Fluffy Buttermilk Pancakes
There are mornings when you want something that feels like a reward, not for anything in particular, just for being awake and in your kitchen, and this is that recipe. Growing up, our weekend breakfast was soft Malaysian roti with kaya butter and soft-boiled eggs, which is its own kind of perfect, but there is something about a tall stack of pancakes that feels like a decision, like you meant for the morning to go exactly this way. The buttermilk reacts with the baking soda and creates tiny bubbles that make each pancake light and tender in the middle, and whatever you do, do not overmix the batter: the lumps look wrong, but they are not wrong. Stack them as high as you can justify, add butter while they are still hot so it melts into all the layers, and use good maple syrup, not the imitation kind, because if you are going to commit to this kind of morning, commit to all of it.
Fluffy Buttermilk Pancakes
Stack them as high as you dare. There is cold butter, real maple syrup, and fresh berries waiting, and absolutely no reason to be anywhere else this morning.
Ingredients
For the pancakes
1½ cups all-purpose flour
2 tbsp sugar
1½ tsp baking powder
½ tsp baking soda
½ tsp fine sea salt
1¼ cups buttermilk
1 large egg
3 tbsp unsalted butter, melted and slightly cooled
1 tsp vanilla extract
To serve
Cold unsalted butter
Pure maple syrup
Fresh strawberries and blueberries
Whipped cream or ricotta, if you feel like it
Instructions
Whisk together the flour, sugar, baking powder, baking soda, and salt in a large bowl.
In a separate bowl or jug, whisk together the buttermilk, egg, melted butter, and vanilla.
Pour the wet ingredients into the dry and stir until just combined. There will be lumps. Leave them. The lumps are not the problem, overmixing is.
Let the batter rest for 5 minutes while you heat a non-stick pan or griddle over medium heat.
Lightly butter the pan. Pour about ° cup of batter per pancake and do not touch it.
Cook until bubbles form across the surface and the edges look set, about 2 to 3 minutes. Flip and cook for another minute or two until golden.
Keep finished pancakes warm in a 200°F oven while you work through the rest of the batter.
Stack them high. Butter goes on while they are still hot. Syrup is not optional.
Hi, I'm Sarina!
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