Pancakes

Classic American Fluffy Buttermilk Pancakes

Tall, tender pancakes with crisp golden edges, stacked high and finished with a generous pour of real maple syrup. The weekend breakfast centerpiece as served across the United States.

Prep

10 min

Cook

15 min

Total

25 min

Serves

4 (about 8 pancakes)

Difficulty

Easy

Recipe ingredients

• •250 g (2 cups) all-purpose flour
• •30 g (¼ cup) granulated sugar
• •8 g (2 tsp) baking powder
• •4 g (1 tsp) baking soda
• •3 g (½ tsp) fine sea salt
• •480 ml (2 cups) buttermilk, well-shaken; substitute with 480 ml whole milk + 15 ml lemon juice rested 5 min if unavailable
• •2 whole (2 large) eggs, room temperature, lightly beaten
• •56 g (4 tbsp) unsalted butter, melted and slightly cooled, plus more for the griddle
• •5 ml (1 tsp) pure vanilla extract
• •pure maple syrup, to taste, Grade A Dark Amber for the traditional flavor
• •extra butter, to taste, for serving

Steps

1. 1 Heat a heavy griddle or large nonstick skillet over medium heat (around 190 °C / 375 °F surface temp). Brush lightly with butter and wipe excess with a paper towel.
2. 2 In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until evenly combined.
3. 3 In a second bowl, whisk the buttermilk, eggs, melted butter, and vanilla until smooth.
4. 4 Pour the wet ingredients into the dry ingredients. Stir with a spatula just until the flour disappears; small to medium lumps are fine. Do not overmix — this is the key to a tall, tender pancake. Let the batter rest 5 minutes while the griddle finishes heating.
5. 5 Test the griddle: flick a few drops of water on it; if they dance and evaporate in 2–3 seconds, it is ready. Lightly butter again if needed.
6. 6 Pour 60 ml (¼ cup) batter per pancake onto the griddle, leaving 5 cm between rounds. Cook undisturbed for 2–3 minutes, until bubbles form across the surface and the edges look set and dry.
7. 7 Flip carefully and cook 1–2 minutes more, until the underside is golden brown and the center springs back when gently pressed. Internal doneness: no wet batter visible at the sides.
8. 8 Transfer cooked pancakes to a baking sheet in a 95 °C / 200 °F oven to keep warm. Repeat with remaining batter, re-buttering the griddle as needed.
9. 9 Stack 2–3 pancakes per plate, top with a pat of butter, and serve immediately with warm maple syrup poured generously over the stack.