Fluffy Buttermilk Pancakes

Ingredients

• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 2 tablespoons sugar 2 tablespoons sugar
• 2 teaspoons baking powder 2 teaspoons baking powder
• 1/2 teaspoon baking soda 1/2 teaspoon baking soda
• 1/2 teaspoon salt 1/2 teaspoon salt
• 2 cups (480ml) buttermilk 2 cups (480ml) buttermilk
• 2 large eggs 2 large eggs
• 1/4 cup (60ml) melted butter 1/4 cup (60ml) melted butter
• Butter or oil for greasing the pan Butter or oil for greasing the pan

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 10g, 6g
• Carbohydrates (total, sugars): 48g, 10g
• Protein: 9g
• Fiber: 2g
• Salt: 0.9g

Preparation

1. 1.
   In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
2. 2.
   In a separate bowl, whisk together the buttermilk, eggs, and melted butter.
3. 3.
   Pour the wet ingredients into the dry ingredients and gently stir until just combined. Do not overmix; a few lumps are okay.
4. 4.
   Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
5. 5.
   Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook for another 1-2 minutes until golden brown.
6. 6.
   Repeat with the remaining batter, adding more butter or oil to the skillet as needed.
7. 7.
   Serve the pancakes warm with butter, maple syrup, and a dusting of powdered sugar.

Treat your ingredients with care...

• Buttermilk — If you don't have buttermilk on hand, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk. Let it sit for 5 minutes before using.
• Eggs — For extra fluffy pancakes, separate the egg yolks and whites. Beat the egg whites until stiff peaks form, then fold them into the batter just before cooking.

Tips & Tricks

• Don't overmix the batter to ensure light and fluffy pancakes.
• Let the batter rest for 10 minutes before cooking to allow the gluten to relax and the flavors to meld.
• Use a non-stick skillet or griddle for easy flipping and to prevent sticking.
• Keep the cooked pancakes warm in a low oven (around 200°F/93°C) while you finish cooking the rest.
• Experiment with toppings like fresh berries, sliced bananas, chocolate chips, or whipped cream for added variety.

Serving advice

Serve the Fluffy Buttermilk Pancakes stacked high on a plate, topped with a pat of butter, a generous drizzle of maple syrup, and a sprinkle of powdered sugar. Accompany them with a side of crispy bacon or sausage links for a complete American breakfast experience.

Presentation advice

Arrange the pancakes in a neat stack, ensuring they are evenly cooked and golden brown. Drizzle the maple syrup in an artful manner, allowing it to cascade down the sides of the stack. Garnish with a dusting of powdered sugar and a sprig of fresh mint for an elegant touch.