Today’s Tasty Pick: Homemade Fluffy pancakes

Once upon a time, I was never a fan of pancakes.

Too floppy, too flat, too fake-happy. Like they were always pretending to be cosy but never quite got there. I was the toast-and-eggs type, the skip-breakfast-entirely type. But something shifted.

Maybe it was slow mornings, or someone who made them just right. Maybe it was just me, softening. Healing. Hungrier for comfort.

I overgrew that old version of myself.

And on one particular day, I decided to make a batch—not because it was tradition, not because it was the weekend, but because I felt like it. And I made these. My pancakes. The ones that helped me fall in love with pancakes for the very first time.

So my dear reader, here’s my recipe for homemade fluffy pancakes. You might not make them exactly the way I do—but you will make them your own, and maybe even better, in a way that suits you.

How to make Homemade Fluffy pancakes

Serves: 4

Ingredients:

• 1 cup (125g) all-purpose flour
• 2 tablespoons sugar
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• Pinch of salt
• 1 cup (240ml) buttermilk (or 1 cup milk + 1 tsp vinegar/lemon juice)
• 1 large egg
• 2 tablespoons melted butter (plus extra for cooking)
• 1 teaspoon vanilla essence (optional)

Method:

1. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
2. In another bowl, whisk the buttermilk, egg, melted butter, and vanilla.
3. Pour the wet ingredients into the dry and gently mix until just combined. (Don’t overmix — lumps are okay.)
4. Heat a non-stick pan over medium heat and brush lightly with butter.
5. Pour about ¼ cup of batter for each pancake. Cook until bubbles form on top and edges look set (about 2 minutes). Flip and cook another 1–2 minutes until golden brown.
6. Stack them up and serve warm with syrup, honey, or fruit.

Quick tip:

• For extra fluffiness, let the butter rest for 5 minutes before cooking.

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