Fluffy Buttermilk Pancakes That Actually Stack Up
“There’s something about a stack of pancakes on a Sunday morning that just makes everything feel right. My mom made these every weekend without fail, and the secret she swore by was cold buttermilk straight from the fridge. Don’t over-mix the batter — lumps are completely fine, actually better. Here’s exactly how I do it.”
What You’ll Need
- 1 cup all-purpose flour
- 1 tbsp granulated sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup cold buttermilk
- 1 large egg
- 2 tbsp melted butter
- A tiny splash of vanilla extract
Let’s Cook — Step by Step
- Step 1 — Grab a big bowl and whisk together the flour, sugar, baking powder, baking soda, and salt. Set it aside for a moment.
- Step 2 — In another bowl, beat the egg lightly, then pour in the cold buttermilk, melted butter, and vanilla. Stir just to combine.
- Step 3 — Pour the wet stuff into the dry stuff and fold gently — maybe 10 strokes. Stop when you still see a few lumps. I mean it. Lumps = fluffy pancakes.
- Step 4 — Heat a non-stick pan or griddle over medium heat. Brush with a tiny bit of butter.
- Step 5 — Scoop about ¼ cup of batter per pancake. Cook until you see bubbles forming all across the top and the edges look set — that’s your flip signal.
- Step 6 — Flip once, cook another 90 seconds until golden underneath. Serve right away with good maple syrup and a cold pat of butter on top.
Kitchen Tip: Pro tip: Don’t press down on the pancakes with your spatula. That’s what flattens them. Just leave them alone and let the heat do the work.
Made with fresh ingredients & kitchen love ♥ — meozmedia.com
