These are the fluffiest, lightest, most airy pancakes you’ll ever have! The only way to describe them? Like biting into a cloud—if clouds were delicious (in my mind I know what a cloud would taste and feel like). I love these because they are soft, airy but still filling, and never too heavy. Perfect for brunch or a weekday treat!

A few things that I think make the best buttermilk pancakes:

• Airy and fluffy centres

• Crispy edges

• BUTTER!

• A gentle mix — overmixing is the enemy! A few lumps in your batter = pancakes with the perfect texture

• Pro Tip: Want extra tall, fluffy pancakes? Let the batter rest for 10 minutes before cooking — this lets the baking soda, baking powder and buttermilk work their magic.

Once you have the base recipe down pat, you can get into the world of mix ins and fillings - a touch of cocoa powder, lemon curd, chocolate chips, apple pie filling, blueberries - the options are endless.

Ingredients:

• 250g all-purpose flour (+ 40g on reserve)

• 2 large eggs, at room temp

• 70g granulated sugar

• 1/2 teaspoon salt

• 1 and 1/2 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1/4 teaspoon cinnamon powder (optional)

• 480ml buttermilk (+ 40ml extra plain milk on reserve)

You can cure regular/dairy free milk with lemon juice or white wine vinegar to make your own)

• 50g melted unsalted butter

• 1 teaspoon vanilla bean paste/extract (optional)

Directions:

1. Preheat oven to the lowest setting. Line a baking sheet with parchment paper and set aside.

2. Melt the butter in the microwave or stovetop and allow to cool till slightly warm to touch (NOT hot).

3. Combine dry ingredients in large bowl: flour, sugar, salt, cinnamon powder, baking powder and baking soda. Whisk and set aside.

4. Combine wet ingredients in another large bowl: whisk the eggs, 480ml buttermilk, and vanilla extract together until combined. Then whisk in the melted butter.

5. Pour the wet ingredients into the dry ingredients and gently whisk to combine. The batter will be thick and maybe slightly lumpy but make sure there are no remnants of dry flour in the bowl. If it feels too thick, add some of the extra milk a tablespoon at a time to loosen. If it feels too loose, add a little flour a tablespoon at a time.

6. Heat a large nonstick griddle or skillet over medium heat. Grease with butter. Once it’s hot, ladle about a 1/3 cup of batter on the griddle. Cook until the edges look set and you notice bubbles rising in the pancake’s surface.

7. Flip and cook the other side about 1–2 more minutes. Transfer each pancake onto the prepared baking sheet in the oven to keep warm. Grease the griddle/skillet with butter again (if needed), and repeat until you’re out of batter.

Give these a try and tell me they aren’t the BEST pancakes ever ever ever?!

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