Thick, fluffy, downright delicious. This is the only pancake recipe you need!
What’s better on a weekend than to sit home in your pajamas and eat a stack of fluffy pancakes doused in chocolate syrup?
And could there be anything better than pancakes to start your Eid holidays with?
These pancakes are so light, so fluffy I could die!
A whole batch takes just minutes to whip up. Serve them smothered in Nutella, maple syrup, or jam; they’re awesome either way. Make these today, tomorrow, every day!
Fluffy Buttermilk Pancakes
Yields: 13-15 pancakes
1 ¼ cup all-purpose flour
2 teaspoons baking powder
1 Tablespoon granulated sugar
¼ teaspoon salt
1 cup buttermilk1
1 Tablespoon melted & cooled butter or vegetable oil
In a medium bowl, whisk together the flour, baking powder, sugar and salt. Whisk in the buttermilk, egg and melted butter, just until all mixed together (small lumps are fine, DON’T OVERMIX).
Heat a large, nonstick pan over medium-heat and lightly brush with oil or butter. Using an ice cream scoop (or any large spoon) add the batter to the pan. Cook the pancake for 2 to 3 minutes, or until the bubbles begin popping on top of the pancake and it’s golden brown on the bottom. Slide a thin, wide metal spatula underneath the pancake and gently but quickly flip it over. Cook an additional 1 to 2 minutes, until the other side is golden as well. Repeat with the remaining pancake batter.
Serve pancakes immediately topped with a drizzle of maple or chocolate syrup. Enjoy
1. DIY Buttermilk: 1 cup milk + 1 Tbsp vinegar. Mix and let it sit for 10 minutes. Mix well and use.
*To achieve smooth brown pancakes, don’t grease the pan after every single pancake. Grease it after every third pancake. Hope that makes sense.