The Best Buttermilk Pancakes! These pancakes are super light and fluffy. I make them with buttermilk or kefir. They are fluffy like a cloud and taste like a cake sponge. I make them every Sunday when we have slow mornings. You can eat them with bacon, butter, eggs, sausages. Jam, peanut butter, nuts, honey, whipped cream, cinnamon, and ice cream are also good choices. Everyone has their own tastes. 

It takes you back to your childhood breakfast table. Buttermilk pancakes are the ultimate comfort food. I love it with agave syrup.

Ingredients

• All-purpose flour: measure the flour accurately by spooning it into the measuring cup and leveling it off. Overpacking can result in dense pancakes.
• Baking soda: Works with the buttermilk to create the perfect rise.
• Sugar
• Salt
• Buttermilk: The tangy star that adds flavor and tenderness. Lactose intolerant? No problem! Add 1.5 tablespoons of lemon juice or vinegar to a liquid measuring cup, then pour in milk (any variety) up to the “1.5 cup” mark. Stir the mixture then let it sit for 5 minutes until it curdles and thickens slightly.
• Egg
• Unsalted butter: Let the melted butter cool slightly before introducing it to the batter for a seamless integration.
• Mix-ins (optional): chocolate chips, chopped nuts or raspberries.

Buttermilk pancakes

8 pancakes x 4′ (2 servings)
• 1 1/2 cups all-purpose flour (210 g)
• 1 teaspoon baking soda
• 2 Tablespoons sugar
• Pinch of salt
• 1 1/2 cups buttermilk, kefir or buttermilk substitute (336 g)
• 1 large egg
• 2 Tablespoons unsalted butter, melted (55g)
• Vegetable oil

Instructions

1. Whisk together the flour, baking soda, sugar and salt.
2. Melt the butter.
3. In a separate bowl, whisk together the buttermilk, egg, and melted butter. Stir the wet ingredients into the dry ingredients just until combined. Use a balloon whisk. This way you’ll avoid lumps in the batter.
4. Place your pan over medium-low heat. Slightly grease it with vegetable oil. Add 2 tablespoons of the batter onto the hot pan to make one pancake. Once bubbles form, flip the pancakes once and continue cooking 1 to 2 more minutes until the pancakes are cooked throughout. Serve with agave syrup or your preferred toppings.