Fluffy Golden American Buttermilk-Style Pancakes

Pancake Batter

• 1 cup all-purpose flour, sifted (140g)
• 1 cup whole milk (240ml)
• 1 whole medium egg
• 2 tablespoons granulated sugar (30g)
• 2 tablespoons unsalted butter, melted (30g)
• 1 tablespoon baking powder (15g)
• 1 teaspoon pure vanilla extract
• 1 pinch fine sea salt

For Serving

• Pats of cold salted butter
• Pure maple syrup, honey, or berry preserves
• Fresh sliced strawberries or bananas (optional)

Mixing the Fluffy Batter

1. 1

   In a mixing bowl, lightly whisk the egg with a wire whisk until blended.

2. 2

   Whisk in the milk, melted butter, vanilla extract, and granulated sugar until sugar begins to dissolve.

3. 3

   Add the sifted flour and the pinch of salt. Whisk gently just until flour absorbs liquids. Crucial tip: American pancake batter should remain thick and slightly lumpy; over-whisking deflates the sponge!

4. 4

   Gently fold in the baking powder with a silicone spatula just until combined.

Griddling to Perfection

1. 5

   Preheat a non-stick skillet over low-medium heat. Lightly wipe the surface with a paper towel dabbed in butter or neutral oil.

2. 6

   Pour a 1/4-cup ladle of batter directly onto the center of the pan. Do not spread it out—the thick batter will naturally settle into a plump, tall round disc.

3. 7

   Cook undisturbed on low heat for 1.5 to 2 minutes. The cue to flip is when bubbles burst on the surface and the outer rim looks matte and set.

4. 8

   Slide a wide spatula underneath and flip cleanly in one confident motion. Cook the second side for another 1 to 1.5 minutes until golden.

5. 9

   Stack cooked pancakes high on a warm plate to keep them soft and tender.

6. 10

   Crown the stack with a generous slab of butter and drizzle heavily with golden maple syrup or honey.