Full Stack Buttermilk Pancakes Recipe
Three fluffy pancakes.
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Ingredients
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Pancake Batter
For Cooking & Serving
Method
Pancake Batter
Combine dry ingredients
In a medium mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and fine salt until evenly blended.
Mix wet ingredients
In a separate bowl or large measuring cup, whisk the buttermilk, large egg, melted butter, and vanilla extract until smooth and homogenous.
Combine wet and dry
Make a well in the center of the dry ingredients and pour in the wet mixture. Gently fold with a spatula or wooden spoon just until combined — a few small lumps are fine. Do not overmix. Let the batter rest 5 minutes to hydrate the flour and let bubbles develop from the leaveners.
Cook & Serve
Preheat and grease skillet
Heat a large nonstick skillet or griddle over medium heat (about 350°F / 175°C if using a thermometer). Lightly brush the cooking surface with vegetable oil or rub with a little butter so it’s evenly coated.
Cook pancakes
For three medium pancakes, spoon or pour about 1/3 cup of batter per pancake onto the hot skillet, spacing them so they won’t touch. Cook until the edges look set and bubbles form and pop on the surface, about 2–3 minutes. Flip gently and cook until the second side is golden brown, 1–2 minutes more. Adjust heat as needed so the pancakes cook through without burning.
Keep warm (optional)
If making ahead, transfer finished pancakes to a baking sheet and keep warm in a 200°F (95°C) oven for up to 20 minutes while you finish the rest.
Serve
Stack the pancakes (three per serving). Top with a pat of butter if desired, drizzle with maple syrup and add fresh berries or sliced fruit to taste. Serve immediately.