Pancakes are a perfect way to start the weekend. Here’s how to make them light and fluffy.
Buttermilk: It’s Key
Buttermilk reacts with the baking soda and baking powder, making the pancakes fluffy. If you don’t have buttermilk, add 1 tablespoon of vinegar or lemon juice to 1 cup of milk and let it sit for 5 minutes.
Don’t Overmix:
Don’t mix the batter too much. A few lumps are okay.
Let the batter sit for 5-10 minutes after mixing.
Pancake Tips:
- Heat: Medium heat is best.
- Flip: Wait for bubbles to appear before you flip it. Only flip once.
- Egg Whites: For extra fluffy pancakes, separate the eggs. Beat the whites until they’re stiff and gently fold them into the batter.
Recipe: Fluffy Pancakes
- Prep: 10 minutes
- Cook: 15 minutes
- Serves: 4
What You Need:
- 2 cups flour
- 2 tbsp sugar
- 2 tsp baking powder, 1 tsp baking soda
- 1 tsp salt
- 2 cups buttermilk
- 2 eggs (separated for extra fluff)
- 4 tbsp melted butter, plus more for the pan
How to Make It:
- Dry Mix: Mix flour, sugar, baking powder, baking soda, and salt.
- Wet Mix: Mix buttermilk and egg yolks. Add the melted butter.
- Combine: Pour the wet ingredients into the dry ingredients. Mix gently.
- Whip & Fold (Optional): Beat egg whites until stiff. Gently fold into the batter.
- Cook: Heat a pan over medium heat. Pour 1/4 cup of batter for each pancake. Cook for 2-3 minutes per side until golden brown.