The Fluffiest Buttermilk Pancakes

Whether you refer to them as flapjacks, hotcakes or "panny cakes", the addition of this sweet selection makes for a perfect morning. Originating in Europe, this now popular breakfast staple has evolved into a blank canvas for ingredients including chocolate, berries, bananas and cream.

A light & fluffy pancake with crispy edges. topped with smooth maple syrup and a pat of butter.

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Pancakes 101

Though there isn't much to be said about pancakes, as the process is pretty straightforward. Here are a few pro tips to ensure that your pancakes come out perfect every single time!

• Sift dry ingredients: A smooth batter is essential when seeking to prepare a good pancake. To achieve the right consistency, the use of a sieve is very important as it removes all clumps and particles found within the flour sugar and salt.

• Use buttermilk: Buttermilk is essentially 2%'s soured cousin, as it is naturally fermented to achieve it's signature tangy flavor and thick consistency. When added to the batter, buttermilk helps to create a moist and fluffier pancake with a slight tang — opposed to the use of regular 2%. If you are unable to find buttermilk, add 1 tbsp spoon of white vinegar to the amount of milk directed in your recipe. Allow mixture to sit for 5 minutes, this process is a quick hack to "sour" milk.

• Allow batter to rest: Allowing your batter to rest for atleast 10-15 minutes, relaxes the gluten —ultimately creating a much lighter, tender pancake.

• Pile on the toppings: Usually I prefer a simple topping of maple syrup and butter. However, feel free to add Nutella, berries, bananas, whipped cream or even chocolate chips. The possibilities are endless!

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How to Make

The Fluffiest Buttermilk Pancakes

Yield: 6-7 pancakes

Prep Time: 15 minutes

Cook Time: 10 minutes

Ingredients:

• 1 cup all-purpose flour

• 3 tbsp sugar

• 1 tsp baking powder

• 1/2 tsp baking soda

• 1/2 tsp salt

• 3/4 cup buttermilk ( or 3/4 evaporated milk + 1 tbsp white vinegar)

• 1 egg

• 2 tbsp melted butter

• 1 tbsp vanilla extract

Directions:

1. If you don't happen to have buttermilk, in a measuring cup, add 1 tbsp vinegar to evaporated milk and set aside for 5 minutes. *see note above

2. In a large bowl, combine flour, sugar, baking powder, baking soda and salt. Set aside.

3. In a separate bowl, whisk together egg, melted butter and buttermilk. Pour wet mixture into dry ingredients and whisk until smooth.

4. Allow batter to rest for 10-15 minutes.

5. Once batter is fully set, heat a skillet, griddle or flat pan to medium heat and spray with cooking spray.

6. Pour 1/4 cups of the batter onto the skillet and cook until bubbles appear on the top (2-3 minutes). Flip with a spatula and cook the other side until browned.