Breakfast / Pancakes, waffles & French toast
Fluffy Buttermilk Pancakes
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Leave the lumps in and let the batter rest ten minutes. The pancakes cook up tall and tender, and a low oven keeps the stack warm while Saturday morning slows right down and nobody bothers changing out of pajamas.
The short version
Whisk dry and wet ingredients separately, combine with a few strokes, rest the batter 10 minutes, and cook on a griddle at medium heat, about 2 minutes a side. Keep warm in a 200°F oven. Makes about 12.
What makes ours better
the tricks Nonna pretends she never taught me
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Use buttermilk, baking powder and baking soda. Buttermilk's acid reacts with the soda for lift, and baking powder backs it up. The result is a tender crumb with a slight tang.
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Leave the lumps. Stirring just until the flour disappears keeps gluten from forming. Smooth batter makes tough, rubbery pancakes.
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Rest the batter 10 minutes. The flour hydrates and the leaveners start working, so the pancakes rise taller and cook evenly.
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Cook in butter on a medium griddle. Medium heat gives a golden surface without burning the outside before the middle sets.
What you need
the cast, in order of appearance
- All-purpose flour2 cups
- Granulated sugar2 tablespoons
- Buttermilk2 cups
- Eggs2 large
- Unsalted butter4 tablespoons
tap each one as it goes in. no double-salting.
Steps
nobody opens the oven door. looking at you, Dad.
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Heat oven, whisk dry
Set the oven to 200°F with a baking sheet inside to keep finished pancakes warm. In a large bowl, whisk the flour, sugar, baking powder, baking soda and salt.
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Whisk the wet
In a second bowl, whisk the buttermilk, eggs and vanilla until smooth. Whisk in the melted butter last. If the butter clumps, the buttermilk was too cold; just keep whisking.
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Combine and rest
Pour the wet ingredients over the dry. Fold with a spatula in a few strokes, just until the flour is wet. The batter will be thick and lumpy. Let it stand 10 minutes. It will puff and show small bubbles.
Resist the urge to smooth it out. Lumps cook out; overmixing doesn't.
About 10 min. Cook mode has a timer for this step.
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Heat the griddle
Heat a griddle or large nonstick skillet over medium heat. Add a small pat of butter and spread it. A drop of water should sizzle but not vanish instantly.
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Pour and cook
Scoop about 1/3 cup batter per pancake, leaving room to spread. If using blueberries or chocolate chips, drop a few onto each pancake now. Cook until bubbles break on top and the edges look set, about 2 minutes.
About 2 min. Cook mode has a timer for this step.
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Flip once
Flip with a thin spatula and cook until the second side is golden and the pancake springs back when pressed, 1 to 2 minutes. Move to the oven. Wipe the pan, add butter, and repeat.
Flip only once. Pressing down on a pancake squeezes out the air you just worked to get in.
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Serve warm
Stack three or four pancakes, top with butter and warm maple syrup, and eat right away.
Good to know
the stuff I’d tell you over the phone
- No buttermilk? Stir 2 tablespoons of lemon juice or white vinegar into 2 cups of milk and let it sit 5 minutes. Thinner than buttermilk, but it works.
- If the first pancake burns or stays pale, adjust the heat. The first one is always the test.
- For a thinner pancake, whisk in a splash of milk. For a thicker batter, an extra tablespoon of flour.
- Halve the recipe easily; use 1 egg.
- Storage. Cool completely and refrigerate in a zip-top bag for 3 days, or freeze for 2 months with parchment between them. Reheat in a toaster or a 350°F oven for 8 to 10 minutes.
Questions, answered
the questions my cousins text me
Why are my pancakes flat?
The most common reasons are old baking powder or soda, overmixing, or not resting the batter. Check the dates and stir only until the flour disappears.
Why are my pancakes rubbery?
Too much mixing builds gluten. Stir with a spatula just until combined and leave the lumps.
Can I make pancake batter ahead of time?
Mix it the night before and refrigerate, but the baking soda loses some lift overnight. For best results, mix the dry ingredients ahead and add the wet in the morning.
How do I know when to flip a pancake?
Look for bubbles across the surface that pop and stay open, with edges that look dry and set. That's usually 2 minutes.
Can I use regular milk?
Yes, with the lemon or vinegar trick in the notes. Swap the baking soda for another 1/2 teaspoon baking powder if you use plain milk with no acid.
From the table
Made it? Tell me how it went, and who went back for seconds when they thought nobody was looking.
Made it?
be honest. I can take it. probably.
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Published October 28, 2026.