Light and Fluffy Buttermilk Pancakes

Step 1

In a large bowl, whisk together the flour, baking powder, baking soda, sugar and salt.

Step 2

In a separate medium bowl, whisk together the buttermilk, egg and melted butter. Stir the wet ingredients into the dry ingredients just until combined. (There should be lumps in the batter.)

Step 3

Place a nonstick pan or griddle over medium-low heat. Grease it with oil. Drop dollops of the batter onto the hot pan. Once bubbles form, flip the pancakes once and continue cooking 1 to 2 more minutes until the pancakes are cooked throughout. Serve immediately with maple syrup or other toppings.

Step 4

No buttermilk? No problem! Add 1 tablespoon of lemon juice or vinegar to a liquid measuring cup, then pour in milk (any variety) up to the "1 cup" mark. Stir the mixture then let it sit for 5 minutes until it curdles and thickens slightly. Proceed with the recipe as directed.

Step 5

Do not overmix the batter or the pancakes will be dense and flat rather than light and fluffy.

Step 6

For an alternative to vegetable oil (and if bacon is on the menu), try cooking the pancakes in bacon grease. The flavor and texture is hard to beat.

Step 7

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