FREE PRINTABLE RECIPE
Get the Printable Recipe PDF (Free)
Enter your email and we’ll send you the ingredients + step-by-step instructions as a clean PDF you can save to your phone.
- ✅ Printable PDF (ingredients + steps)
- ✅ Save it to your phone (no long scrolling)
- ✅ Includes cook time + servings
- ✅ Easy to follow
FAQ
Where’s the full recipe?
It’s delivered as a printable PDF so you can save it and cook without scrolling.
I didn’t get the email.
Check Spam/Promotions and search your inbox for your site name. Then click Confirm to receive the PDF.
Optional (plan-ahead): If you’re shopping for the week, I put this into a 4-Week Meal Plan + Grocery Lists so dinner’s already decided before your day gets busy.
best pancake recipe fluffy
- Total Time: 35 minutes
- Yield: 12 pancakes 1x
- Diet: General
Description
This recipe creates incredibly light and fluffy buttermilk pancakes. A simple, homemade black sesame drizzle adds a unique, nutty flavor for an elevated breakfast experience.
Ingredients
- 250g (2 cups) all-purpose flour
- 2 tbsp granulated sugar
- 1 tbsp baking powder
- 1 tsp baking soda
- 1/2 tsp fine sea salt
- 360ml (1.5 cups) buttermilk, room temperature
- 1 large egg, room temperature
- 60g (1/4 cup) unsalted butter, melted and cooled
- 1 tsp vanilla extract
- For the Black Sesame Drizzle:
- 80g (1/2 cup) toasted black sesame seeds
- 60g (1/2 cup) powdered sugar
- 30ml (2 tbsp) neutral oil (grapeseed or sunflower)
- Pinch of fine sea salt
- 60–90ml (4-6 tbsp) hot water or milk
- Extra unsalted butter or oil, for cooking
Optional (plan-ahead): If you’re shopping for the week, I put this into a 4-Week Meal Plan + Grocery Lists so dinner’s already decided before your day gets busy.
Instructions
- Prepare Sesame Drizzle: Grind toasted black sesame seeds into a fine paste. In a bowl, combine paste with powdered sugar, neutral oil, and a pinch of salt. Slowly whisk in hot water or milk until smooth and glossy.
- Combine Dry Ingredients: Whisk together flour, granulated sugar, baking powder, baking soda, and salt in a large bowl, ensuring leaveners are thoroughly distributed.
- Combine Wet Ingredients: In a separate bowl, whisk together buttermilk, egg, melted butter (cooled to room temperature), and vanilla extract until uniform.
- Mix Batter Gently: Pour wet ingredients into dry ingredients. Mix with a whisk or spatula until just combined; batter should be slightly lumpy. Avoid overmixing to prevent tough pancakes.
- Cook Pancakes: Heat a lightly greased griddle over medium heat. Pour approximately 1/4 cup batter per pancake. Cook for 2-3 minutes per side, until bubbles appear and edges set, then flip and cook until golden brown.
- Serve Immediately: Stack warm pancakes and generously top with the black sesame drizzle. Dust with powdered sugar if desired.
Notes
For best results, ensure all wet ingredients are at room temperature. Do not overmix the batter; a few lumps are desirable for fluffy pancakes. Cool the melted butter before adding it to avoid cooking the egg or solidifying when hitting cold buttermilk.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Griddle
- Cuisine: American
Nutrition
- Serving Size: 3 pancakes
- Calories: 550 kcal
- Sugar: 25 g
- Sodium: 600 mg
- Fat: 30 g
- Saturated Fat: 8 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 65 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 85 mg