Why both baking soda and baking powder? Read all about it here.
About the author: After graduating from MIT, J. Kenji Lopez-Alt spent many years as a chef, recipe developer, writer, and editor in Boston. He now lives in New York with his wife, where he runs a private chef business, KA Cuisine, and co-writes the blog GoodEater.org about sustainable food enjoyment.
Light and Fluffy Pancakes
About This Recipe
|This recipe appears in:||The Food Lab: Baking Powder vs. Baking Soda|
- 10 ounces (about 2 cups) all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 1/2 tablespoons sugar
- 2 large eggs
- 2 ounces (about 4 tablespoons) melted butter
- 16 ounces (about 2 cups) buttermilk
- Butter or oil for the pan
Combine flour, baking powder, baking soda, salt, and sugar in large bowl. Whisk to combine. In separate bowl, whisk eggs until frothy. Slowly drizzle in butter while whisking. Add buttermilk and whisk until homogenous.
Heat griddle or large non-stick skillet over medium heat for 5 minutes. Pour wet ingredients over dry ingredients and whisk until just combined (there should still be plenty of lumps). Add a small amount of butter or oil to the griddle and spread with a paper towel until no visible butter or oil remains.
Ladle pancake batter onto griddle in four 1/4-cup portions. Cook undisturbed until edges of pancakes begin to set and bubbles start to break the top surface, about 1 1/2 to 2 minutes. Carefully flip the pancakes with a thin, flexible spatula and cook on second side until golden brown and completely set, about 2 minutes longer. Serve pancakes immediately or keep warm no a wire rack set in a rimmed baking sheet in a warm oven while you cook the three remaining batches.