Fluffy Pancakes

Rise-and-Shine Stacks of Pure Fluffiness

I am firmly convinced that there are two kinds of people in this world: people who have had truly fluffy pancakes, and people who think they have but actually have not. Once you make these -- tall, pillowy, golden, and impossibly light -- you will understand the difference. The secret is buttermilk, a gentle hand with the batter, and the willpower to let it rest before it hits the griddle.

These are the pancakes that made my kids stop asking for the boxed mix. That is the highest compliment I know.

Mixing the Batter (Gently, Please)

In a large bowl, whisk together one and a half cups of all-purpose flour, two tablespoons of sugar, one and a half teaspoons of baking powder, half a teaspoon of baking soda, and a quarter teaspoon of salt. In a separate bowl, combine one and a quarter cups of buttermilk, three tablespoons of melted butter, one egg, and one teaspoon of vanilla extract.

Pour the wet ingredients into the dry and stir gently with a spatula. Stop the moment everything is just combined. There should be lumps. Visible, obvious lumps. Every instinct in your body will tell you to keep stirring. Do not. Lumps are your friend. Over-mixing activates gluten, and gluten turns pancakes into sad, flat, tough discs.

The Five-Minute Secret

Let the batter rest for 5 minutes while your griddle or skillet heats over medium-low heat. During this rest, the baking powder activates and creates tiny air bubbles throughout the batter. You will actually see the surface become bubbly and puffy. Those bubbles are the reason your pancakes will be tall and fluffy instead of flat and dense.

Cooking to Golden Perfection

Lightly grease your cooking surface with butter. Pour about a third of a cup of batter per pancake. Cook until bubbles form on the surface and the edges look set -- about 2 to 3 minutes. Flip gently and cook for another 1 to 2 minutes until golden brown underneath. Keep the heat at medium-low. This is crucial. Too-hot pans burn the outside before the inside cooks, leaving you with raw, doughy centers.

Stack Them Up

Pile the pancakes on warm plates. Add a pat of real butter and a generous pour of maple syrup. Fresh blueberries, sliced bananas, a dusting of powdered sugar, or a cloud of whipped cream all make wonderful additions.

Tina's Tips

• Buttermilk is non-negotiable. It reacts with the baking soda to create extra lift, and the slight tang balances the sweetness perfectly. No substitutes.
• Do not press the pancakes. When you flip them, resist the urge to press down with the spatula. Pressing squeezes out all the air you worked so hard to create.
• Test with a single pancake first. Your first pancake is always a test run. Use it to adjust your heat level and pour size before committing to a full batch.
• Keep them warm properly. Place finished pancakes on a wire rack in a 95°C/200°F oven. Stacking them on a plate traps steam and makes them soggy.
• Make the batter ahead for weekdays. Mix the dry ingredients the night before and store in a jar. In the morning, you only need to add the wet ingredients and stir.