The Fluffiest Buttermilk Pancakes

Whether you refer to them as flapjacks, hotcakes or "panny cakes", the addition of this sweet selection makes for a perfect morning. Originating in Europe, this now popular breakfast staple has evolved into a blank canvas for ingredients including chocolate, berries, bananas and cream.

A light & fluffy pancake with crispy edges. topped with smooth maple syrup and a pat of butter.

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Pancakes 101

Though there isn't much to be said about pancakes, as the process is pretty straightforward. Here are a few pro tips to ensure that your pancakes come out perfect every single time!


  • Sift dry ingredients: A smooth batter is essential when seeking to prepare a good pancake. To achieve the right consistency, the use of a sieve is very important as it removes all clumps and particles found within the flour sugar and salt.

  • Use buttermilk: Buttermilk is essentially 2%'s soured cousin, as it is naturally fermented to achieve it's signature tangy flavor and thick consistency. When added to the batter, buttermilk helps to create a moist and fluffier pancake with a slight tang — opposed to the use of regular 2%. If you are unable to find buttermilk, add 1 tbsp spoon of white vinegar to the amount of milk directed in your recipe. Allow mixture to sit for 5 minutes, this process is a quick hack to "sour" milk.

  • Allow batter to rest: Allowing your batter to rest for atleast 10-15 minutes, relaxes the gluten —ultimately creating a much lighter, tender pancake.

  • Pile on the toppings: Usually I prefer a simple topping of maple syrup and butter. However, feel free to add Nutella, berries, bananas, whipped cream or even chocolate chips. The possibilities are endless!

 

How to Make

The Fluffiest Buttermilk Pancakes

Yield: 6-7 pancakes

Prep Time: 15 minutes

Cook Time: 10 minutes


Ingredients:
  • 1 cup all-purpose flour

  • 3 tbsp sugar

  • 1 tsp baking powder

  • 1/2 tsp baking soda

  • 1/2 tsp salt

  • 3/4 cup buttermilk ( or 3/4 evaporated milk + 1 tbsp white vinegar)

  • 1 egg

  • 2 tbsp melted butter

  • 1 tbsp vanilla extract

Directions:
  1. If you don't happen to have buttermilk, in a measuring cup, add 1 tbsp vinegar to evaporated milk and set aside for 5 minutes. *see note above

  2. In a large bowl, combine flour, sugar, baking powder, baking soda and salt. Set aside.

  3. In a separate bowl, whisk together egg, melted butter and buttermilk. Pour wet mixture into dry ingredients and whisk until smooth.

  4. Allow batter to rest for 10-15 minutes.

  5. Once batter is fully set, heat a skillet, griddle or flat pan to medium heat and spray with cooking spray.

  6. Pour 1/4 cups of the batter onto the skillet and cook until bubbles appear on the top (2-3 minutes). Flip with a spatula and cook the other side until browned.

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