Diary of a Chef · Just Chefn Around

Fluffy Buttermilk Pancakes

30 minutes · 4 servings

By Diary of a Chef

Ingredients

• 2 cups all-purpose flour
• 2 tbsp sugar
• 2 tsp baking powder
• 1/2 tsp baking soda
• 3/4 tsp kosher salt
• 2 cups buttermilk
• 2 large eggs
• 3 tbsp melted butter, slightly cooled, plus more for the pan

Instructions

1. 1Combine wet into dry

   Pour and fold with the whisk just until no dry streaks remain. The batter should look lumpy and thick — lumps are correct. Smooth batter = tough pancakes.

2. 2Rest the batter

   Bubbles form on the surface as the leavening wakes up. Batter thickens slightly.

3. 3Heat check

   Bring the griddle to medium. Butter it; the butter should foam quietly, not brown instantly. A drop of batter sizzles gently on contact.

4. 4First side

   ¼ cup per pancake. Flip when the edges look set and matte, and bubbles pop across the surface leaving holes that stay open.

5. 5Second side

   Golden brown, springs back when pressed lightly in the center.

6. 6Hold and repeat

   Finished pancakes rest on a rack, never stacked (stacking steams them soft).