Fluffy buttermilk pancakes, step by step

Key points

• Warm the buttermilk in the microwave for about 45 seconds before whisking in the egg, because cold ingredients work against a fluffy result. 1:07
• Melt the butter at about 50% microwave power in short bursts, since full power can make it steam and burst out of the bowl. 1:43
• Mix the wet ingredients into the dry only until just combined, because overmixing activates gluten and gives a dense, bready texture that makes pancakes shrink back. 2:05
• Pour about a third of a cup of batter for regular pancakes and up to half a cup for big ones, lowering the heat slightly for the larger size so the outside does not burn first. 2:47
• Do not trust bubbles as the flip signal for this batter; lift a corner to check the color, then flip gently with a spatula because the fluffy pancakes slide and flatten. 3:05

What you need

• All-purpose flour — 160 g (1 1/3 cups)
• Salt — 1 tsp
• Sugar — 2 tbsp
• Baking powder — 1 tbsp
• Buttermilk — 1 cup
• Vanilla extract — 2 tsp
• Egg — 1
• Melted butter — 4 tbsp

Steps

• 1. Sift dry ingredients: Sift 160 g (1 1/3 cups) flour with 1 tsp salt, 2 tbsp sugar and 1 tbsp baking powder, then whisk. 0:27
• 2. Warm and mix wet: Warm 1 cup buttermilk for about 45 seconds, add 2 tsp vanilla and one egg, and whisk. 0:51
• 3. Add melted butter: Melt 4 tbsp butter at about 50% power in short bursts, then stir it into the wet mix. 1:37
• 4. Combine without overmixing: Pour the wet into the dry and mix until just combined. 2:05
• 5. Butter the pan: Melt butter in a nonstick pan on low heat, then spoon in about a third of a cup of batter. 2:47
• 6. Flip and cook: Lift a corner to check, flip gently, and cook until golden on both sides. 3:23
• 7. Serve with syrup: Pour real maple syrup and top with a pat of butter. 5:22

Questions to check yourself