Fluffy Buttermilk Pancakes

Buttermilk, a little vanilla, and gentle mixing make these diner-style pancakes tender through the middle with crisp golden edges.

30 min

4 servings

Ingredients

2 cups all-purpose flour

2 tbsp granulated sugar

2 tsp baking powder

1 tsp baking soda

3/4 tsp fine salt

2 cups buttermilk

2 large eggs

1 tsp vanilla extract

4 tbsp unsalted butter, melted and divided

1 cup blueberries or chocolate chips, optional

Large mixing bowl · Whisk · Rubber spatula · Large nonstick skillet or griddle · 1/4-cup measure · Sheet pan and wire rack

Buttermilk substitute

For 2 cups buttermilk, stir lemon juice or white vinegar into a measuring cup, add milk to reach the needed volume, and let it stand briefly.

Choose an add-in

Use blueberries for bright bursts of fruit or chocolate chips for a sweeter, dessert-like stack; add either after portioning the batter.

01. Warm a rack over a sheet pan in a 200 F oven so completed pancakes stay crisp instead of steaming in a stack.

02. Whisk flour, sugar, baking powder, baking soda, and salt until evenly combined.

03. Whisk buttermilk, eggs, vanilla, and all but 1 tbsp of the melted butter until smooth.

04. Fold wet ingredients into dry only until the flour disappears; small lumps protect a tender texture.

05. Use medium-low heat and a thin film of butter; a test drop should sizzle gently, never smoke.

06. Cook 1/4-cup rounds, adding blueberries or chocolate chips to the wet tops if desired.

07. Flip only after bubbles rise and edges set, then cook the second side until golden and springy.

08. Move pancakes to the warm rack in one layer and re-butter the skillet between batches as needed.

09. Serve promptly with butter and maple syrup while the edges are still crisp and the centers are fluffy.