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Extra Fluffy Pancakes

Print Recipe
Prep Time 10 days
Servings: 6 pancakes
Course: Breakfast
Ingredients Method

Ingredients
  

  • 1 cup buttermilk or 1 cup whole milk + 1 tablespoon vinegar
  • 1 1/3 cups flour
  • 2 teaspoons baking powder
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 2 tablespoons avocado oil or vegetable oil
  • 1 egg beaten

Method
 

  1. If using milk and vinegar, stir them together first and set aside for a few minutes to create a buttermilk substitute.
  2. In a large bowl, combine the flour, baking powder, sugar, and salt.
  3. Add the oil and beaten egg to the dry ingredients.
  4. Pour in the buttermilk and gently mix until just combined and no large lumps remain.
  5. Let the batter rest for a few minutes. This important step helps activate the baking powder and creates extra fluff.
  6. Heat a nonstick skillet over medium-low heat. Avoid letting the pan get too hot.
  7. Pour about 1/3 to 1/2 cup of batter into the pan for each pancake.
  8. Cook for a few minutes until most of the bubbles on the surface have popped.
  9. Flip and cook for another 2–3 minutes, until golden and cooked through.
  10. Serve warm with butter and syrup.