30 minutes
Fluffy, light pancakes made with buttermilk and a few simple ingredients.
tablespoons
teaspoons
teaspoons
teaspoons
cups
Unsalted Butter, melted and cooled
tablespoons
each
teaspoons
1. Prepare the Oven
Start by preparing your oven. Adjust the rack to the middle position and heat it to 200 degrees. Lightly spray a wire rack with vegetable oil spray and place it over a rimmed baking sheet. This setup will keep your pancakes warm and crisp while you cook the remaining batches.
2. Mix Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. This dry mix forms the foundation of your pancake batter.
3. Combine Wet Ingredients
In a large measuring cup, whisk together the buttermilk, melted butter, and egg until they are fully combined.
4. Combine Wet and Dry Ingredients
Make a well in the center of your dry ingredients and pour the buttermilk mixture into the well. Gently whisk the batter until just combined; it’s important that it remains lumpy with a few streaks of flour.
5. Cook Pancakes
Heat a teaspoon of vegetable oil in a 12-inch nonstick skillet over medium heat until the oil is shimmering. Spread the oil around the skillet using a heatproof pastry brush or paper towels. Pour ¼-cup portions of batter onto the skillet. Cook the pancakes until large bubbles appear evenly over the surface, about 2 minutes. Flip them and cook until the second side is golden brown, approximately 1.5 minutes.
6. Keep Pancakes Warm
Serve the pancakes immediately or transfer them to the prepared wire rack in the oven to keep warm as you cook the rest of the batter. Repeat the cooking process with the remaining batter, adding more oil to the skillet as necessary.
Fold 1 cup of fresh or frozen blueberries into the batter just before cooking. The blueberries add a burst of freshness and flavor.
Fold 1 cup of fresh or frozen blueberries into the batter just before cooking. The blueberries add a burst of freshness and flavor.
Incorporate ½ cup of mini chocolate chips into your batter. Taste Profile
Replace the milk in the recipe with buttermilk. Taste Profile
Replace milk with buttermilk. This adds a tangy flavor and makes the pancakes extra tender. Adjust the baking powder to 1 teaspoon and add 1/2 teaspoon of baking soda.
Ensure your buttermilk and eggs are at room temperature for the best rise and to prevent the re-solidification of melted butter, leading to a more uniform batter.
Flip the pancakes only when bubbles form on the surface and the edges are set, usually indicating the bottom has browned perfectly; flip only once to maintain fluffiness.
Mix just until dry ingredients are moistened to avoid developing gluten, which makes pancakes tough; lumps in the batter are fine and will cook out.
Allow the batter to rest for 10 to 20 minutes after mixing to let the flour hydrate, the gluten relax, and leavening agents start working for tender, fluffy pancakes.
Be creative with mix-ins like blueberries or chocolate chips added right after pouring the batter, and experiment with toppings like homemade fruit compotes or whipped cream.
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