Golden Cloud Buttermilk Pancakes

Overview

These fluffy, golden pancakes are impossibly simple yet utterly delicious. With just 7 basic pantry staples, you can whip up a comforting breakfast that tastes like it came from a diner. The secret to their extraordinary fluffiness is the reaction between the acidic buttermilk and the leavening agent, creating hundreds of tiny air pockets that make each bite melt in your mouth.

Ingredients

• 1½ cups all-purpose flour
• 2 tablespoons granulated sugar
• 2½ teaspoons baking powder
• ½ teaspoon salt
• 1¼ cups buttermilk
• 2 large eggs
• 3 tablespoons unsalted butter, melted

Instructions

Prepare the dry mixture: In a large bowl, whisk together the flour, sugar, baking powder, and salt until thoroughly combined. This ensures the leavening agent is evenly distributed throughout the flour, which promotes uniform rising.

Combine the wet ingredients: In a separate medium bowl, whisk together the buttermilk and eggs until smooth. Slowly drizzle in the melted butter while continuing to whisk, creating an emulsion that will distribute the fat evenly throughout the batter.

Create the batter: Pour the wet ingredients into the dry ingredients and stir gently with a spatula or wooden spoon. Mix just until combined—a few lumps are perfectly fine and actually indicate you've not overmixed, which would result in tough pancakes. Let the batter rest for 5 minutes while you heat your pan.

Cook the pancakes: Heat a non-stick skillet or griddle over medium-low heat and lightly grease with butter or oil. Pour approximately ¼ cup of batter for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip carefully and cook for another 1-2 minutes until golden brown and cooked through. Repeat with remaining batter.

Serve warm: Stack the pancakes on a plate and serve immediately with maple syrup, fresh fruit, or a pat of butter. They also freeze beautifully—simply separate cooled pancakes with parchment paper and freeze in an airtight container for up to 2 months.

Recipe Notes

The residual heat in the batter during those 5 minutes of resting allows the baking powder to begin its work, resulting in even fluffier pancakes. For the best buttermilk substitute, add 1 tablespoon of white vinegar or lemon juice to regular milk and let it sit for 5 minutes until it curdles slightly.

Prep time: 10 minutes
Cook time: 15 minutes
Total time: 30 minutes
Servings: 4 (about 12 medium pancakes)