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Classic Chef-style Buttermilk Pancakes

Name: Classic Chef-style Buttermilk Pancakes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 cups All-purpose flour; 2 tablespoons Granulated sugar; 2 teaspoons Baking powder; 1 teaspoon Baking soda; 1/2 teaspoon Kosher salt; 2 cups Buttermilk; 2 whole Large eggs; 1/4 cup Unsalted butter, melted and cooled; 1 teaspoon Pure vanilla extract; 1 tablespoon Vegetable oil (for cooking)

25 minAmericanEasyComfort-foodSweet

5.0(1)

These are the quintessential 'really good' pancakes: tall, incredibly fluffy, and with a tender crumb that melts in your mouth. The secret lies in the specific ratio of baking powder to baking soda and resting the batter to allow the flour to hydrate fully.

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Andrew Corp

25 min

10 min prep

15 min cook

Easy

Servings:

4 servings

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Ingredients

All-purpose Flour2 cups
Granulated Sugar2 tablespoons
Baking Powder2 teaspoons
Baking Soda1 teaspoon
Kosher Salt1/2 teaspoon
Buttermilk2 cups
Large Eggs2 whole
Unsalted Butter, Melted and Cooled1/4 cup
Pure Vanilla Extract1 teaspoon
Vegetable Oil (for Cooking)1 tablespoon

Ingredients

All-purpose Flour2 cups
Granulated Sugar2 tablespoons
Baking Powder2 teaspoons
Baking Soda1 teaspoon
Kosher Salt1/2 teaspoon
Buttermilk2 cups
Large Eggs2 whole
Unsalted Butter, Melted and Cooled1/4 cup
Pure Vanilla Extract1 teaspoon
Vegetable Oil (for Cooking)1 tablespoon

Instructions

1.
1.
In a large mixing bowl, whisk together the 2 cups flour, 2 tablespoons sugar, 2 teaspoons baking powder, 1 teaspoon baking soda, and 1/2 teaspoon salt until thoroughly combined.
2.
2.
In a separate medium bowl or large measuring cup, whisk together the 2 cups buttermilk, 2 large eggs, and 1 teaspoon vanilla extract. Slowly stream in the 1/4 cup melted butter while whisking to prevent the butter from solidifying.
3.
3.
Pour the wet ingredients into the dry ingredients. Stir with a spatula only until no streaks of flour remain. The batter should be quite lumpy—do not overmix, or the pancakes will be tough.
4.
4.
Let the batter rest undisturbed for 10 minutes. This allows the gluten to relax and the leavening agents to activate.
5.
5.
Preheat a griddle or non-stick skillet over medium heat (approx. 375°F). Lightly brush with a small amount of vegetable oil.
6.
6.
Pour 1/3 cup of batter per pancake onto the hot griddle. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
7.
7.
Flip carefully and cook the other side until golden brown, about 1-2 minutes more. Serve immediately.

Nutrition BETA - 2 pancakes (approx. 200g)

Note: This is a beta version of the nutrition information. It is generated by an AI and may not be accurate, if this information is absolutely critical for your health, please know this may not be accurate.

Nutrition Score

Poor

2/10

CALORIES

428

21% DV

PROTEIN

14g✓

27% DV

CARBS

59g

20% DV

FAT

15g

24% DV

FIBER

7% DV

SUGAR

12g✓

0% DV

GLYCEMIC INDEX

45Low

GLYCEMIC LOAD

26High

% Daily Values based on a 2,000 calorie diet

Reviews

5.0 ★ from 1 rating

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