the classic recipe
American buttermilk pancakes
American buttermilk pancakes are diner breakfast incarnate — tall, fluffy stacks with golden-brown surfaces and tender, slightly tangy interiors, drowned in pure maple syrup and topped with melting butter pats. The buttermilk + baking soda combo creates the lift and the slight tang that distinguishes American pancakes from any other in the world. Sunday morning ritual, weekend road trip diner, Saturday cartoons childhood — all in one stack. Should be eaten with knife and fork, syrup running off the plate.
yields 9 servings·198 kcal per serving·cuisine American
The traditional recipe
Instructions
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until fully combined.
In a separate medium bowl, whisk the eggs, then add the buttermilk, oil (or melted butter), and vanilla extract. Whisk until uniform.
Pour the wet ingredients into the dry ingredients. Fold gently with a spatula or whisk just until the batter comes together — lumps are expected and desirable. Stop the moment no dry flour remains. Do not overmix.
Let the batter rest uncovered at room temperature for 10 to 15 minutes (up to 1 hour refrigerated). This relaxes the gluten and allows the leavening to begin activating.
Heat a non-stick skillet or griddle over medium heat (around 175–180°C / 350°F). The surface is ready when a drop of water skitters and evaporates on contact. Lightly grease with butter or neutral oil and wipe off excess.
For each pancake, pour approximately ⅓ cup (80 ml) of batter onto the griddle. Cook until bubbles form across the entire surface and the edges look set and matte, about 2 to 3 minutes.
Flip once with a wide spatula and cook the second side for 1 to 2 minutes until golden brown. Do not press down. Do not flip again.
Transfer to a warm plate. Serve immediately in a stack topped with a pat of cold butter and a generous pour of pure maple syrup.