This is a classic buttermilk pancake recipe which contains traditional ingredients (eggs, buttermilk, wheat flour, fat, raising agents and a touch of salt), minus the sugar as I prefer to add sweetener when serving in the shape of syrups and sauces. It’s a gluten-full version for nostalgic and lazy mornings on the weekend. This is a basic and easy recipe, but let me remind you a couple of things you should keep in mind in order to get the best results.

Fluffy buttermilk pancake checklist

• Make sure you do not overmix the batter. Overmixing results in wheat flour forming more gluten strands which make the pancakes tough and chewy. The perfect buttermilk pancake batter looks uneven, with some larger lumps.
• Sift flour to get the fluffiest result.
• Use both baking soda and baking powder as raising agents. These two ingredients will help your dough rise up, spread in width and stay airy.
• Sweet drizzle or sauce. Make sure you have enough as those tiny air pockets inside the pancake and maple syrup (or your choice of sweetener) is a match made in heaven.

Instructions

Whisk egg in a bowl until airy, stir in buttermilk (kefir) and oil or melted butter. Sift flour or skip this step.

In a separate bowl mix baking powder, baking soda and flour.

Carefully fold in the flour mixture into wet ingredients, stirring very gently, only to incorporate until there’s no dry flour left (dough should be rough looking, remember that lumps mean fluffy pancakes). It is very important that you don’t overmix.

Cook on a dry pan on medium heat. Flip when you see lots of small bubbles form. Serve with crunchy bacon (optional) and maple syrup.⁠