Fluffy Pancakes Recipe
About this recipe
These fluffy buttermilk pancakes are a delightful way to start your morning. With a tender, melt-in-your-mouth texture, they’re perfect topped with maple syrup and butter, or enjoyed plain right off the griddle.
In this video from Preppy Kitchen, John Canel shares his easy method for making these delicious pancakes, emphasizing the importance of not overmixing the batter to keep them light and fluffy.
Ingredient notes
- If you don't have buttermilk, check the blog post for substitution tips.
- Use 1 cup of buttermilk, which is about 240 ml.
Tips from Preppy Kitchen’s video
- Warm the buttermilk in the microwave for about 45 seconds to enhance the pancake texture.
- Mix the wet and dry ingredients until just combined to avoid dense pancakes; overmixing activates gluten and can lead to a bready texture.
- Use a non-stick pan and add a little butter to prevent sticking; this helps achieve that perfect golden brown.
Good to know
- How many pancakes does this recipe make?
- This recipe serves 4.
- What is the total time to make these pancakes?
- The total time to make these pancakes is 20 minutes.
- What should I do if I want to make larger pancakes?
- For larger pancakes, use about 1/2 cup of batter and lower the heat slightly to ensure they cook through without burning.
- What happens if I overmix the batter?
- Overmixing the batter can lead to denser pancakes instead of the fluffy texture you want.
No life story here — the video and the recipe are the whole point. All credit to Preppy Kitchen: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
In a large bowl, add 160 grams of all-purpose flour, 1 teaspoon of salt, 2 tablespoons of sugar, and 1 tablespoon of baking powder. Sift together and whisk until combined.
- 2
In a measuring cup, combine 240 ml of buttermilk and microwave for about 45 seconds to warm it up. Add 2 teaspoons of vanilla extract and 1 large egg to the warm buttermilk and whisk until combined.
- 3
Stir in 4 tablespoons of melted butter into the buttermilk mixture.
- 4
Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix to keep the pancakes fluffy.
- 5
Preheat a non-stick pan over low heat and add a little butter to grease the pan.
- 6
Once the butter is melted, pour about 1/3 cup of batter for smaller pancakes or 1/2 cup for larger pancakes onto the pan.
- 7
Cook until bubbles form on the surface and the edges look set, then carefully flip the pancakes and cook until golden brown on the other side.
- 8
Serve warm with a drizzle of maple syrup and a pat of butter on top.
Heads up — we had to guess a little:
- The quantity for the batter for small and large pancakes was inferred based on common practices for pancake sizes.
Credit where it’s due: this recipe was transcribed from Preppy Kitchen’s original video on YouTube. Follow them there — it’s their dish.
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