Ingredients:

  • 1 ½ cups All-Purpose Flour (180 g)
  • 2 Tbsp Granulated Sugar (25 g)
  • 1 ½ tsp Baking Powder
  • ½ tsp Baking Soda
  • ¼ tsp Fine Sea Salt
  • 2 large Eggs, lightly beaten
  • 1 ¼ cups Whole Buttermilk (300 ml)
  • 4 Tbsp Unsalted Butter, melted and cooled slightly (55 g)
  • Neutral oil or extra butter for the griddle

Instructions:

  1. Prep and Combine Dry Ingredients: Gently melt the 4 Tbsp of unsalted butter and set aside to cool slightly. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until thoroughly combined.
  2. Combine Wet Ingredients: In a separate bowl, gently whisk the lightly beaten eggs and the buttermilk together. Pour the slightly cooled melted butter into the buttermilk mixture and whisk until just combined.
  3. Mix the Batter: Pour the entire wet mixture into the dry ingredients bowl. Using a spatula, fold the ingredients together just until the flour disappears. Stop immediately; the batter should still have small lumps, as overmixing will make the pancakes tough.
  4. Rest the Batter: Let the lumpy batter rest at room temperature for 10 minutes. This allows the flour to hydrate fully and primes the leavening agents for maximum fluffiness. Do not skip this step.
  5. Cook the Pancakes: Heat your griddle or non-stick pan over medium heat. Lightly grease the pan. Ladle ¼ cup of batter onto the hot surface for each pancake. Cook undisturbed for 2–3 minutes, waiting for bubbles to form across the surface and edges to set. Flip the pancakes and cook for another 1–2 minutes until golden brown and cooked through. Serve immediately, or keep warm in a 100°C oven while you finish the remaining batches.