Buttermilk Pancakes

Why This Recipe Works

• Buttermilk + baking soda creates an acid-base reaction that produces CO2 gas, puffing the pancakes from the inside — more lift than baking powder alone.
• Melted butter in the batter adds richness and creates a tender crumb by coating flour proteins and preventing excess gluten development.
• Minimal mixing keeps the gluten network weak, which is exactly what you want — strong gluten means chewy bread, not tender pancakes.
• Resting the batter gives the flour time to hydrate and the leaveners time to produce gas bubbles throughout the batter.
• Medium heat allows the pancake to cook through evenly — high heat creates a dark exterior with raw interior.

The Science Behind Buttermilk Pancakes

Buttermilk is the most important ingredient in these pancakes, and it's doing three jobs at once. First, its acidity reacts with baking soda to create carbon dioxide — the gas that makes pancakes rise. Second, that same acid tenderizes the gluten network, creating a softer crumb. Third, the tangy flavor from lactic acid provides a complexity that plain milk cannot match.

The dual-leavener system (baking soda + baking powder) is what separates great pancakes from mediocre ones. Baking soda activates immediately when it meets the acidic buttermilk, creating initial lift in the batter. Baking powder contains its own acid that activates when heated on the griddle, providing a second burst of rise. This two-stage system is why these pancakes are thicker and fluffier than single-leavener recipes.

Step-by-Step Guide

The dry ingredients go into one bowl, the wet into another — this isn't just tradition, it's functional. Mixing the leaveners with the flour ensures they're evenly distributed, so every bite of pancake gets the same rise. If you dumped baking powder straight into buttermilk, it would activate unevenly and you'd get some flat spots and some puffy spots.

When you combine the two bowls, restraint is everything. Ten to fifteen stirs with a spatula. The batter will look rough and lumpy and you'll want to keep stirring — don't. Those lumps are pockets of dry flour that will hydrate during the 5-minute rest. Overmixed pancake batter is the most common mistake home cooks make.

The griddle test is non-negotiable. Flick water at the surface — if it sizzles and evaporates in 2-3 seconds, you're good. If it sits there, wait longer. If it evaporates instantly with a violent pop, turn the heat down. Perfect temperature means perfect color: golden brown, not pale, not scorched.

Pour from the center and let gravity spread the batter. Don't tilt or swirl the pan. When bubbles form across the entire surface and the edges look matte rather than shiny, flip once and only once. A confident flip, straight up and straight down. After 90 seconds on the second side, slide it onto a plate and get the next one going.