fluffy pancakes

Pancake

Fluffy Pancakes

These fluffy pancakes get their rise from the magical combination of buttermilk, baking powder and baking soda. As the batter rests, baking powder reacts with the liquid ingredients to form bubbles that create fluffy pancakes, while the gluten in the flour relaxes to make them more tender. Baking soda provides extra lift, using the acid from the buttermilk to create a similar effect. Once the batter hits the heat, they rise one last time, resulting in perfectly tender pancakes that you can slather with your favorite toppings.

Ingredients

1 cup all-purpose flour
1 cup whole-wheat pastry flour
2 tablespoons granulated sugar
1 tablespoon baking powder
¼ teaspoon baking soda
⅛ teaspoon salt
2 large eggs, lightly beaten
1 ½ cups buttermilk
1 teaspoon vanilla extract
¼ cup unsalted butter (1/2 stick), melted
pure maple syrup, sliced bananas and/or toasted sliced almonds for topping (optional)

Directions

Whisk all-purpose flour, pastry flour, sugar, baking powder, baking soda and salt together in a large bowl until combined.
Whisk eggs, buttermilk and vanilla together in a small bowl; add to flour mixture and whisk until just combined. Stir in butter just until combined. Let the batter stand at room temperature until slightly thickened and fluffy-looking, about 5 minutes.
Meanwhile, place a large nonstick skillet over medium-low heat (or use a preheated griddle).
Working in about 8 batches (3 pancakes per batch), pour about 2 tablespoons batter per pancake into the pan (or onto the griddle); cook until the edges are dry and bubbles appear on the surface, 2 to 3 minutes. Flip and cook until golden brown on the other side, about 2 minutes.
Top the pancakes with maple syrup, bananas and/or almonds, if desired.