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By Allison Matthews

Perfect Buttermilk Pancakes

Name: Perfect Buttermilk Pancakes
Cuisine: American
Ingredients: 2 cups all-purpose flour; 3 tablespoons sugar; 1 1/2 teaspoons baking powder; 1 1/2 teaspoons baking soda; 1 1/4 teaspoons kosher salt; 2 1/2 cups buttermilk; 2 large eggs; 3 tablespoons unsalted butter, melted; Vegetable, canola or coconut oil for the pan

3 steps

Pancakes are the hero of the breakfast table, and their very taste can even be described as “deeply breakfasty”: eggy, salty, just this side of sweet. A little indulgent and yet still somehow appropriate first thing in the morning, those fluffy stacks with crisped edges, dripping with maple syrup, are everything you want, exactly when you want them. Here is how to get to them right every time, whether it's a lazy Sunday morning or a hurried weekday.

Updated at: Sat, 29 Jun 2024 07:58:58 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories498.6 kcal (25%)

Total Fat19.8 g (28%)

Carbs65.1 g (25%)

Sugars17.1 g (19%)

Protein14.6 g (29%)

Sodium1263 mg (63%)

Fiber1.7 g (6%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

2 cupsall-purpose flour

3 tablespoonssugar

1 ½ teaspoonsbaking powder

1 ½ teaspoonsbaking soda

1 ¼ teaspoonskosher salt

2 ½ cupsbuttermilk

2eggs

large

3 tablespoonsunsalted butter

melted

Vegetable oil

canola, or coconut, for the pan

Instructions

Step 1

Heat the oven to 325 degrees. Whisk flour, sugar, baking powder, baking soda and kosher salt together in a bowl. Using the whisk, make a well in the center. Pour the buttermilk into the well and crack eggs into buttermilk. Pour the melted butter into the mixture. Starting in the center, whisk everything together, moving towards the outside of the bowl, until all ingredients are incorporated. Do not overbeat (lumps are fine). The batter can be refrigerated for up to one hour.

Step 2

Heat a large nonstick griddle or skillet, preferably cast-iron, over low heat for about 5 minutes. Add 1 tablespoon oil to the skillet. Turn heat up to medium–low and using a measuring cup, ladle 1/3 cup batter into the skillet. If you are using a large skillet or a griddle, repeat once or twice, taking care not to crowd the cooking surface.

Step 3

Flip pancakes after bubbles rise to surface and bottoms brown, about 2 to 4 minutes. Cook until the other sides are lightly browned. Remove pancakes to a wire rack set inside a rimmed baking sheet, and keep in heated oven until all the batter is cooked and you are ready to serve.

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