Pancakes
Fluffy, golden pancakes with a tender crumb inside and a light crisp on the edges. Breakfast done right — these work for a lazy weekend morning or feeding a crowd.
Instructions
0/7- 1
Whisk buttermilk, eggs, and melted butter together in a large bowl until combined.
- 2
In a separate bowl, whisk together flour, sugar, salt, baking soda, and baking powder. Don't overmix — these are dry ingredients, just combine.
- 3
Pour wet ingredients into dry ingredients and fold gently with a spatula until just combined. Leave lumps — overmixing develops gluten and makes pancakes tough, not fluffy.
- 4
Heat a griddle or large skillet over medium heat. Lightly butter or oil it.
- 5
Scoop about 60 ml batter per pancake onto the hot griddle. They'll spread slightly — don't crowd them.
- 6
Watch for bubbles to form on the surface and edges to look set (about 2 minutes). Flip once, then cook the other side until golden, another 1–2 minutes. Don't flip more than once — you want height, not density.
- 7
Transfer to a warm plate and serve immediately with butter and maple syrup, or whatever toppings you like.
Nutrition per serving
Chef's Notes
Don't let batter sit too long before cooking — mix and go. The baking soda starts working immediately.
Medium heat is crucial. Too hot and the bottoms burn before the insides cook through; too cool and you get dense, pale pancakes.
Keep finished pancakes warm in a 50°C oven while you cook the rest — they'll stay soft without drying out.
About This Dish
Pancakes emerged in America from Dutch settlers' poffertjes tradition in the 1800s, then took off as a breakfast staple across the country. The buttermilk version became the standard — the acid reacts with baking soda to create that signature lift and tenderness.