rack to prevent them from getting soggy.
The ones that keep coming up.
Why did my pancakes come out tough?
You likely over-mixed the batter or worked it too hard with the whisk. Handle it gently.
Can I use regular milk?
You can, but they will lack the rise and tang provided by the acidity in buttermilk. If using regular milk, add a teaspoon of lemon juice and let it sit for 5 minutes before using.
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