We make pancakes weekly in our house. Most of the time, I substitute half of the all-purpose flour with spelt or whole wheat pastry flour and top our pancakes with fruit, but sometimes it’s nice to go with a classic like Buttermilk Pancakes.
For this recipe, I wanted to make fluffy, light, and airy buttermilk pancakes with crisp edges, and a slightly sweet, buttery flavor. Forty pancakes later, I was happy with my results: I finally figured out how to avoid the common pitfalls of dense, chewy, eggy, or rubbery pancakes.
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