Fluffy Buttermilk Pancakes From Scratch

There's a reason diner pancakes taste so good: buttermilk. Its tang adds flavor, and its acidity reacts with baking soda to create tall, airy, tender pancakes. This from-scratch recipe takes just 10 minutes to mix and beats any boxed mix.

The two rules of fluffy pancakes

1. Leave the lumps. Stir only until the flour is moistened. Overmixed batter makes flat, rubbery pancakes.
2. Let the batter rest. Five to ten minutes lets the flour hydrate and the leaveners start working, which gives you a thicker, puffier pancake.

No buttermilk? Make a substitute

Stir 2 tablespoons of lemon juice or white vinegar into a measuring cup, then add milk to the 2-cup line. Let it sit for 5 to 10 minutes until slightly thickened. It isn't quite as rich as real buttermilk, but it works well in a pinch.

Getting the temperature right

Medium heat is the sweet spot. If the griddle is too hot, the outside burns before the middle cooks. If it's too cool, the pancakes turn pale and tough. Test with a small spoonful of batter first. It should sizzle gently and turn golden in about 2 minutes. Wipe the pan and add a little fresh butter between batches.

Mix-ins and toppings

• Blueberry: drop berries onto each pancake right after pouring, rather than stirring them into the batter.
• Chocolate chip: sprinkle chips on the same way.
• Banana: add thin banana slices and a pinch of cinnamon.
• Fall twist: add 1 teaspoon pumpkin pie spice to the dry ingredients.

Freeze for busy mornings

Cool leftover pancakes completely, freeze them in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months. Reheat in the toaster or microwave for a homemade breakfast in under two minutes.