Buttermilk Pancakes

There’s nothing quite like a stack of Buttermilk Pancakes to make a morning feel special. These pancakes are light, fluffy, and perfectly tender with just the right balance of richness from the buttermilk. The key to achieving that heavenly texture is using buttermilk, which reacts with the baking soda to create a beautifully airy batter. Whether you’re topping them with fresh blueberries, sliced bananas, or a mix of your favorite fruits, these pancakes will bring comfort to your day.

Ingredients:

• 2 cups all-purpose flour

• 3 tablespoons sugar

• 1 teaspoon baking powder

• 1 teaspoon baking soda

• ½ teaspoon kosher salt

• 1 large egg

• 2 cups buttermilk

• 2 tablespoons melted butter or neutral oil

Method:

1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

2. In a separate bowl, whisk together the egg, buttermilk, and melted butter or oil.

3. Pour the egg mixture into the flour mixture, stirring gently until combined. Don’t worry if there are a few lumps; it’s better than overmixing, which can lead to tough pancakes.

4. Allow the batter to rest uncovered for 15 minutes. This helps the batter thicken and results in fluffier pancakes.

5. Heat butter or oil in a skillet over medium-low heat. When the butter foam subsides or the oil shimmers, ladle 1/3 cup of batter into the skillet for each pancake.

6. Cook until bubbles rise to the surface and the edges start to set, about 2 to 4 minutes. Flip the pancakes and cook until the second side is lightly browned, about 1 to 2 minutes more.

7. Serve the pancakes warm, or keep them in a 250°F oven until you’re ready to enjoy them.

Tips & Notes:

• Serving Suggestions: These pancakes are delicious on their own, but they’re even better when topped with fresh fruits like blueberries, strawberries, or bananas. You can also add a drizzle of maple syrup for extra sweetness or even a sprinkle of powdered sugar for a beautiful finish.

• Customization: Feel free to mix things up! Add a cup of fresh berries or nuts (toasted and cooled) into the batter before cooking. A touch of cinnamon or nutmeg can also be added to the batter for a hint of warm spice.

• Make-Ahead: This batter can be made ahead and stored in the fridge for up to 24 hours. Just give it a gentle stir before using.

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