There is a very specific kind of magic that happens in the kitchen with grandkids. The house is a little louder, the laughter is a little sweeter, and breakfast suddenly becomes a full-scale culinary production.

This summer, when my 12-year-old grandson, Emerson, and his 9-year-old sister, Evie, came to stay with us for a few days, I knew exactly what was on the morning agenda: our absolute favorite fluffy buttermilk pancakes.

Cooking with kids is always an adventure, but Emerson and Evie bring a whole new level of expertise (and strong opinions) to the griddle. Emerson has officially declared himself a pancake purist—meaning not a single drop of maple syrup touches his stack. Instead, he’s all about a generous dollop of whipped cream (and let’s be honest, it has to be homemade to pass his strict quality control) topped with a vibrant mountain of fresh fruit, mostly juicy strawberries and plump blueberries.

His sister Evie, on the other hand, takes a decidedly more traditional route. Her smaller stack of golden, cloud-like pancakes gets a slather of creamy butter, rich maple syrup and a mountain of whipped cream (with fruit usually on the side).

Whether you’re team “no-syrup purist” like Emerson or a maple-drenched traditionalist like Evie, these ultra-fluffy buttermilk pancakes are guaranteed to be a crowd-pleaser. Grab your whisk, invite your favorite people into the kitchen, and let’s make some breakfast magic.

Ingredients

• 1 cup + 2 tablespoons (142g) all-purpose flour
• 2 tablespoons (25 grams) granulated sugar
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ¼ teaspoon kosher salt
• 1 cup (240ml) buttermilk, room temperature ∗see notes
• 1 large egg, room temperature
• 2 tablespoons (28g) butter, melted and cooled slightly (plus more for cooking)
• 1 teaspoon pure vanilla extract
• ½ teaspoon pure almond extract, this is optional but highly recommended

Instructions

1. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and kosher salt. Make sure everything is well combined so the leavening agents are evenly distributed.
2. In a separate medium bowl or large liquid measuring cup, whisk together the room-temperature buttermilk, large egg, slightly cooled melted butter, pure vanilla extract, and pure almond extract until smooth.
3. Pour the wet ingredients directly into the dry ingredients. Using a rubber spatula or a whisk, gently fold the mixture together just until combined.  see tip below↓ Let your batter rest for 15-20 minutes. Please don’t skip this step!
4. Heat a non-stick skillet, electric griddle, or well-seasoned cast-iron pan over medium-low to medium heat. You want the pan hot enough to cook the batter, but not so hot that the outside burns before the inside cooks through.
5. Test your pan by flicking a drop of water onto the surface—if it dances and evaporates quickly, you’re ready to go. Melt a small pat of butter on the surface and wipe away any excess with a paper towel.
6. Scoop the batter (about ¼ cup per pancake) onto the hot griddle.
7. Watch the surface of the pancakes closely. After about 2 to 3 minutes, you will see bubbles rising to the surface and popping, and the edges will start to look slightly set and matte.
8. Using a thin spatula, gently slide it under the pancake and flip it with confidence. Cook for another 1 to 2 minutes on the second side until golden brown and cooked through.
9. Transfer the finished pancakes to a warm plate or a wire rack set inside a low-temperature oven (around 170°F / 76°C) to keep them warm while you cook the remaining batches.

NOTES:  To make homemade buttermilk, simply add 1 tablespoon of white vinegar (or lemon juice) to a measuring cup, then add whole milk until it measures 1 cup.  Allow the milk to sit for about 5 minutes.  The milk will look slightly curdled.  Don’t worry, it’s supposed to look like that 😁.  The acid in the milk reacts to the baking soda and makes for a fluffier pancake.

🛑 Tip: Lumps are your friends! Over-mixing activates the gluten in the flour, which leads to tough, chewy pancakes instead of fluffy ones. If you see a few small flour lumps remaining, stop stirring immediately. Let the batter rest for 15 to 20 minutes while the dry ingredients absorb the wet.

Serving Suggestions

Now for the best part: eating them! While pure maple syrup and a melting pat of butter are the classic pairings, you can easily dress up these fluffy buttermilk pancakes with:

• Fresh berries or sliced bananas folded right into the batter or layered on top.
• A dollop of whipped cream or lemon curd.
• A dusting of powdered sugar and toasted almonds to complement that secret almond extract.
• If you add my yummy strawberry sauce and a little whipped cream it will feel like you’re having dessert!

I hope you whip up a batch of these fluffy pancakes, and if you do, please tag me on Instagram @goodeatsbymimi.  I would love to hear from you and see your photos!