It’s a beautiful Saturday morning – the weekend is finally here.
But wait, somebody has to make breakfast.
It has to be quick, easy, and delicious.
What about pancakes? Too hard, you say? Oh no, not at all.
I developed a version of these pancakes for my second cookbook, Beach House Brunch. They are delicious served with various mix-ins (chocolate chips, anyone?), but on a regular basis, I enjoy them plain with butter and maple syrup.
The batter comes together easily, as you likely already have all the ingredients in your pantry.
Many pancake recipes call for separating the egg whites from the yolks and then folding in the whipped whites at the very end. I’ve found this to be an unnecessary step, at least with this recipe.
These pancakes turn out light, fluffy, moist, and delicious every time. You will soon discover why I call this the best pancake recipe.
No buttermilk in your fridge? Make your own using the ratio of 1 cup milk to 2 tablespoons white vinegar. Simply warm (not boil) the milk in the microwave, stir in the vinegar, and let sit for a few minutes to curdle before using.
Best Fluffy Buttermilk Pancakes
powdered sugar, butter, and maple syrup for serving
- In a large bowl, whisk together the flour,sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk the buttermilk,eggs, and melted butter. Add the dry ingredients and briskly fold in with a rubber spatula just until moistened. Lumps are okay.
- Heat a griddle or a nonstick skillet over medium heat. Ladle 1/4 cup of batter on the griddle. Cook for a couple minutes or until bubbles appear on the surface of the pancake. Flip over and cook for another minute.
- Repeat with remaining batter. Keep pancakes warm wrapped in foil.
- Garnish with powdered sugar, and serve with butter and maple syrup.