There’s nothing like waking up to the warm, comforting smell of pancakes during the festive season.

Soft, fluffy, and easy to make, pancakes are a perfect Christmas breakfast or brunch treat for the whole family.

Whether you’re keeping it simple or adding a holiday twist with spices and toppings, here’s how to make the perfect stack of soft, fluffy pancakes to brighten your Christmas mornings.

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3 tablespoons sugar
• 2 large eggs
• 2 cups buttermilk (or milk plus 2 tablespoons lemon juice)
• 1 teaspoon vanilla extract
• 3 tablespoons unsalted butter, melted and cooled
• Additional butter for the griddle

For serving: maple syrup, butter, and fresh fruit on the side

Instructions

1. In a large bowl, combine the flour, baking powder, baking soda, salt and sugar with a rubber spatula. In a separate bowl, whisk together the eggs, buttermilk or milk, vanilla and melted butter. Add wet ingredients to dry and mix with the spatula (don’t overmix; lumps are okay).
2. Heat a griddle or skillet over medium heat. After 3-5 minutes, sprinkle water on the heated pan; if the water “dances,” it’s hot enough to use. Place a small pat of butter on the pan and spread the butter around the surface.
3. Using a 1/3-cup measuring cup or small ladle, pour batter onto the skillet to form a pancake. (If the batter is too thick, add 1-2 tablespoons more buttermilk or milk until you reach the desired consistency.) When the uncooked side starts to bubble and the sides of the pancake begin to dry, the pancake is ready to flip. Use a pancake turner (large flat spatula) to flip. Cook for 1-2 minutes more or until the underside is golden.
4. Transfer pancakes to plates and serve with a pat of butter and drizzle of syrup.

Read Also: How To Shop Smart During The Festivities And Avoid 'Njaanuary'

Key tips in making the best pancake

Tip 1: Use butter for crispy edges. Add butter to your pancake batter and cook your pancakes in butter (hello, crispy edges!). If you find your butter burns, try ghee as it has a higher smoke point.

Tip 2: Baking powder makes the fluffiest pancakes. We highly recommend using aluminium-free baking powder to avoid an unpleasant aftertaste (I use Bob’s Red Mill). As you stir your batter, you’ll notice it starting to thicken and bubble. That’s the baking powder actively working its magic, creating those airy pockets! Just look at the photo below. See how incredibly fluffy it is in the middle?