Classic Fluffy Buttermilk Pancakes

Instructions

1. 1

   Mise en place: Measure all ingredients before starting. Place a wide nonstick skillet on the stove ready for heating. Melt 45 g unsalted butter in a small pot or microwave and let it cool slightly so it does not cook the eggs later. Ensure buttermilk and eggs are at room temperature.

2. 2

   In a large mixing bowl, add 250 g flour, 25 g granulated sugar, 10 g baking powder, and 3 g fine salt. Whisk everything together thoroughly with a wire whisk for about 1 minute until the dry mixture is completely uniform with no visible lumps of baking powder.

3. 3

   In a separate medium bowl, beat 2 eggs with a whisk until smooth. Pour in 350 ml buttermilk and the melted, slightly cooled butter. Whisk vigorously for 1 minute until the liquids are fully blended into a single smooth mixture with no separate layer of butter on top.

4. 4

   Pour the liquid mixture into the dry ingredients all at once. Using a rubber spatula, gently fold the batter just until the flour disappears, about 10 to 15 turns. Do not whisk or overmix; leaving small lumps ensures soft, fluffy pancakes. Let the batter rest for 5 minutes.

5. 5

   Heat the nonstick skillet over medium heat for 2 minutes. Add 5 ml of vegetable oil and wipe it across the surface with a paper towel. Ladle about 60 ml of batter per pancake into the hot pan, leaving 3 cm space between them. Adjust heat to medium-low if pan smokes.

6. 6

   Cook the pancakes over medium-low heat for 2 to 3 minutes without moving them. Watch for bubbles forming on top and bursting into small open holes while the edges look matte and set. Slip a thin spatula underneath to check that the bottom is evenly golden brown.

7. 7

   Flip each pancake carefully in one quick motion. Cook the second side over medium-low heat for 1 to 2 minutes until light golden brown and fully puffed in the center. Transfer to a plate, cover loosely with foil to keep warm, and repeat with remaining batter. Serve hot.