Plain Buttermilk Stack Recipe

Mix dry ingredients

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and fine salt until evenly combined.

Combine wet ingredients

In a separate bowl or large measuring cup, whisk the cold buttermilk, the large egg, and the 2 tablespoons of melted unsalted butter until smooth.

Make the batter

Pour the wet ingredients into the dry ingredients. Using a spatula, stir gently until just combined — small lumps are fine. Do not overmix; let the batter rest 5 minutes while you heat the pan (this allows baking powder and soda to activate and produces tender pancakes). If batter looks very thick, add up to 1–2 tablespoons of additional buttermilk to reach a pourable, but slightly thick, consistency.

Heat pan or griddle

Place a nonstick skillet or griddle over medium heat and let it warm for 3–5 minutes. Brush or rub about half of the 1 tablespoon unsalted butter over the cooking surface so it is lightly coated and starting to sizzle but not burning. The pan is ready when a few drops of water skitter and evaporate quickly.

Cook pancakes

For each pancake, pour about 1/3 cup of batter onto the hot surface, spacing them so they don't touch (this recipe yields three medium pancakes). Cook until bubbles form on the surface and the edges look set, about 2–3 minutes. Carefully flip with a spatula and cook the second side until golden brown, about 1–2 minutes more. If the pan browns too quickly, reduce heat slightly. Repeat with remaining batter, adding more butter to the pan as needed to prevent sticking.

Keep warm

If making pancakes in batches, keep finished pancakes warm in a single layer on a baking sheet in a 200°F (95°C) oven while you finish cooking the rest.

Serve

Stack three pancakes on each plate. Top with a pat (about 1/2 tablespoon) of extra butter if desired and drizzle with maple syrup to taste (about 1/6 cup per serving on average). Serve immediately.