Recipe: Special Fluffy Buttermilk Pancakes

Special Fluffy Buttermilk Pancakes

 The ultimate Fluffy Buttermilk Pancakes are a weekend favourite, delivering a heavenly combination of light, airy texture and a subtly tangy flavour. The buttermilk works its magic with the leavening agents, creating an exceptional loft and tender crumb that simply melts in your mouth.¹ Served warm with a generous drizzle of real maple syrup and a melting pat of butter, they offer a comforting, classic sweetness that is perfectly balanced by the slight tanginess from the buttermilk. Every bite is soft, pillowy, and utterly satisfying, making them the perfect centrepiece for a leisurely breakfast or brunch.

Ingredients

Dry Ingredients:

• 2 cups all-purpose flour²
  
• 2 tablespoons granulated sugar³
  
• 2 teaspoons baking powder⁴
  
• 1 teaspoon baking soda⁵1/2 teaspoon salt⁶

Wet Ingredients:

• 2 large eggs, lightly beaten⁷
  
• 2 cups buttermilk (room temperature is best)⁸
  
• 1/2 cup sour cream (or plain full-fat yogurt)
• 4 tablespoons unsalted butter, melted and cooled⁹
  
• 1 teaspoon vanilla extract (optional)¹⁰
  

Instructions and Method

1. Combine Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.¹¹ Make sure to whisk well to ensure the leavening agents are evenly distributed.
   
2. Combine Wet Ingredients: In a separate medium bowl, whisk together the eggs, buttermilk, sour cream, and vanilla extract (if using). Slowly drizzle in the melted and cooled butter while whisking until just combined.
3. Mix Batter: Pour the wet ingredients into the dry ingredients.¹² Use a wooden spoon or rubber spatula and mix until just combined. Do not over-mix. The batter should be thick and have small to medium lumps of flour remaining. Over-mixing will develop the gluten and result in flat, tough pancakes.¹
4. Rest the Batter (Recommended Tip for Fluffiness): Let the batter rest at room temperature for about 5-10 minutes.¹⁴ This allows the flour to fully absorb the liquids and the leavening agents to start working, leading to a lighter, fluffier pancake.¹⁵
   
5. Heat the Griddle: Heat a large nonstick skillet or griddle over medium heat.¹⁶ The pan is ready when a drop of water quickly sizzles and evaporates. Lightly grease the pan with butter or oil.
   
6. Cook the Pancakes: Pour the batter onto the hot griddle using a ¹⁷ or ¹⁸ cup measure for each pancake, spacing them a few inches apart.¹⁹
   
7. Flip: Cook for 2-3 minutes, or until bubbles appear on the surface of the pancake and the edges look set and slightly dry. Use a thin spatula to gently flip the pancake and cook for another 1-2 minutes, or until the bottom is golden brown and the pancake is cooked through.²⁰
   
8. Serve: Remove pancakes from the griddle and serve immediately with your favourite toppings.²¹
   

Tips for the Fluffiest Pancakes

• Don't Over-mix: This is the most crucial tip! Lumpy batter is good batter. Stir only until the wet and dry ingredients come together.
• Cool the Melted Butter: Adding hot butter to the cold wet ingredients can seize the butter or cook the eggs. Ensure the butter is melted and has cooled slightly before adding it.
• Use Fresh Leaveners: Baking powder and baking soda lose their potency over time. Always check expiration dates for maximum rise.
• Medium Heat is Key: Cooking pancakes on heat that is too high will burn the outside before the inside can cook through and rise.²² Cook on medium or medium-low for an even golden colour and a fully cooked interior.
  
• Use Room Temperature Ingredients: Especially for the buttermilk and eggs. Ingredients that are closer in temperature mix more evenly and allow the leavening agents to activate better.