1. Prepare Dry Ingredients
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined. This ensures that the leavening agents are evenly distributed throughout the batter.
2. Prepare Wet Ingredients
- Combine Wet Ingredients: In a separate bowl, whisk together the buttermilk, milk, eggs, melted butter, and vanilla extract until fully combined. The buttermilk is essential for creating the fluffiness, so make sure it’s fresh and properly shaken.
3. Mix Batter
- Combine Dry and Wet Ingredients: Pour the wet ingredients into the dry ingredients. Gently stir with a spatula or wooden spoon until just combined. The batter should be slightly lumpy; do not overmix. Overmixing can lead to dense pancakes.
4. Preheat the Pan
- Heat Pan: Heat a non-stick skillet or griddle over medium heat. You can test if it’s ready by sprinkling a few drops of water on the surface; if they sizzle and evaporate quickly, the pan is ready.
- Grease Pan: Lightly grease the pan with butter or oil. Wipe away excess with a paper towel to avoid too much oil in your pancakes.
5. Cook Pancakes
- Pour Batter: For each pancake, pour about 1/4 cup of batter onto the hot pan. Use the back of the spoon to gently spread it into a round shape if needed.
- Cook: Cook until bubbles form on the surface and the edges start to look set, about 2-3 minutes. Flip the pancake and cook for another 1-2 minutes, or until golden brown and cooked through.
- Keep Warm: Transfer cooked pancakes to a plate and keep warm in a preheated oven set to 200°F (93°C) while you cook the remaining pancakes.
6. Serve
- Serve Warm: Serve the pancakes warm with your favorite toppings. Classic options include maple syrup, fresh berries, whipped cream, or a pat of butter.
Tips for Success
- Don’t Overmix: The key to fluffy pancakes is not overmixing the batter. Mix until just combined and leave a few lumps in the batter.
- Resting the Batter: Letting the batter rest for about 5-10 minutes before cooking can help the pancakes rise even more.
- Temperature Control: Ensure your pan is not too hot to avoid burning the pancakes. Medium heat is typically best for even cooking.
Variations
- Blueberry Pancakes: Fold in 1/2 cup of fresh or frozen blueberries into the batter before cooking.
- Chocolate Chip Pancakes: Add 1/2 cup of mini chocolate chips to the batter for a sweet twist.
- Whole Wheat Pancakes: Substitute half of the all-purpose flour with whole wheat flour for a healthier option.
Conclusion
These buttermilk pancakes are the epitome of fluffiness and flavor, making them a perfect addition to any breakfast or brunch spread. With just a few simple ingredients and techniques, you can create pancakes that rival those from your favorite diner or restaurant. Enjoy them fresh off the griddle, topped with your favorite garnishes, and savor the delicious results!