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
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.
Notes
Do not overmix batter to keep pancakes fluffy.