Light and Fluffy Buttermilk Pancakes

Classic buttery flavor with golden brown, crisp tops and bottoms, but with a lighter texture. Kenji's Serious Eats recipe, simplified — we skip separating and whipping the egg whites and just whisk the whole eggs in. Slightly less lofty, still plenty fluffy, and a lot less fuss.

IngredientsClear All

For the dry pancake mix

• 10 oz (about 2 cups) all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon kosher salt
• 1 tablespoon sugar

For the batter

• 2 large eggs
• 1½ cups (about 12 oz) buttermilk
• 1 cup (about 8 oz) sour cream (see notes)
• 4 tablespoons unsalted butter, melted, plus more for serving
• Warm maple syrup, for serving

Instructions

1. Make the dry mix: Whisk the flour, baking powder, baking soda, salt, and sugar together in a bowl until homogenous.

2. Mix the wet ingredients: In a large bowl, whisk the whole eggs, buttermilk, and sour cream until homogenous. Slowly drizzle in the melted butter while whisking.

3. Combine: Pour the wet mixture over the dry mix and fold until just combined. There should still be plenty of lumps — don't overmix, or the pancakes turn tough.

4. Heat the pan: Heat a large heavy-bottomed nonstick skillet or electric griddle over medium heat for about 5 minutes. Add a small amount of butter or oil and wipe with a paper towel until no visible fat remains.

5. Cook: Using a ¼-cup measure, portion 4 pancakes into the skillet. Cook until bubbles appear on top and the bottoms are golden brown, about 2 minutes. Flip and cook until golden brown and set, about 2 minutes more.

6. Serve: Serve immediately, or keep warm on a wire rack set on a baking sheet in a low oven while you cook the remaining batches. Serve with warm maple syrup and butter.

Notes

Earl's modification: The original separates the eggs and folds in whipped egg whites for extra loft — skipped here in favor of just whisking the whole eggs into the wet ingredients. Simpler, and still light and fluffy.

Substitutions: The sour cream can be replaced with an equal amount of additional buttermilk (1 cup) for a tangier, slightly lighter pancake.

Make ahead: The dry mix scales up as many times as you like — whisk up a big batch and store airtight for up to 3 months. Each batch of pancakes uses about 11 oz of dry mix (about 2 cups plus 2 tablespoons).

Tips:

• Leave the batter lumpy; overmixing develops gluten and makes tough pancakes.
• Wipe the pan nearly dry of fat between batches for even, un-spotty browning.

Source

Adapted from Serious Eats — Light and Fluffy Buttermilk Pancakes by J. Kenji López-Alt