Fluffy Buttermilk Pancakes

Ingredients

• 1 1/3 cups (160g) All-purpose flour (Sifted for best texture)
• 1 teaspoon Salt
• 2 tablespoons Sugar
• 1 tablespoon Baking powder (Ensure it's fresh for maximum fluffiness)
• 1 cup Buttermilk (Room temperature preferred; can be warmed in microwave)
• 2 teaspoons Vanilla extract
• 1 large Egg (Room temperature preferred)
• 4 tablespoons (melted) Unsalted butter (Plus extra for greasing pan and serving)
• as desired Maple syrup (For serving)

Instructions

1. Sift and mix dry ingredients

   Add 1 1/3 cups (160g) all-purpose flour, 1 teaspoon salt, 2 tablespoons sugar, and 1 tablespoon baking powder to a large bowl. Sift together, then whisk to combine.

   Time: PT3M

2. Warm buttermilk and mix wet ingredients

   In a microwave-safe measuring cup, combine 1 cup buttermilk and 2 teaspoons vanilla extract. Microwave for about 45 seconds to take the chill off (do not overheat).

   Time: PT2M

3. Add egg to wet ingredients

   Crack 1 large egg into the warmed buttermilk mixture and whisk until fully combined.

   Time: PT1M

4. Add melted butter to wet ingredients

   Melt 4 tablespoons unsalted butter in the microwave (use 50% power in short bursts to avoid splattering). Stir melted butter into the wet mixture.

   Time: PT2M

5. Preheat pan

   Place a non-stick skillet or griddle on the stove over low heat to preheat while you finish the batter.

   Time: PT2M

   Temperature: Low heat

6. Combine wet and dry ingredients

   Pour wet ingredients into the dry ingredients. Gently mix with a whisk or spatula until just combined. Do not overmix; a few small lumps are okay.

   Time: PT2M

7. Butter the pan

   Add a small pat of butter to the preheated pan and let it melt, swirling to coat the surface.

   Time: PT1M

   Temperature: Low-medium heat

8. Cook pancakes (first batch)

   Pour about 1/3 cup of batter per pancake onto the pan for kid-sized pancakes. Cook for 2-3 minutes, until the bottom is golden and the edges look set. Carefully lift a corner to check doneness.

   Time: PT4M

   Temperature: Medium-low heat

9. Flip pancakes

   Carefully flip pancakes with a spatula. Cook another 1-2 minutes, until golden brown and cooked through. Remove to a plate and keep warm.

   Time: PT3M

   Temperature: Medium-low heat

10. Repeat with remaining batter

    Add more butter as needed and continue cooking pancakes in batches until all batter is used.

    Time: PT6M

    Temperature: Medium-low heat

11. Serve

    Serve pancakes warm with maple syrup and a pat of butter.

    Time: PT1M

12. Cleanup

    Wash all bowls, pans, utensils, and wipe down surfaces.

    Time: PT10M

Nutrition Facts

Calories

250

Protein

6g

Carbohydrates

35g

Fat

9g

Fiber

1g

Ingredient Substitutions

• Instead of All-purpose flour: Whole wheat flour (for denser pancakes), Gluten-free flour blend
• Instead of Sugar: Honey, Maple syrup, Coconut sugar
• Instead of Buttermilk: 1 cup milk + 1 tbsp lemon juice or vinegar (let sit 5 min)
• Instead of Vanilla extract: Almond extract (use half amount), Omit for plain pancakes
• Instead of Egg: Flax egg (1 tbsp flaxseed meal + 3 tbsp water)
• Instead of Unsalted butter: Vegetable oil, Coconut oil
• Instead of Maple syrup: Honey, Fruit compote

Equipment Needed

• Large mixing bowl
• Sifter or fine mesh sieve
• Whisk
• Measuring cups and spoons
• Medium microwave-safe bowl or measuring cup
• Non-stick skillet or griddle
• Spatula
• Stove or cooktop
• Small bowl (for melting butter) (optional)

Critical Steps — Do Not Skip

• Sift and mix dry ingredients thoroughly.
• Do not overmix the batter after combining wet and dry ingredients.
• Cook pancakes gently and flip carefully to avoid flattening.
• Watch the heat to avoid burning or undercooking pancakes.

Chef Tips from the Video

• Warming the buttermilk and using room temperature ingredients helps pancakes rise higher.
• For extra fluffy pancakes, let the batter rest for 5 minutes before cooking.
• Use real maple syrup for best flavor.
• Don’t crowd the pan—leave space for pancakes to spread.
• If making larger pancakes, cook them on lower heat for longer to avoid raw centers.

Troubleshooting

Storage

Refrigerator: Store cooked pancakes in an airtight container for up to 3 days. Reheat in microwave or toaster.

Freezer: Freeze cooled pancakes in a zip-top bag for up to 2 months. Reheat directly from frozen in toaster or oven.

Room temperature: Best eaten fresh; can be kept covered at room temperature for up to 4 hours.

Make-Ahead Tips

• Mix dry ingredients the night before for a quicker morning prep.
• Cooked pancakes can be made ahead and reheated in the toaster.
• Freeze extra pancakes for quick weekday breakfasts.