Breakfast Techniques: Fluffy Diner-Style Pancakes

Notes

The science behind fluffy pancakes lies in the proper activation of leavening agents and control of gluten development. Baking powder provides immediate lift, while baking soda reacts with the buttermilk's acidity for additional rise. Overmixing the batter can lead to tough pancakes due to excess gluten formation, so aim for a lumpy texture. To troubleshoot, ensure your skillet is properly preheated; too hot, and pancakes can burn before they cook through. Too cool, and they may become dense. For safety, always use oven mitts when handling hot skillets. These pancakes can be made ahead and kept warm in a 200°F oven for up to 30 minutes. Store leftovers in an airtight container in the refrigerator for up to 2 days or freeze for longer storage.

Steps

1. 1 In a large bowl, whisk together 2 cups all-purpose flour, 4 teaspoons baking powder, 1 teaspoon baking soda, and 1/2 teaspoon salt.
2. 2 In another bowl, whisk 2 cups buttermilk, 2 large eggs, and 3 tablespoons melted butter until combined.
3. 3 Pour the wet ingredients into the dry ingredients and gently fold until just combined; the batter should be lumpy.
4. 4 Let the batter rest for 5 to 10 minutes to allow the flour to hydrate fully.
5. 5 Heat a large non-stick skillet or griddle over medium heat to about 375°F.
6. 6 Lightly grease the skillet with butter or cooking spray.
7. 7 Pour about 1/4 cup of batter for each pancake onto the skillet, spacing them apart to allow room for spreading.
8. 8 Cook until bubbles form on the surface and the edges look set, about 2 to 3 minutes.
9. 9 Flip the pancakes carefully and cook for an additional 1 to 2 minutes, until golden brown.
10. 10 Serve immediately with your choice of toppings, such as maple syrup, fresh fruit, or whipped cream.