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Tall-Stack Buttermilk Pancakes
Melissa Hart

Tall-Stack Buttermilk Pancakes

Diner pancakes should be tender inside with a thin brown griddle skin, not cake layers an inch thick. Leave a few lumps in the batter and wait for bubbles to hold open before flipping. One flip is enough.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 2 cups all-purpose flour
  • 2 tbsp granulated sugar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp kosher salt
  • 2 cups buttermilk
  • 2 large eggs
  • 4 tbsp unsalted butter melted
  • 2 tbsp neutral oil

Method
 

  1. Whisk the flour, sugar, baking powder, baking soda and salt together in a large bowl.
  2. Whisk the buttermilk, eggs and melted butter separately, pour them into the dry ingredients and stir just until streaks of flour disappear.
  3. Rest the lumpy batter for 10 minutes while heating a griddle to 375°F and brushing it lightly with oil.
  4. Pour scant 1/3-cup portions and cook for 2 to 3 minutes until bubbles stay open and the edges look dry.
  5. Flip once and cook for 1 to 2 minutes until the second side is brown and the centers spring back lightly.