Fluffy Buttermilk Pancakes
This recipe produces thick, fluffy pancakes. The batter is intentionally thick and lumpy, which is key to the texture.
Ingredients
- 1 cup all-purpose flour
- 1 large egg, lightly beaten
- 1 tablespoon granulated sugar
- 1/2 teaspoon Kosher salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 cup buttermilk
- 1 tablespoon unsalted butter, melted and cooled
Make the Batter
In a large bowl, whisk together the all-purpose flour, sugar, Kosher salt, baking powder, and baking soda.
In a separate medium bowl, whisk the lightly beaten egg and the buttermilk. Pour in the melted and cooled butter and whisk to combine.
Pour the wet ingredients into the dry ingredients. Stir with a spatula or wooden spoon only until the flour is just combined.
Do not overmix. The batter should be thick, and plenty of small lumps are perfectly fine – this is what helps the pancakes stay fluffy.
Cook the Pancakes
Set a heavy skillet or cast-iron pan over medium heat. A well-heated pan is critical for getting an even, golden-brown color.
Once the pan is hot, add a small amount of butter and let it melt.
Spoon the batter onto the skillet; it will be thick but should spread slightly on its own. Cook until you see bubbles forming and breaking on the surface and the edges look set. This usually takes ~2-3 minutes.
Flip the pancake and cook the other side for another ~1-2 minutes, or until it’s golden brown and cooked through.
To keep the finished pancakes warm, you can place them on a baking sheet in an oven set to ~200F while you finish the rest of the batter.
Fluffy Buttermilk Pancakes
Ingredients
- 1 cup all-purpose flour
- 1 large egg lightly beaten
- 1 tablespoon granulated sugar
- 1/2 teaspoon Kosher salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 cup buttermilk
- 1 tablespoon unsalted butter melted and cooled
Method
- Whisk flour, sugar, salt, baking powder, and baking soda in a large bowl.
- In another bowl, whisk egg, buttermilk, and melted butter.
- Pour wet ingredients into dry ingredients. Stir just until combined. Lumps are okay.
- Heat skillet over medium heat. Add butter.
- Spoon batter onto skillet. Cook 2-3 minutes until bubbles form and edges set.
- Flip pancake. Cook 1-2 minutes until golden brown.
- Optional: Keep pancakes warm in 200F oven while cooking remaining batter.
