This soft and fluffy pancake recipe is so easy to follow and even better to eat! The ingredients are simple, but the results are rewarding.

Mexican Vanilla: https://amzn.to/45xjD7V

Follow this recipe if you'd like to learn the SECRETS to making the FLUFFIEST pancakes!

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Makes 10-12 pancakes

INGREDIENTS
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 Tablespoons sugar
2 large eggs
2 cups buttermilk (or milk plus 2 Tablespoons lemon juice)
1 teaspoon vanilla extract
3 tablespoons unsalted butter, melted and cooled
Additional butter for the griddle

METRIC
272 g flour
8 g baking powder
4 g baking soda
2 g salt
36 g sugar
100 g eggs
16 oz milk
30 g vinegar or lemon juice
4 g vanilla
42 g unsalted butter*

*or use salted butter and omit salt

For serving: maple syrup, butter, fresh fruit on the side

INSTRUCTIONS
In a large bowl, combine the flour, baking powder, baking soda, salt and sugar with a rubber spatula. In a separate bowl, whisk together the eggs, buttermilk (or milk + lemon juice or vinegar), vanilla and melted butter. Add wet ingredients to dry and mix with the spatula (don’t overmix; lumps are okay).

Heat a griddle or skillet over medium heat. After 3-5 minutes, sprinkle water on the heated pan; if the water “dances,” it’s hot enough to use. Place a small pat of butter on the pan and spread the butter around the surface.

Using a 1/3-cup measuring cup or small ladle, pour batter onto the skillet to form a pancake. (If the batter is too thick, add 1-2 Tablespoons more buttermilk or milk until you reach desired consistency.) When the uncooked side starts to bubble and the sides of the pancake begin to dry, the pancake is ready to flip. Use a pancake turner (large flat spatula) to flip. Cook for 1-2 minutes more or until underside is golden.

Transfer pancakes to plates and serve with a pat of butter and drizzle of syrup. Yum!



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