Fluffy Homemade Pancakes
Light and airy pancakes ready in 20 minutes
Classic fluffy pancakes with a perfect golden crust and tender interior, made with buttermilk for extra lightness.
Equipment
Ingredients
Dry Ingredients
all-purpose flour
250 g
salt
5 g
baking powder
10 g
baking soda
5 g
sugar
25 g
Wet Ingredients
eggs
2 piece
buttermilk
480 ml
butter (melted)
28 g
For Serving
maple syrup
60 ml
Instructions
Mix dry ingredients
In a medium bowl, add flour, salt, baking powder, baking soda and sugar - stir to combine.
Mix wet ingredients
In a separate bowl, mix eggs and buttermilk.
Combine wet and dry ingredients
Pour the wet ingredients into the dry and mix together — do NOT over mix! You want to have clumps and a few tiny streaks of flour running through your batter (this will make the pancakes fluffy); fold in the melted butter.
Cook pancakes
Cook pancakes on a lightly oiled griddle or pan on medium heat; you will see little bubbles popping in the batter as it cooks; once there are no more bubbles, the pancakes are ready to flip. Always peel up a corner while cooking to ensure that they are golden brown before flipping.
Serve
Serve with maple syrup and butter.
Original recipe
Storage
Reheat in toaster for best texture
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