Fluffy Buttermilk Pancakes

Let's cook

1. 1

   Whisk the dry ingredients

   Whisk the flour, sugar, baking powder, baking soda, and salt together thoroughly so the raising agents are evenly distributed.

2. 2

   Combine wet separately

   Whisk the buttermilk, eggs, melted butter, and vanilla in a second bowl.

3. 3

   Mix badly, on purpose

   Pour the wet into the dry and fold just until no dry flour remains. The batter should be visibly lumpy. Stop there.

   💡

   Every extra stir develops gluten. Lumps are what you want — smooth batter makes flat, chewy pancakes.

4. 4

   Rest the batter

   Leave it 10 minutes. The flour hydrates and the baking powder starts working, and you can see the batter puff slightly.

5. 5

   Cook on medium-low

   Cook in a buttered pan over medium-low heat. Pour a scant half cup per pancake and wait until bubbles form and the edges look dry, about 3 minutes, before flipping.

   💡

   Medium-low. Too hot and the outside burns before the middle sets.

6. 6

   Never press down

   Flip once and cook 2 minutes more. Do not press the pancake with the spatula — that squeezes out all the air you just built.

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