Perfect Fluffy Pancakes

Start your morning right with a stack of our Perfect Fluffy Pancakes. These pancakes are exceptionally light and airy, thanks to a few simple secrets. Perfect for any day of the week, they are quick to make and guaranteed to be a hit with everyone. Drizzle with syrup and top with your favorite berries for the ultimate breakfast treat. This recipe produces about 12 medium pancakes.

Ingredients

2 cups (240g) all-purpose flour 2 tablespoons granulated sugar 1 tablespoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 1/2 cups (360ml) buttermilk, shaken 1/4 cup (60g) unsalted butter, melted and slightly cooled 1 large egg, plus 1 egg white (for extra loft, optional) 1 teaspoon vanilla extract Butter or oil, for the griddle

Instructions

Preheat and Prep: Heat a griddle or large, flat-bottomed skillet over medium heat to about 375°F (190°C). Whisk Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. 

Combine Wet Ingredients: In a medium bowl, whisk together the buttermilk, melted butter, whole egg, and vanilla extract. Mix the Batter: Pour the wet ingredients into the dry ingredients. Stir gently with a whisk or large spoon only until moistened and just combined. Be careful not to overmix; some lumps in the batter are fine. If you desire extra fluffiness, whisk the reserved egg white in a separate bowl until stiff peaks form, then gently fold it into the batter just before cooking. 

Cook the Pancakes: Lightly grease the preheated griddle with butter or a neutral oil. Using a 1/4 or 1/3 cup measure, pour the batter onto the griddle, leaving a couple of inches between pancakes. Monitor and Flip: Cook until the edges look dry and bubbles begin to break and form small holes on the surface, about 2 to 3 minutes. Carefully flip the pancakes. 

Finish Cooking: Cook for another 1 to 2 minutes on the second side, or until golden brown and cooked through. Serve immediately with warm maple syrup, fresh berries, or your preferred toppings. Keep Warm: If you're cooking for a crowd, you can keep finished pancakes warm in a low oven (around 200°F or 95°C) on a wire rack set over a baking sheet until all of the batter is used.