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Buttermilk Pancakes

Name: Buttermilk Pancakes
Total time: 25 min
Yield: 4 servings
Cuisine: USA
Ingredients: 250 g All-purpose flour (2 cups); 300 ml Buttermilk (1¼ cups); 2 pc Eggs; 25 g Granulated sugar (2 Tbsp); 10 g Baking powder (2 tsp); 3 g Baking soda (½ tsp); 3 g Fine salt (½ tsp); 40 g Melted butter (3 Tbsp); 80 ml Maple syrup, to serve

Tall • Fluffy • Crisp Edges — USA

⏱ 25 min🍽 Serves 4Level: Easy🌱 VegetarianBy CHEF AK

Stack of fluffy buttermilk pancakes with maple syrup

Tall, golden, cloud-soft in the middle. Two rules: the batter stays lumpy, and you flip exactly once.

Open the interactive recipe — servings scaler & tutorial mode

Ingredients

250 g — All-purpose flour (2 cups)
300 ml — Buttermilk (1¼ cups)
2 pc — Eggs
25 g — Granulated sugar (2 Tbsp)
10 g — Baking powder (2 tsp)
3 g — Baking soda (½ tsp)
3 g — Fine salt (½ tsp)
40 g — Melted butter (3 Tbsp)
80 ml — Maple syrup, to serve

Step-by-Step Method

Dry + wet, separately. Whisk flour, sugar, baking powder, soda and salt. In a second bowl: buttermilk, eggs, melted butter.
Mix like you don't care. Wet into dry, stir 8–10 strokes until just combined. Lumps are not the enemy — overmixing builds gluten and makes pancakes tough and flat.
Rest 10 minutes. The batter thickens and the leaveners wake up. Meanwhile heat the griddle to medium — a water drop should dance, not explode.
Ladle, wait, flip once. ⅓ cup per pancake. Flip only when bubbles cover the surface and the edges look set, about 2 minutes. Second side: 1 minute. Never press with the spatula.
Serve in stacks. Butter between layers, warm maple syrup over. Pancakes go straight from griddle to plate — they deflate as they wait.

Chef AK's Tip: Chef Tip: No buttermilk? Milk plus 1 Tbsp lemon juice, rested 5 minutes, works — but real buttermilk gives a tang and tenderness the hack can't fully match.

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