Super Fluffy Buttermilk Pancakes: A Breakfast Worth Getting Out of Bed For
Updated: 5 days ago
I have a particular fondness for pancakes.
Not the thin, delicate sort that you roll around a little lemon juice and sugar, although I wouldn't turn one down. I'm talking about proper American breakfast pancakes. Thick, golden, wonderfully soft pancakes that arrive in a generous stack, with a little butter slowly melting over the top and maple syrup finding its way into every available corner.
Over the years, I've eaten my fair share of disappointing pancakes. Some have been so dense they could have served as emergency doorstops. Others were beautifully browned on the outside but had a rather unfortunate layer of uncooked batter in the middle.
A good pancake shouldn't require extraordinary culinary skill. But a few small details make a remarkable difference: buttermilk for a gentle tang, melted butter for richness, eggs and buttermilk beaten until frothy, and, most important of all, a batter that isn't overmixed.
Although I should warn you that the first pancake rarely makes it to the table. At least not in my kitchen.
TIME About 45 minutes | SERVES 4 | LEVEL Easy |
BEFORE YOU START This recipe uses skills from my Kitchen School. Each lesson takes about five minutes to read. |
Why You'll Love It
THICK AND FLUFFY Tender centres with lightly crisp edges | BUTTERMILK TANG Balances the sweetness of the maple syrup |
WHIPPED FOR LIFT Eggs and buttermilk beaten until frothy | ON THE TABLE IN 45 Including a short 15-minute rest |
Tested in my kitchen · As seen on TODAY and The Tonight Show · Parade magazine's chef for 10 years · About Chef Jon → |
Super Fluffy Buttermilk Pancakes
Makes 10 to 12 medium pancakes (serves 4) | Prep: 10 minutes | Rest: 15 minutes | Cook: 20 minutes | Total: about 45 minutes
Ingredients
For the Pancakes
2 large eggs, at room temperature
1¼ cups (300 ml) buttermilk, at room temperature
3 tablespoons (43 g) unsalted butter, melted and slightly cooled
1 teaspoon pure vanilla extract
1½ cups (180 g) all-purpose (plain) flour
2 tablespoons (25 g) granulated sugar
2 teaspoons baking powder
½ teaspoon baking soda (bicarbonate of soda)
¾ teaspoon fine table salt
A little extra butter, for greasing the pan
For Serving
Pure maple syrup
Softened salted butter
Fresh blueberries or strawberries, optional
A light dusting of powdered (icing) sugar, optional
Instructions
STEP 1 OF 8
Beat the Eggs and Buttermilk
Melt the butter in a small saucepan or the microwave and let it cool slightly.
In a large bowl, beat the eggs and buttermilk with an electric hand mixer for 2 to 3 minutes, until light and frothy. Buttermilk is thicker than ordinary milk, so it may not get quite as foamy. Stir in the melted butter and vanilla.
STEP 2 OF 8
Mix the Dry Ingredients
In a separate bowl, whisk together the flour, sugar, baking powder, baking soda and salt.
STEP 3 OF 8
Fold Gently
Add the dry ingredients to the buttermilk mixture. Put the mixer away and fold everything together with a rubber spatula or large spoon until the flour is just incorporated.
You'll know it's right when the batter is thick and slightly lumpy. A few little lumps are welcome. |
Chef Jon's tip: Stop mixing as soon as the flour disappears. Overmixing develops the gluten and makes pancakes tough instead of tender. |
STEP 4 OF 8
Rest the Batter
Leave the batter at room temperature for about 15 minutes. It will thicken slightly as the flour absorbs the liquid. Just enough time to put the coffee on and warm the maple syrup.
You'll know it's right when the batter falls slowly from a spoon rather than pouring like thin cream. |
If something's off: if it gets very thick, gently fold in a tablespoon or two of extra buttermilk. |
STEP 5 OF 8
Heat the Pan
Heat a heavy frying pan, cast-iron skillet or nonstick griddle over medium to medium-low heat. On an electric griddle, start at about 350°F (175°C).
Lightly grease the surface with a little butter, wiping away any excess with a paper towel.
Chef Jon's tip: Treat the first pancake as a test of the pan temperature. If it browns too quickly, turn the heat down. And it makes a perfectly acceptable snack for the cook. |
STEP 6 OF 8
Pour and Cook
Using a ¼-cup (60 ml) measure, pour the batter into the hot pan and let it spread naturally into a round. Cook for 2 to 3 minutes.
You'll know it's right when small bubbles appear on the surface, the edges look set and the underside is golden brown. |
Chef Jon's tip: Adding blueberries? Scatter them over each pancake straight after pouring, rather than stirring them into the bowl. Frozen ones go in straight from the freezer. |
STEP 7 OF 8
Flip Once
Slide a thin spatula underneath and turn the pancake in one confident movement. Cook for another 1 to 2 minutes, until the second side is golden and the centre is cooked through.
Repeat with the remaining batter, adjusting the heat as needed so the pancakes don't brown too fast.
If something's off: never press the pancakes with the spatula. It squeezes out the air that makes them fluffy. |
STEP 8 OF 8
Keep Warm and Serve
Move the cooked pancakes to a wire rack set over a baking sheet. For a big batch, keep them warm in a 200°F (95°C) oven in a single layer so they don't go soggy.
