Fluffy Homemade Pancakes
Light, airy pancakes with a tender crumb that are quick enough for weekday mornings yet special enough for weekend brunch.
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
egg
2 pcs
buttermilk
480 ml
butter (melted)
28 g
For Serving
maple syrup
60 ml
Instructions
Mix dry ingredients
Combine flour, salt, baking powder, baking soda, and sugar in a bowl.
Mix wet ingredients
In a separate bowl, whisk together eggs and buttermilk.
Combine batter
Pour wet ingredients into dry and stir gently. Do not overmix—leave some lumps and streaks of flour. Fold in melted butter.
Cook pancakes
Cook on a lightly oiled griddle or pan over medium heat. Flip when bubbles stop forming and bottoms are golden.
Serve
Serve hot with maple syrup and optional butter.
Original recipe
Storage
Freeze in single layers, then transfer to bag. Reheat straight from frozen.
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