Best Fluffy Buttermilk Pancakes

Instructions

Make the buttermilk pancakes

Preheat a large cast-iron or nonstick griddle pan or skillet over medium-low heat.

In a large bowl, combine the flour, baking powder, sugar, baking soda, and salt.

In a large glass measuring cup, whisk the eggs and oil together. Add enough buttermilk to make 4 cups (946 ml) and whisk to combine.

Pour the wet ingredients into the dry ingredients and whisk until mostly smooth.

Using a 1/4-cup measuring cup, scoop the batter onto the hot griddle. Each scoop of batter will make 1 (5-inch 13-cm) pancake.

Cook the pancakes, without flipping them, until the popping of bubbles on the surface of the batter slows down and the batter looks slightly drier on top, 2 to 3 minutes. Flip and cook the pancake until golden on both sides, 1 to 2 minutes more.

Stack the pancakes on a warm platter next to the stove and continue cooking the remaining batter.

For serving

Pass the platter of hot pancakes along with the butter and syrup and watch them disappear.

Breakfast