Buttermilk Pancakes

Light, fluffy, and ridiculously easy. The kind of pancakes that make weekday mornings feel like a lazy Sunday.

Ingredients

2 cups all-purpose flour (250 g)
- Whole wheat flour — 1:1 Denser texture, nuttier flavor; higher fiber
⅛ cup granulated sugar (25 g)
1 tsp baking soda (5 g)
1 tsp salt (6 g)
½ tsp baking powder (2.5 g)
2 large eggs (100 g)
2 cups buttermilk (484 g)
- 2 cups milk + 2 tbsp lemon juice — let sit 5 min DIY buttermilk; slightly thinner batter, similar calorie
1 tsp vegetable oil (5 g)
Butter and maple syrup, as desired

In a large bowl, whisk the flour, sugar, baking soda, salt, and baking powder together.
In a medium bowl, whisk the eggs and buttermilk until combined.
Pour the wet ingredients into the dry ingredients and gently stir. The batter will be lumpy.
Using a paper towel, lightly rub oil over the griddle. Heat to 350°F.
Let the batter rest for 5–10 minutes while the griddle heats up, then add ¼ cup batter per pancake onto the prepared griddle or skillet.
Flip when the tops are covered with bubbles and some have popped.
Serve hot with butter and maple syrup.

Don't overmix the batter. Lumps are your friend here. Overmixing develops gluten and makes the pancakes tough instead of fluffy.
If you don't have buttermilk, add 2 tablespoons of lemon juice or white vinegar to a 2-cup measuring cup, then fill to the top with whole milk. Let it sit for 5 minutes before using.

Nutrition from source · Per serving (based on 12 pancakes)

Conservative 20% moisture loss during griddle cooking. 12 pancakes at ~58 g each.