Fluffy Cornstarch Buttermilk Pancakes
Achieve unbelievably fluffy pancakes every time with the secret ingredient: cornstarch! These buttermilk pancakes are light, tender, and perfect for a special breakfast or brunch.
Equipment
- large bowl
- whisk
- medium bowl
- clean kitchen towel or plastic wrap
- griddle or non-stick pan
Ingredients
Dry Ingredients
- 1 ½ cups all-purpose flour
- 2 tablespoons cornstarch the secret ingredient!
- 2 tablespoons granulated sugar
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- 1 ¼ cups buttermilk
- 1 large egg
- ¼ cup melted unsalted butter
- 1 teaspoon vanilla extract
Instructions
Preparation
- In a large bowl, whisk together the all-purpose flour, cornstarch, granulated sugar, baking powder, baking soda, and salt until evenly distributed.
- In a separate medium bowl, whisk together the buttermilk, egg, melted butter, and vanilla extract until just combined.
Cooking
- Pour the wet ingredients into the dry ingredients and stir just until combined, embracing any lumps to ensure tender pancakes.
- Cover the batter and let it rest at room temperature for 10-15 minutes to activate leavening agents and hydrate the flour.
- While the batter rests, heat a lightly greased griddle or non-stick pan over medium heat until a drop of water sizzles and evaporates quickly.
- Pour about 1/4 cup of batter per pancake onto the hot griddle and cook for 2-3 minutes per side, until bubbles appear and edges are set.
- Flip carefully and cook until golden brown on the other side, then transfer to a plate and serve warm or keep warm in a low oven.
Notes
The cornstarch is key for extra fluffiness! Do not overmix the batter; lumps are good. Resting the batter is crucial for optimal texture. Keep cooked pancakes warm in a low oven if serving a crowd.