American Fluffy Buttermilk Pancakes
Classic American buttermilk pancakes are thick, cloud-like, and golden with a tender crumb achieved by the reaction between tangy buttermilk and baking soda. They are the defining breakfast of diners across the United States and are best served in tall stacks with real maple syrup and butter.
Thick and golden American buttermilk pancakes with a fluffy interior and crispy edges, served with maple syrup.
Nutrition per serving
Ingredients
batter
leavening
Instructions
Mix the Batter
In a large bowl, whisk together the flour, baking powder, baking soda, a pinch of salt, and two tablespoons of sugar. In a separate bowl, whisk the buttermilk, eggs, and melted butter together. Pour the wet ingredients into the dry ingredients and fold gently with a spatula until just combined. The batter should be lumpy. Do not overmix.
Rest the Batter
Allow the batter to rest undisturbed at room temperature for five minutes. This resting period allows the baking powder to activate and the gluten to relax, which is essential for achieving thick and fluffy pancakes rather than flat and chewy ones.
Cook the Pancakes
Heat a griddle or non-stick skillet over medium heat and lightly grease with butter. Pour approximately one third of a cup of batter per pancake onto the surface. Cook until bubbles form across the entire surface and the edges look set and matte, about two to three minutes. Flip once and cook for one to two more minutes until golden.
Serve in Stacks
Stack three to four pancakes per person on a warm plate. Add a pat of cold butter on top and allow it to melt down into the stack. Serve immediately with pure maple syrup poured generously over the top.
Substitutions
Common mistakes
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