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Buttermilk is the whole trick here. Its acidity reacts with baking soda to puff these pancakes up thick and cloud-soft, with a faint tang that plain milk pancakes never quite achieve. This is the diner-style stack most people picture when they hear the word pancake - golden, tender, and built for a flood of syrup.
Per serving
320kcal
Calories
9g
Protein
44g
Prep Time
10 min
Cook Time
15 min
Servings
4 people
Difficulty
easy
Carbs
12g
Fat
1g
Fiber
10g
Sugar
Follow step-by-step with voice guidance.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
In a separate bowl, whisk the buttermilk, eggs, melted butter, and vanilla extract until combined.
Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined - a few lumps are fine and overmixing will make the pancakes tough.
Let the batter rest for 5-10 minutes while you heat a griddle or nonstick pan over medium heat.
Lightly grease the griddle, then pour about 1/4 cup of batter per pancake, spacing them apart.
Cook until bubbles form across the surface and the edges look set, about 2-3 minutes, then flip and cook for another 1-2 minutes, until golden on both sides.
Stack the pancakes and serve warm with butter and maple syrup.
Rest the Batter Before Cooking: A short 5-10 minute rest lets the flour hydrate and the leavening agents activate, giving noticeably taller, fluffier pancakes than cooking the batter immediately. Don't Overmix: Stirring the batter until perfectly smooth develops gluten and makes the pancakes dense and chewy instead of light - a lumpy batter is exactly what you want. Watch for the Bubble Signal: Flipping the moment bubbles appear across the whole surface (not just a few) is the most reliable way to know the first side is properly cooked.
Yes, mix 1 3/4 cups of regular milk with about 1 3/4 tablespoons of lemon juice or white vinegar, let it sit for 5-10 minutes until slightly curdled, and use it as a 1:1 substitute.
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