Fluffy Pancakes Recipe

Course: Breakfast

Ingredients

• 2 cups (250 g) all-purpose flour
• 1/4 cup (50 g) sugar
• 1 tablespoon (10 g) baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/2 cups (360 ml) buttermilk
• 1/4 cup (60 g) melted butter, plus more for the pan
• 1 large egg
• 1 teaspoon vanilla extract
• Butter and maple syrup, for serving

Instructions

1. Mix the dry ingredients. In a large bowl, sift together the flour, baking powder, baking soda, salt and sugar.
2. Add the wet ingredients. Make a well in the center and add the buttermilk, egg, melted butter and vanilla extract. Stir gently until just combined — a few small lumps are fine.
3. Rest the batter. Let the batter rest for 5 minutes while the pan heats. This helps the pancakes rise extra fluffy.
4. Heat the pan. Heat a nonstick skillet or griddle over medium heat. Melt a little butter or brush with oil.
5. Cook the pancakes. Scoop about 1/4 cup of batter for each pancake. Cook for 1–2 minutes, until bubbles appear on top and the bottom is golden brown. Flip and cook for 1–2 minutes more, until golden and cooked through.
6. Serve warm. Stack the pancakes on a plate and serve warm with butter and maple syrup.

What to serve with it

• Scrambled eggs and crispy bacon
• Fresh berries, banana slices or fruit salad
• A hot cup of coffee, tea or milk
• Sausages or hash browns for a big breakfast

Tips

• Do not overmix the batter. Stir just until the flour disappears — overmixing makes flat, tough pancakes.
• No buttermilk? Stir 1 1/2 tablespoons of vinegar into 1 1/2 cups of milk and set aside for 5 minutes before using.
• Keep them warm. Keep cooked pancakes in a warm oven (about 200°F / 95°C) while you cook the rest.
• Medium heat is best. Too hot burns the outside before the inside cooks; too low makes pale, flat pancakes.
• Leftovers: Store cooled pancakes in an airtight container in the fridge for up to 3 days, or freeze for up to 1 month. Reheat in a toaster or microwave.

Frequently Asked Questions

Why are my pancakes flat instead of fluffy?

Flat pancakes usually mean the batter was overmixed or the baking powder is old. Stir just until combined, and check that your baking powder is fresh — it should fizz in hot water.

Can I make the batter the night before?

Yes. Mix the batter, cover it and keep it in the fridge overnight. Stir it gently in the morning — if it looks thick, add a spoonful of milk.

Can I use regular milk instead of buttermilk?

Yes. Buttermilk gives the softest, tangiest pancakes, but you can use regular milk, or make quick buttermilk with milk and vinegar as above.

How do I know when to flip the pancakes?

Flip when bubbles appear on the top surface and the edges look set, usually after 1–2 minutes. The bottom should be golden brown.