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It doesn’t really feel like a Sunday morning without the delicious aroma of pancakes in the air and a huge stack for breakfast. These thick and fluffy buttermilk pancakes will not disappoint! They are light, airy and soak up that good ole’ syrup or anything else you choose to pour over your pancakes. My go-to choices are maple or agave syrup, whipped cream and fruit, or my one true love; Nutella. I used brown sugar for these pancakes for that extra moistness and flavour. I also used an oil spray instead of butter to grease the pan as butter burns more easily and these require a slow and steady heat. You can still use butter if you prefer it, of course.

The secret for these thick and fluffy pancakes: Whipped egg whites. Yes, this is an extra step, which means a little more effort, but it’s so worth it! So, why are we whipping the egg whites? The answer is simple; whipping air into the whites will introduce that airiness into the batter itself once folded in. The other reason is that the egg whites will expand, resulting in more height in each pancake. The only challenge with this batter is to make the pancakes quickly before they deflate. You cannot let the batter rest or to refrigerate it, as done with non-whipped pancakes. Another ingredient that adds more fluffiness is buttermilk. Since we don’t have it here, I make my own by mixing milk with vinegar.

And guess what? This recipe does not have a ‘bad’ first pancake that you must sacrifice! You will get perfect thick and fluffy pancakes from the get-go. There’s also no resting time. This is mainly due to the whipped eggs as mentioned previously. But another reason is that we are using baking powder, not baking soda. Baking powder is activated twice; first, by being mixed with liquids and again through heat. For this reason, it is ideal to start cooking the pancakes instantly. I see this as an advantage as it means you will have a pancake stack in front of you in 30 minutes or less! If you wish to make this batter beforehand, simply add the egg whites and baking powder right before baking.

As always, let me know if you make them, I’d love to see!

Happy indulging,

Kim x

Yield: 6 pancakes

Thick and Fluffy Buttermilk Pancakes

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These thick and fluffy pancakes are light, airy and soak up that good ole’ syrup or anything else you choose to pour over your pancakes.

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Ingredients

• 1/2 cup milk of choice
• 2 tsp white or apple cider vinegar
• 25g melted butter or oil
• 1 tsp vanilla extract
• 2 medium yolks
• 3/4 cup all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 2 medium egg whites
• 1/2 tsp cream of tartar
• 2 tbsp brown sugar
• Oil spray, for pan
• Butter and syrup, to serve

Instructions

1. Make the buttermilk by mixing the milk and vinegar in a small cup. Set aside to thicken until you need it.
2. In a separate bowl, melt the butter. Let cool slightly. Add the vanilla, yolks, and buttermilk and whisk.
3. Sift the flour, baking powder and salt into a large bowl. Make a well and pour in the wet mixture. Lightly stir, leaving the batter very lumpy. Lumps make airy pancakes.
4. Whisk the egg whites until foamy. Add the cream of tartar and sugar gradually, while whisking. Whisk until stiff peaks form. Fold in 1/2 of the egg whites into the batter, then the other 1/2, careful not to deflate.
5. Spray your non-stick pan and switch on stove-top to medium heat. Use a large ice cream scoop to pour the pancake batter into the pan. Depending on the size of the pan, you can make 2-3 at a time. Cook for 6 minutes, then flip and cook for another 3 minutes.
6. Serve with butter and syrup of choice, or other personal preference.
7. Enjoy!

Notes

• Do not make batter in advance.
• The cooked pancakes may be refrigerated for up to 2 days, covered in clingfilm or aluminium foil. Best enjoyed fresh off the pan! Other toppings: whipped cream, fruit, nutella, caramel.
• Tip: For ultra thick pancakes: leave flour lumps, flip pancakes only once and do not press down in the pan.
• Each pancake is around 4" / 10cm.