Fluffy Buttermilk Pancakes
Extra thick, cloud-soft American pancakes, the star of any Sunday breakfast.
- Preparation
- 10 min
- Cook/bake time
- 15 min
- Total
- 25 min
- Difficulty
- Easy
- Calories
Extra thick, cloud-soft American pancakes, the star of any Sunday breakfast. Buttermilk and baking soda react with each other and make the batter rise like a soufflé. A dream with maple syrup and fresh berries.
Step-by-step instructions
- 1
Mix dry ingredients
Put flour, sugar, baking powder, baking soda and salt in a large bowl and mix everything well. If you mix the dry ingredients evenly beforehand, the baking powder and baking soda will be distributed cleanly in the batter and the pancakes will rise evenly everywhere later.
- 2
Whisk wet ingredients
Whisk the buttermilk, eggs, melted butter and vanilla extract in a measuring jug to a smooth liquid. Make sure the butter is no longer hot, otherwise the egg will curdle. Buttermilk and baking soda are already starting to react quietly with each other, and that is exactly what makes the pancakes so fluffy.
- 3
Stir batter together
Pour the liquid ingredients into the dry ones and stir everything only very roughly. A few lumps are expressly allowed to remain, because if you stir the batter smooth, you will get tough instead of fluffy pancakes. Then let the batter rest for 5 minutes so that the flour can swell and the leavening can get going.
- 4
Baking
Heat a pan over medium heat and melt a little butter in it. Add a small ladle of batter per pancake and let it bake until bubbles rise on the surface and burst at the edge. Now turn and finish baking the second side until golden brown, which only takes about a minute.
- 5
Serving
Stack the warm pancakes into a high tower on the plate. Pour maple syrup generously over them and distribute fresh berries on top. They taste best immediately, while they are still warm and cloud-soft.
