world’s Fluffiest Pancakes
If you’ve ever turned to boxed pancake mix for those Saturday morning breakfasts (no judgment—we’ve all been there), it’s time to up your game! Making pancakes from scratch is way easier than you think, and guess what? You probably already have all the ingredients sitting in your pantry right now (yup, you read that right). These fluffy buttermilk pancakes are what dreams are made of (we’re talking light, airy, and melt-in-your-mouth good). One bite will have you seriously questioning why you ever settled for Bisquick. Let’s do this!
Grab These Ingredients
All-Purpose Flour: This is the backbone of your buttermilk pancake recipe. It provides structure while keeping the cakes light and tender. Granulated Sugar: A touch of sweetness balances the tang of the buttermilk and helps the pancakes get that beautiful golden-brown color. Baking Soda: The secret to fluffiness! When combined with buttermilk, baking soda creates bubbles, making your pancakes extra light and airy. Buttermilk: Okay, this is the game-changer. The acidity in buttermilk reacts with the baking soda to create a rise, and it also adds a rich, tangy flavor that makes the pancakes moist and tender. Eggs: Along with baking soda, eggs will add some seriously delicious volume to these buttermilk pancakes! Butter: Finally, melted butter not only keeps the pancakes moist and tender but also prevents them from sticking to the pan. Double win!
Everything Is Ready in 20
What does buttermilk do?
You may be wondering, “Why buttermilk in pancakes?” To which I would say, “Because MAGIC”. Buttermilk works wonders for making your pancakes fluffy and tender. The acidity in the buttermilk reacts with baking soda to make these the fluffiest pancakes (without the need to add baking powder). You can use fresh or from-powder buttermilk (or even make your own buttermilk substitute). Then, it’s as simple as mixing everything together and cooking into golden, delicious pancakes!
Switch It Up!
Gluten-Free: I haven’t tried a gluten-free version of these buttermilk pancakes, but you can try our gluten-free banana pancakes if you’re looking for something of the sort! Berry-Licious: Add frozen or fresh fruit (blueberries, raspberries, strawberries would be delish!) directly into the batter before cooking. Protein Punch: Add a scoop of your favorite protein powder in place of some flour for a post-workout breakfast with an extra protein kick! Whole Wheat: For a healthier twist, swap half of the all-purpose flour with whole wheat flour. (You’ll get a nice nutty flavor and boost the fiber content!) This post first appeared over on Amanda’s Cookin’, where I’m a contributor.
