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Tall stack of thick buttermilk pancakes with butter and maple syrup

Buttermilk Pancakes

Why are my pancakes flat? Overmixing, tired leaveners, thin batter or the wrong griddle heat. Match the symptom to the fix, then make a buttermilk recipe that rises.
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Prep Time 10 minutes
Cook Time 16 minutes
Rest 15 minutes
Total Time 41 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

Dry ingredients
  • 2 cups all-purpose flour, spooned and leveled 240 g
  • 2 tablespoons granulated sugar 25 g
  • 1 1/2 teaspoons baking powder 6 g
  • 1/2 teaspoon baking soda 3 g
  • 1/2 teaspoon table salt 3 g
Wet ingredients
  • 2 cups buttermilk, cold is fine 454 g
  • 1 large egg (50 g)
  • 3 tablespoons unsalted butter, melted and slightly cooled, plus more for the griddle 42 g
  • 1 teaspoon vanilla extract (optional)

Method
 

  1. Mix the dry ingredients. In a large bowl, whisk the flour, sugar, baking powder, baking soda and salt until no streaks of leavener remain.
  2. Mix the wet ingredients. In a second bowl or a large measuring cup, whisk the buttermilk and egg until smooth, then whisk in the melted butter and vanilla. If the butter firms into small flecks, that's fine.
  3. Combine briefly. Pour the wet mixture into the dry and fold with a spatula, about 10-15 strokes, just until no dry flour is visible. The batter should be thick and lumpy, with pea-size lumps. Do not whisk it smooth.
  4. Rest the batter. Leave it uncovered for 10-15 minutes. It will thicken and look slightly puffy, with a few bubbles on the surface. Don't stir it again.
  5. Preheat the griddle. While the batter rests, heat an electric griddle to 350-375°F (175-190°C), or a large skillet over medium heat for 3-5 minutes. It's ready when a few drops of water skitter and dance before evaporating.
  6. Cook the first side. Lightly butter the surface. Scoop 1/4 cup of batter per pancake, leaving 2 inches between them. Cook 2-3 minutes, until bubbles have risen to the surface and popped, leaving open holes, and the edges look matte and set. The underside should be golden brown.
  7. Flip once. Slide a thin turner under each pancake and flip in one confident motion. Cook 1-2 minutes more, until the second side is golden and the center springs back when lightly pressed. Never press down on the pancake.
  8. Keep warm and repeat. Hold finished pancakes on a sheet pan in a 200°F (95°C) oven while you cook the rest, buttering the griddle lightly between batches.