The Fluffiest Pancakes You'll Ever Eat

We use a mixture of both because when they work together, the tang of the aluminum foil masks the taste of hand soap, bringing out its dish water flavour.

We use both baking soda and baking powder so it will taste like aluminim foil AND soap! pro tip: add butter to bring out the flavor

Because this can feed an army.. Half the recipe: 1 1/4 cup flour 1.5 tbsp sugar 1 tsp salt 1/2 tsp baking powder 1/2 tsp baking soda 1 1/4 cup buttermilk 1 egg 1/2 stick butter (melted) Dont mind me just leaving this here for next time i come back lol

I tried this yesterday. Used vinegar and milk instead of buttermilk, totally worth it

Some say she’s still adding butter to this day.

Me lying in bed at 1:30am: Ah yes very interesting

Summary: Mix the dry ingredients: 2.5 cups flower, 3 TBSP sugar, 2 TSP salt, 1 TSP baking powder, 1 TSP baking soda. Mix the wet ingredients: 2.5 cups buttermilk (or whole milk with 2-3 TBSP lemon juice or vinegar), 1 stick of butter melted, 2 egg yolks. Mix dry and wet ingredients gently, don't overmix, Add 2 egg whites to the mix, mix till combined, dont overmix. 1TBSP of butter in medium heat pan, add 0.3 cup batter, (optional: customize with berries or chocolate), cook till bubbles appear on surface, flip, cook 1-2 minutes, lift and serve.

i tried this just now…since i don’t have buttermilk and im tired of inventing a buttermilk i decided to just use plain water with the same measurement and it works perfectly! its still as yummy as expected! baking soda really do the magic in the fluffiness of the pancake! thank youuuuu!!!!❤❤

that better be actual syrup instead of motor oil

recipe: butter butter butter butter optional: top with butter

These are the ❤bestest🎉 pancakes in my world!!! They have become a staple in my family’s ❤life!!! I have modified it a bit: adding 1tsp of vanilla extract (home made,2yrs+), only add 1tsp of salt and replace 1/2c buttermilk with either whole milk or heavy cream❤!!! One HUGE thing I noticed is that the pancakes stay fluffly and soft the day after!!! Thank you so much for this recipe ❤❤❤

Finally, a pancake tutorial that isn't trying to be some gourmet chef version of a simple food. Easy to understand, easy to follow, easy to make with what I have. Thank you.

“Rest batter for 15-30 minutes”, Lady I have to get to school!😂

For the rest of the world: 2 1/2 cups flour - 320g 3 tbsp sugar - 37,5g 2 tsp kosher salt - 10g (kosher salt is big grain, so its probably less then 10g) 1 tsp baking powder -5g 1 tsp baking soda - 5g 2 1/2 cups buttermilk - 590ml/625ml (different sources of conversion) 1 stick unsalted butter - 113g 2 egg yolks 2 egg whites (folded in after mixing wet and dry ingredients)

What I like about this woman is, that I feel as if she is teaching me all of her techniques and recipes as if she's teaching me one on one. And that I'm our only student and she has all the secrets that no one knows. Job well done.

The seperating egg white is actually a very important step.. my pancakes came out so much fluffier even though it did not have to be whipped

Instructions unclear. Ended up eating butter from the packet.

U wouldn't want to break out the hand mixer at 7 am but you would want to wait for 15-30 minutes before cooking your pancakes

I was craving pancakes so I figured “how hard can it be”? After watching this video I’m no longer hungry. Thanks!

I make pancakes all the time, and love the flavor, so I didn’t use their recipe—just these techniques (mine are normally thinner). I stopped using a whisk to blend (used a spatula and folded the batter), I added baking soda, added the egg yolk and white separately, and I let the batter rest. They came out restaurant-level thick, just amazing.