The Fluffiest Pancake Recipe | Easy Fluffy Pancakes Recipe | Quick Breakfast Recipe

This recipe produces super fluffy buttermilk pancakes! They are like mini sponge cakes 😋. I use buttermilk but if you don’t have buttermilk on hand I include a note on how to make your own.

Printable recipe and instructions here! https://lola-jay.com/fluffy-buttermilk-pancakes/

Ingredients:

1.5 cups flour (180 grams)
3 tsp of baking powder
1 tsp baking soda
1/2 tsp salt
2 tbsp of sugar
1 tsp of pure vanilla extract
1/4 tsp cinnamon
2 eggs room temp
4 tbsp melted butter
1 & 1/3 cups buttermilk (room temp) (315 ml)

Buttermilk Sub:

Add 1 tbsp of lemon juice to your 1 & 1/3 cup of milk and let sit for 5 minutes.

00:00 intro
00:28 dry ingredients
1:05 wet ingredients
1:32 batter
1:58 make pancakes
3:22 plate and serve

I woke up this morning craving pancakes and the kids are off from school so this is a perfect day to make them. I’ve tried so many different recipes and this is by far my favorite. It produces the fluffiest pancakes and I’ve had a lot of time to practice. My

Oldest is going to be 18 so that’s 18 years of making pancakes. If you like this video don’t forget to hit that like and subscribe button. Now let’s get to it. Correctly measuring your ingredients is key to this recipe. You can use a food scale like the

One I have here and start it at zero or if you’re using a measuring cup make sure to scoop the flour into the measuring cup. I’m putting my ingredients through a sifter just to make sure there are no lumps. Add in your flour, baking powder, baking soda, salt, sugar and I’m adding

In a little cinnamon but this is totally optional but I love the taste and I normally top my pancakes with some apples and it goes together so nice. Sift your ingredients and then give that a stir and set aside. Let’s work on our wet ingredients. Your pancakes

Turn out so much better if your buttermilk and your eggs are at room temperature but if you don’t have time just pop it in the microwave for 30 seconds. That’s what I did here. Add in your melted butter and your vanilla, totally optional and then you’re going to

Add in your eggs. Give that a mix until fully incorporated. Add in your wet ingredients and I’m combining using a spatula so I can fold the ingredients. It’s key to not over mix so you don’t over develop the gluten or deflate your batter. You want to maintain air in your batter

Because that’s what will help you get those fluffy pancakes. You want to just mix it until you see most of the flour is gone and don’t worry it’s going to look a little lumpy but that’s normal. I like to pre-slice my butter so they’re ready

To grab when I’m making my pancakes. Add in a sliver of your butter and melt that down. I’m then adding in half a cup of batter. I like to measure it out so that they’re all even sizes. I like to push the butter to the edges so

That they can crisp and get golden. These are just about done. It took about four to five minutes. Flip them over and then I like to add a little more butter, totally optional but I want to make sure that both sides get that golden color. Another thing to note is you don’t

Want to make your pancakes ahead of time. You can mix in your dry ingredients but you got to prepare your wet ingredients right before you’re going to cook your pancakes and mix it. It’s not really prep ahead friendly. You’re going to repeat this process until all of your pancakes are done. It

Makes about four large pancakes. If you want to add chocolate chips or blueberries, this is when you would add it. Once you pour in the batter you would just add in your chocolate chips or your blueberries, totally up to you. Well there you have it. Super fluffy buttermilk pancakes. Top

It with some maple syrup, maybe some more butter or some caramelized apples and let me show you how fluffy these bad boys are. Look at that. It’s like a little sponge cake. I hope you guys enjoy bon appetit.