American🍞 Bread & bakery

Buttermilk Pancakes

Name: Buttermilk Pancakes
Total time: 45 min
Cuisine: American
Ingredients: 7 oz all-purpose flour; 2 tbsp granulated sugar; 1½ tsp kosher salt; 2 tsp baking powder; ½ tsp baking soda; 2 cups buttermilk; 3 tbsp unsalted butter, melted; 1 egg, room temperature

⏱ 45 min

Classic American buttermilk pancakes with a fluffy, tender crumb and even golden-brown exterior. This recipe emphasizes proper mixing technique, ingredient temperature, and resting time to achieve restaurant-quality results at home.

Adapted from a video by Binging with Babish

Every Way To Screw Up Pancakes | Botched by Babish

Watch on YouTube

Ingredients

all-purpose flour7 oz
granulated sugar2 tbsp
kosher salt1½ tsp
baking powder2 tsp
baking soda½ tsp
buttermilk2 cups
unsalted butter, melted3 tbsp
egg, room temperature1

Steps

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1
In a large bowl, combine the dry ingredients: flour, sugar, salt, baking powder, and baking soda. Whisk together thoroughly to ensure even distribution of leavening agents and salt throughout.
2
In a separate bowl, combine the wet ingredients: room-temperature buttermilk, room-temperature egg, and melted unsalted butter. Whisk these together until thoroughly combined with no streaks of egg or butter visible.
3
Gently combine the wet mixture into the dry ingredients, stirring until the flour is mostly hydrated. The batter should be lumpy—avoid overmixing, which will make the pancakes tough. Stop once you no longer see dry flour streaks.
4
Let the batter rest at room temperature for at least 30 minutes before cooking. This allows the flour to fully hydrate and the leavening agents to activate, resulting in taller, fluffier pancakes.
5
Preheat a griddle or non-stick pan over medium heat, allowing it to heat evenly for several minutes. If using a pan with hot spots, move it around during preheating to ensure uniform temperature distribution.
6
Ladle the batter onto the hot griddle. Wait until bubbles form on the surface and stay visible (rather than popping), which indicates the pancake is ready to flip.
7
Flip the pancake and cook the other side until golden brown. The pancake should have an even golden color on both sides.
8
Transfer the cooked pancakes to a serving plate. If making multiple batches, place finished pancakes on a wire rack in a low oven to keep warm while you cook the remaining batter.
9
Serve the pancakes topped with a pat of butter and maple syrup. The light and fluffy texture will be apparent as the syrup absorbs evenly.

Buttermilk Pancakes

Ingredients

Steps

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