Melissa Clark’s Best Buttermilk Pancakes
Crisp-edged, fluffy buttermilk pancakes using both baking soda and powder, a touch of honey or sugar, and a 10-minute batter rest for best results.
The perfect pancakes have crisp edges, fluffy centers and are easy enough to cook when you're not fully caffeinated. This recipe hits all the right notes and features buttermilk for tang, a combination of baking soda and powder for lightness and a touch of honey or sugar for gentle sweetness and color. Just be sure to let the batter rest for at least 10 minutes before frying, which helps hydrate the flour and thicken the mixture, so the pancakes don't run all over the pan when you pour in the batter. Serve them hot with plenty of salted butter and maple syrup, if you like, for a classic breakfast that everyone loves.