Fluffy Buttermilk Pancakes
The classic American stack — light, tall, golden pancakes from a buttermilk batter that bubbles and rises in the pan. Serve with butter, maple syrup or fresh fruit.
Per serving
Ingredients
- 1 1/2 cupsMaida (all-purpose flour)
- 3 tbspSugar
- 2 tspBaking powder
- 1/2 tspBaking soda
- 1/2 tspSalt
- 1 1/4 cupsButtermilk (or milk + 1 tbsp vinegar, rested 5 min)
- 1Egg
- 3 tbspMelted butter
- 1 tspVanilla essence
- 2 tbspButter (for cooking)
- as neededMaple syrup or honey (to serve)
Method
- 1
Sift maida, sugar, baking powder, baking soda and salt together in a large bowl.
- 2
In a separate bowl whisk buttermilk, egg, melted butter and vanilla together.
- 3
Pour the wet mix into the dry. Fold gently with a spatula just until the streaks disappear — lumps are fine. Do not over-mix.
- 4
Rest the batter 5 minutes — this is critical for tall pancakes.
- 5
Heat a non-stick or cast-iron pan on medium-low. Brush with a little butter.
- 6
Pour 1/3 cup batter per pancake. Cook 90 seconds until the surface bubbles and the edges look set, then flip.
- 7
Cook the second side 60 seconds until golden brown. Stack and serve immediately with butter and maple syrup.