THE BEST Light & Fluffy Buttermilk Pancakes

Everyone needs a good, go-to, buttermilk pancake recipe…that fool-proof recipe that comes through for you every time and puts a smile on everyone’s face at breakfast. Over the years, I’ve tried many pancake recipes, before finally coming up with one that is the BEST it can possibly be! These buttermilk pancakes are light and fluffy and hearty, all at the same time. Pile them high, slather them with butter, and drizzle them with maple syrup for a classic buttermilk pancake. They adapt easily to creativity too…add blueberries, chocolate chips, a handful of coconut.

They require just a few ingredients, and if you make them often enough, you’ll have the recipe memorized in no time. So simple…so delicious!

I think this recipe is a fascinating chemistry experiment. I don’t remember my high school chemistry well enough to know exactly what’s happening, but watch it carefully after you whisk the cooled butter into the rest of the ingredients. The batter takes on an almost spongy texture. (You’ll want to whisk it once in a while to keep it smooth.) Whatever that spongy texture is that’s created with the blending of the ingredients…it’s pure magic! It must be the secret to making light and fluffy buttermilk pancakes!

THE BEST LIGHT AND FLUFFY BUTTERMILK PANCAKES

2 T. butter

1 egg

1 c. buttermilk

1 c. flour

1 T. baking powder

1 T. granulated sugar

1/4 t. salt

Melt butter and set aside to cool.

In a small bowl, whisk buttermilk and egg together.

In separate bowl, combine all dry ingredients. Pour buttermilk mixture into dry ingredients and whisk until smooth. Add melted and cooled butter and whisk again.

Heat griddle. Drop batter, by large spoonfuls (2-4 T.) into a pool on the griddle and heat on one side until golden brown on bottom. Flip and heat until golden brown on the other side.

Makes approximately six 6” pancakes. Can easily be doubled or tripled.