Fluffy Homemade Buttermilk Pancakes

Ingredients

• 2 cups all-purpose flour
• 2 tablespoons granulated sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 3/4 teaspoon kosher salt
• 2 cups cultured buttermilk, shaken
• 2 large eggs, lightly beaten
• 4 tablespoons unsalted butter, melted and cooled slightly
• 1 teaspoon pure vanilla extract
• Butter or neutral oil, for greasing the griddle
• Warm pure maple syrup and salted butter, for serving

• 250g plain flour
• 25g granulated sugar
• 8g baking powder
• 5g bicarbonate of soda (baking soda)
• 4g kosher salt
• 480ml cultured buttermilk
• 2 large eggs, beaten
• 60g unsalted butter, melted
• 5ml pure vanilla extract
• Butter or oil for griddle
• Pure maple syrup and butter, to serve

Instructions

1. Whisk Dry Ingredients

   In a large bowl, whisk together the all-purpose flour, sugar, baking powder, baking soda, and kosher salt until thoroughly combined.

   Visual Cue Uniform, lump-free dry mixture.

2. Whisk Wet Ingredients

   In a separate medium bowl or large measuring cup, whisk together the buttermilk, beaten eggs, melted butter, and vanilla extract until smooth.

   Visual Cue Creamy, pale yellow wet mixture.

3. Combine with Lumps (Don't Overmix)

   Pour the wet ingredients into the dry ingredients. Use a silicone spatula or wooden spoon to gently fold just until incorporated. Stop stirring while flour streaks and small lumps remain (about 15 to 20 gentle strokes).

   Texture Cue Batter is thick, bubbly, and visibly lumpy. Do not whisk smooth.

4. Rest the Batter (10 Minutes)

   Let the batter rest undisturbed at room temperature for 10 minutes. It will expand and become airy and mousse-like.

   Visual Cue Surface becomes foamy with rising bubbles.

5. Preheat Griddle (350°F / 175°C)

   Heat a heavy cast iron griddle or large nonstick skillet over medium heat (approx. 350°F / 175°C). Brush lightly with a thin sheen of butter or oil (wipe away excess with a paper towel so pancakes don't fry unevenly).

   Visual Cue A drop of water flicked on the surface dances and evaporates immediately.

6. Cook First Side Until Bubbles Pop

   Pour 1/3 cup of batter per pancake onto the griddle, leaving 2 inches between each. Cook for 2.5 to 3 minutes until bubbles form across the surface and pop, leaving small craters that stay open, and edges look set.

   Visual Cue Bubbles burst across the surface and edges turn matte and firm.

7. Flip and Finish

   Slide a thin spatula under the pancake and flip in one confident motion. Cook the second side for 1.5 to 2 minutes until puffed tall and golden brown underneath. Transfer to a warm plate and repeat with remaining batter.

   Visual Cue Pancakes puff up to nearly 3/4 inch tall.

8. Serve Piping Hot

   Serve immediately stacked tall with a generous pat of salted butter and warm pure maple syrup.

   Texture Cue Steaming, cloud-like, fluffy crumb that absorbs syrup like a sponge.