American Classics
American Classics
Free recipe
Buttermilk Pancakes
Tall, golden pancakes with crisp edges and a tender crumb. The batter rests for ten minutes for a fluffier rise.
in the kitchen -- behind-the-scenes shots from our test cook
Method
- Whisk the flour, sugar, baking powder, baking soda, and salt in a large bowl.
- In a second bowl, whisk the eggs, buttermilk, and melted butter until smooth.
- Pour the wet mixture into the dry, fold gently with a spatula, and let the batter rest for 10 minutes.
- Cook 1/3 cup portions on a buttered griddle over medium heat for 2 minutes per side, until golden.
Cooks notes. Recipes are tested in a US home kitchen. Substitute lemon for lime if you must, but the result will read brighter. Salt to taste -- our quantities skew toward kosher.
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