Serve straight away with softened butter, warm maple syrup and fresh berries if you like.
Tips & Chef's Notes
Measure the baking soda carefully. Too much can give the pancakes a slightly soapy flavour, and more raising agent doesn't mean better pancakes.
Cooking for guests? Measure the dry ingredients the evening before and refrigerate the wet ingredients separately. In the morning, combine, rest and cook.
Try not to stack the pancakes until you're ready to serve, and don't leave them in the oven too long. Even the fluffiest pancake dries out if kept warm indefinitely.
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Key Ingredients
Buttermilk: Its gentle acidity balances the sweetness and reacts with the baking soda to help the batter rise. It's thicker than milk, so the batter holds its shape in the pan.
Baking Powder and Baking Soda: Baking soda reacts with the buttermilk straight away, and baking powder gives extra lift as the batter warms in the pan.
Eggs: Beaten with the buttermilk until frothy, they add air before the flour goes in.
Melted Butter: Richness and that lovely buttery flavour.
Pure Vanilla Extract: A gentle warmth that makes the pancakes taste like more than the sum of their parts.
Why These Pancakes Are So Fluffy
Beating the eggs and buttermilk together adds tiny air bubbles before the flour goes in. Once the flour is added, the mixer goes away and gentle folding is all we need.
Baking soda and baking powder do slightly different jobs. The soda reacts with the buttermilk's acidity to make the batter rise, and the powder adds more lift as the batter warms during cooking. Together they make pancakes that are thick and tender.
Medium heat matters too. A pan that's too hot browns the outside before the centre has had time to rise and cook through.
Measuring by weight? My kitchen conversions guide has cups to grams for the baking basics.
Common Mistakes to Avoid
Overmixing the batter: stop as soon as the flour is incorporated. Lumps are fine.
Using a pan that's too hot: medium to medium-low heat lets the centre cook before the outside gets too dark.
Pressing the pancakes: it forces out the air that makes them fluffy. Leave them alone.
Flipping more than once: turn each pancake once, when the bubbles appear and the edges look set.
Using old baking powder: it loses its strength over time and can leave you with flat pancakes.
Stacking them while keeping warm: a single layer on a rack stops the bottoms going soggy.
What to Serve with Buttermilk Pancakes
Softened salted butter and warm, pure maple syrup
Fresh blueberries or strawberries, and crispy bacon if anyone's feeling ambitious
A spoonful of my Lemon Curd for something a little different
How to Store
Make ahead: Measure the dry ingredients the night before and refrigerate the wet ingredients separately. Combine in the morning, rest for 15 minutes and cook. Once mixed, the batter is best cooked soon after its rest.
Freezer: Cool the pancakes completely, freeze in a single layer on a baking sheet until firm, then transfer to a freezer-safe bag or container, with parchment between layers if needed. Keep for up to 2 months for best quality.
Reheat: Warm in a toaster, oven or microwave until thoroughly hot.
Frequently Asked Questions
What makes pancakes super fluffy?
A combination of properly measured raising agents, a thick batter, gentle mixing, and careful cooking helps create fluffy pancakes. Beating the eggs and buttermilk until frothy can also introduce additional air.
Why use buttermilk in pancakes?
Buttermilk adds a gentle tang and reacts with baking soda to help the pancakes rise. Its thickness also contributes to a batter that produces substantial, tender pancakes.
Can I substitute ordinary milk for buttermilk?
Yes, but the recipe will need some adjustment because ordinary milk doesn't have the same acidity or thickness. For the best results with this particular recipe, use buttermilk.
Why are my pancakes flat?
Flat pancakes can result from old baking powder, excessive mixing, batter that's too thin, or pressing the pancakes during cooking.
Should pancake batter be thick or thin?
For thick American pancakes, the batter should be fairly thick but still fall slowly from a spoon. It should spread gently when poured into the pan.
How long should pancake batter rest?
About 15 minutes is ideal for this recipe. It allows the flour to hydrate and the batter to thicken slightly.
Can I add chocolate chips or blueberries?
Absolutely. Scatter them over each pancake immediately after pouring the batter into the pan.
Can I freeze homemade pancakes?
Yes. Cool completely, freeze in a single layer, then transfer to an airtight container. Reheat until thoroughly hot before serving.
What's the best temperature for cooking pancakes?
Medium to medium-low heat works well. On an electric griddle, about 350°F (175°C) is a good starting point.
One Last Thing
I think pancakes are best enjoyed while they're still warm from the pan. A little salted butter melting across the surface. A generous drizzle of proper maple syrup. Perhaps a few blueberries scattered over the top. And a cup of coffee within easy reach.
Nothing particularly elaborate. Just a good breakfast, enjoyed without too much hurry.
Although if you're cooking for a family, I'd suggest making a few extra. There's always someone who claims they're not particularly hungry. Until the pancakes arrive. Then, mysteriously, they find their appetite.
Recommended Equipment
Make this recipe easier with the right tools: Nonstick Fry Pan, Handheld Electric Mixer and Digital Scale.
You Might Also Like
If you enjoyed this recipe, you might also love my Dutch Baby, Apple Cider Doughnuts and Lemon Curd.
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