Light, fluffy buttermilk pancakes with tender crumb and perfect golden color. This recipe uses proper technique for maximum fluffiness without overmixing.
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14 items
Mix dry ingredients - In large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt until well combined and no lumps remain.
Mix wet ingredients - In separate medium bowl, whisk together buttermilk, eggs, melted butter, and vanilla extract until smooth and well combined.
Combine wet and dry - Pour wet ingredients into dry ingredients. Using rubber spatula or wooden spoon, gently fold together with 8-10 broad strokes until just combined. Batter should be lumpy with some dry flour streaks visible - do not overmix or pancakes will be tough. A few lumps are perfect.
Rest batter - Let batter sit undisturbed for 5 minutes while griddle heats. This allows flour to hydrate and baking powder to activate, creating fluffier pancakes. Batter will thicken slightly as it sits.
Preheat griddle - Heat large griddle or non-stick skillet over medium heat (about 175°C/350°F if griddle has temperature control). Test heat by flicking few drops of water on surface - should sizzle and evaporate immediately. Melt small pat of butter and spread across griddle.
Cook first side - Using 1/4 cup measure or ladle, pour batter onto hot griddle, spacing pancakes about 5cm apart. Don't spread batter - let it settle naturally into round shape. Cook for 2-3 minutes without touching until bubbles form across entire surface, edges look dry and set, and bubbles start to pop and stay open.
Flip pancakes - Using wide spatula, flip each pancake in one smooth motion. Cook second side for 1-2 minutes until golden brown and pancake springs back when gently pressed with finger. Pancake should be golden brown on both sides.
Keep warm and repeat - Transfer cooked pancakes to wire rack set on baking sheet in oven preheated to 95°C (200°F) to keep warm while cooking remaining batches. Add small pat of butter to griddle between batches. Repeat cooking process with remaining batter - should make about 12 pancakes total (3 per person).
Serve immediately - Stack 3 pancakes per plate. Top with pat of softened butter and drizzle generously with warm maple syrup. Serve while hot for best texture and flavor.
