Fluffy Buttermilk Pancakes
Tall, cloud-soft pancakes with crisp golden edges. The buttermilk and a gentle hand are the whole secret.
Instructions
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Whisk the dry ingredients with a pinch of salt.
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In another bowl, whisk buttermilk, egg and melted butter.
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Fold wet into dry until just combined — lumps are good. Rest 10 minutes.
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Cook on a buttered medium pan until bubbles form, then flip and cook 1 minute more.
💡 Tips
Do not overmix — a lumpy batter makes fluffy pancakes. Resting lets the gluten relax and the leavening activate.
📝 Notes
Keep cooked pancakes warm in a 90°C oven while you finish the batch.
Nutrition per serving
Frequently asked
No buttermilk?
Stir 1 tablespoon lemon juice into 1.25 cups milk; rest 5 minutes.
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