Fluffy Pancake Recipe: The Ultimate Guide to Light and Delicious Morning Bliss

Instructions:

1. Prepare Your Ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
2. Mix Wet Ingredients: In a separate bowl, combine the buttermilk, egg, melted butter, and vanilla extract. Mix until well combined.
3. Combine Mixtures: Pour the wet ingredients into the dry ingredients. Gently fold the mixture until just combined. Be careful not to overmix; a few lumps are okay!
4. Heat the Griddle: Preheat a non-stick skillet or griddle over medium heat. Lightly grease it with cooking spray or a bit of butter.
5. Cook the Pancakes: Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface (about 2-3 minutes), then flip and cook for another 1-2 minutes until golden brown.
6. Serve Warm: Stack your pancakes on a plate and serve with your favorite toppings like maple syrup, fresh fruit, or whipped cream.

Frequently Asked Questions (FAQs) About Fluffy Pancakes

1. What makes pancakes fluffy?
Fluffy pancakes are achieved through the right balance of ingredients, particularly baking powder and baking soda, which create air pockets during cooking.

2. Can I use all-purpose flour instead of cake flour?
Yes, all-purpose flour is perfect for pancakes. While cake flour gives a softer texture, all-purpose flour will still yield delightful fluffiness.

3. What can I use instead of buttermilk?
If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk and letting it sit for 5-10 minutes.

4. How do I store leftover pancakes?
Cool pancakes completely, then stack them with parchment paper between each pancake. Store in an airtight container in the refrigerator for up to three days, or freeze for up to two months.

5. Can I make pancakes ahead of time?
Yes! You can prepare the batter in advance and store it in the refrigerator for up to 24 hours. Just give it a gentle stir before cooking.

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