Perfect Fluffy Buttermilk Pancakes

Prep Steps

• 3 tbsp butter {do:melt}

Dry Ingredients

In a large bowl, whisk together...

• 1 1/2 cups all-purpose flour
• 3 tbsp sugar
• 1 1/2 tsp baking powder
• 1/2 tsp kosher salt{tip:We test with Morton kosher salt. Using table salt? Use about 3/4 as much. Diamond Crystal? Use about 1 1/2 times as much.}
• 1/4 tsp baking soda

Wet Ingredients

In a separate bowl, whisk together...

• 1 1/2 cups buttermilk
• 3 tbsp butter, melted
• 2 large eggs
• 1/2 tsp vanilla extract

Note: No buttermilk? Stir 4 1/2 tsp vinegar into 1 1/2 cups whole milk and let it sit 5 minutes. A neutral oil works in place of the melted butter, too.

Make the Batter

Pour the wet ingredients into the dry and stir until just combined. Small lumps are fine.

Note: For the fluffiest pancakes, don't overmix. Stir only until the flour streaks disappear. Whisking the batter smooth develops the gluten and turns fluffy pancakes rubbery.

Let the batter rest 5 minutes so the leaveners can activate.

Cook

Heat a greased nonstick skillet over medium to medium-low heat. Pour 1/4 cup of batter per pancake.

When bubbles form on the surface, flip and cook 30–60 seconds more, until golden.

Serve with your favorite toppings. You can't go wrong with a knob of butter and maple syrup.