Dinner
Beef and Bean Chili
A thick, mildly spiced pot of ground beef, beans and tomatoes that tastes better the next day.
Breakfast · Updated October 26, 2026
Fluffy Buttermilk Pancakes
Tall, tender pancakes from a quickly mixed batter with a little lumpiness left in on purpose.
Prep10 min
Cook15 min
Total25 min
Makes4 servings (about 10 pancakes)
Ingredients
Amounts are rounded when scaled. Tick items as you gather them.
Directions
- Whisk the flour, sugar, baking powder, baking soda and salt in a large bowl.
- In a second bowl whisk the buttermilk, eggs and melted butter until combined.
- Pour the wet mixture into the dry and stir just until there are no dry streaks. A few small lumps are fine. Let the batter rest 5 minutes.
- Heat a skillet or griddle over medium heat and brush with butter. Pour a scant 1/3 cup of batter per pancake.
- Cook until bubbles form and pop on the surface and the edges look set, about 2 minutes. Flip and cook 1 to 2 minutes more, until golden. Keep the first ones warm in a 200°F oven.
Tips
- Over-mixing makes pancakes tough. Stop as soon as the flour disappears.
- If the first pancake browns too fast, lower the heat a notch.
Storing
Cool, stack with paper between and refrigerate up to 3 days or freeze up to 2 months. Reheat in a toaster.
Swaps
No buttermilk: stir 1 1/2 tablespoons of lemon juice or vinegar into 1 3/4 cups of milk and let it stand 5 minutes.
Check ingredient labels if you cook for someone with an allergy. See the Disclaimer.