The "Cloud" Secret: How to Make Extra-Fluffy American Buttermilk Pancakes Every Time

Even though some cafes and restaurants get their fame across the country or even in the whole world thanks to specific dishes that no one else can make this way, many people tend to try their cooking skills and copy the same meal in their own kitchen.

It’s likely you’ve already had a thought of preparing the famous buttermilk pancakes that they usually serve in some of the best diners in the US. In fact, these pancakes will take just 10 minutes to be made and will become the best breakfast option for you and your family.

Here’s what you need: 1 egg, 2–3 tablespoons of sugar, 300 ml of buttermilk, 1 teaspoon of baking soda, 1–2 teaspoons of white vinegar, 6–8 tablespoons of flour.

Pour the buttermilk into a separate bowl, add the baking soda and vinegar, and mix thoroughly. Let the mixture sit for a couple of minutes.

Whisk the egg and sugar in another bowl. Add the buttermilk mixture.

Add flour until the batter starts to slowly drip off a spoon.

Spoon the batter into a nonstick skillet. In the classic pancake recipe, the skillet should be dry, but you can add vegetable oil if you prefer.

Turn the pancakes over when small bubbles appear on the surface, and cook the other side until golden brown.