Thick, pillow-soft American buttermilk pancakes. A dual leavening system and minimum mixing preserve pockets of air for the highest rise.
In a large bowl, whisk together 240g flour, 35g sugar, 12g baking powder, 3g baking soda, and 4g salt. Whisking aerates the dry components and prevents pockets of concentrated leavener.
In a separate measuring jug, whisk 480g buttermilk, 100g eggs, and 55g melted butter until smooth.
Pour wet ingredients into dry ingredients. Using a wooden spoon or spatula, fold gently just until the flour is moistened. Crucial: leave substantial lumps in the batter! Overmixing develops gluten and makes pancakes rubbery.
Let batter rest at room temperature for 10 minutes. Watch closely: carbon dioxide bubbles will immediately inflate the batter as the baking soda reacts with buttermilk acid.
Lightly grease a nonstick skillet or cast-iron griddle with a tiny wipe of butter. Ladle 1/3-cup portions (approx. 75g batter) onto the griddle. Cook for 2.5 to 3 minutes until bubbles burst on top and the edges look matte.
Flip gently and cook for an additional 1.5 to 2 minutes until golden on the second side. Serve immediately with warm pure maple syrup and salted butter.
Dual Leavening Action: Buttermilk acid immediately triggers the baking soda for rapid carbon dioxide generation, while heat-activated baking powder provides a secondary rise on the hot skillet.
Why Batter Lumps Matter: Small flour lumps hydrate naturally on the hot griddle without rubbery gluten chains, resulting in a cloud-like interior tender crumb.
Use our calculator to convert custom quantities or alternative flours for this recipe.
Technique note: Fluff flour with a fork, spoon gently into the cup until heaping, then sweep level with a straight edge. Never scoop directly.
Verified standard: 1 US cup of All-Purpose Flour = 120 grams (King Arthur Baking & USDA FoodData Central (FDC ID: 168936)).
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