Pancakes & Waffles
Fluffy Buttermilk Pancakes
Tall, cloud-soft pancakes with crisp golden edges. The buttermilk and a rested batter do all the heavy lifting.
Ingredients
- 2 cups (250g) all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 2 cups (480ml) buttermilk
- 2 large eggs
- 3 tablespoons butter, melted, plus more for the pan
- 1 teaspoon vanilla extract
Method
- Whisk the flour, sugar, baking powder, baking soda and salt in a large bowl.
- In a second bowl, whisk the buttermilk, eggs, melted butter and vanilla until smooth.
- Pour the wet into the dry and stir just until combined — lumps are good. Let the batter rest 10 minutes; this is the secret to fluff.
- Heat a nonstick pan or griddle over medium and brush with butter. Pour 1/4 cup batter per pancake.
- Cook until bubbles form and the edges look set, about 2 minutes, then flip and cook 1–2 minutes more until golden.
- Keep warm in a 200°F (95°C) oven while you finish the batch. Serve with butter and maple syrup.
Cook's notes
- No buttermilk? Stir 2 tablespoons lemon juice into 2 cups milk and wait 5 minutes.
- Don't press the pancakes with the spatula — you'll squeeze the air right out.
- A scoop or measuring cup keeps every pancake the same size and cook time.
More breakfast ideas
Sweet Mornings
Classic French Toast
Custardy in the middle, caramelized at the edges. Day-old bread is the move, and a splash of vanilla makes it sing.
Eggs
The Perfect Cheese Omelette
Soft, just-set, and folded around a melty middle. Low heat and constant motion turn three eggs into something French-bistro good.
Make-Ahead
5-Minute Overnight Oats
Stir it tonight, grab it tomorrow. A creamy, no-cook base you can flavor a dozen ways for the whole week.