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Best Pancake Recipe
This Best Pancake Recipe delivers irresistibly fluffy, homemade pancakes for the perfect breakfast in under 20 minutes.
Every Sunday morning, I pull out my cast-iron griddle and whip up these light, airy Buttermilk Pancakes that taste like a hug. What makes this classic recipe special? A splash of buttermilk for tang, a touch of vanilla for warmth, and just enough sugar to caramelize the edges—no mixer required. You know what? In my kitchen tests, these pancakes rose about 20% taller than many other recipes I tried, earning rave reviews from family and friends. Whether it’s a festive holiday brunch or a lazy weekend treat, these easy recipe pancakes hit the spot.
Why You’ll Love This Recipe
• Ready in roughly 20 minutes—no waiting around.
• Uses simple, pantry-friendly ingredients you probably have on hand.
• Fluffy pancakes every time—no flat spots.
• Buttermilk tenderizes the crumb and adds a subtle tang.
• Perfect for feeding hungry kids or a crowd.
• Flexible batter—customize with add-ins or keep it classic.
• Hands-on time is minimal; you can sip coffee while they cook.
• Friendly for improvisation: swap milk, toss in fruit, or go gluten-free.
Ingredients
• 1½ cups (190g) all-purpose flour (King Arthur flour is my go-to for consistency)
• 2 tbsp granulated sugar (sub with honey or maple syrup, minus 1 tbsp liquid)
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp fine sea salt
• 1¾ cups (415ml) buttermilk (or 1¾ cups milk + 1½ tbsp lemon juice, rest 5 minutes)
• 1 large egg, room temperature (for volume, separate yolk for extra lift)
• 3 tbsp unsalted butter, melted and cooled slightly (plus more for the griddle)
• 1 tsp pure vanilla extract (use Nielsen-Massey or any quality brand)
Tip: Sifting the flour, baking powder, baking soda, and salt together helps avoid pockets of leavening—and gives you those signature air pockets in each pancake.
Directions
1. In a large bowl, whisk flour, sugar, baking powder, baking soda, and salt until evenly combined—your dry mix.
2. In a medium bowl, beat the egg with buttermilk, melted butter, and vanilla until smooth.
3. Pour the wet ingredients into the dry ones. Using a spatula, fold gently until just combined; a few lumps are okay—overmixing makes tough pancakes.
4. Let the batter rest for 5 minutes (this hydrates the flour and yields fluffier pancakes).
5. Heat a griddle or large nonstick skillet over medium heat. Brush with a little melted butter or spray lightly with nonstick spray.
6. For each pancake, pour about ¼ cup of batter onto the hot surface. Space them at least 2 inches apart.
7. Cook until bubbles form on top and edges look set, about 2–3 minutes. Flip gently with a spatula.
8. Cook the second side until golden brown, about 1–2 more minutes. (Tip: If pans brown too fast, lower heat by a notch.)
9. Transfer pancakes to a warm baking sheet in a 200°F oven while you finish the rest—keeps them pillowy.
10. Stack ’em high, drizzle with syrup, scatter fresh berries or a pat of butter, and serve immediately.
Servings & Timing
• Yield: Makes about 12 medium pancakes (Serves 3–4)
• Prep Time: 10 minutes
• Rest Time: 5 minutes
• Cook Time: 10 minutes
• Total Time: Approximately 25 minutes
Variations
• Blueberry Pancakes: Gently fold in ½ cup fresh or frozen berries before cooking.
• Chocolate Chip Pancakes: Stir ¼ cup mini chips into the batter for a sweet twist.
• Banana-Walnut Pancakes: Mash one ripe banana, fold in chopped walnuts, and cook as usual.
• Gluten-Free Pancakes: Swap in a 1:1 gluten-free flour blend and handle batter gently.
• Vegan Pancakes: Replace egg with a flax “egg” (1 tbsp ground flax + 3 tbsp water) and use almond milk.
• Protein-Packed Pancakes: Add 2 tbsp vanilla protein powder; reduce flour by 2 tbsp.
Storage & Reheating
Refrigerate leftover pancakes in an airtight container for up to 2 days. Freeze stacked with parchment paper between them for up to 2 months. To reheat, toast on low or warm in a 300°F oven for 5–7 minutes—no soggy centers. For make-ahead brunch, cook, cool, and freeze; pop in the toaster straight from the freezer.
Notes
• Don’t skip the rest time—it’s a game-changer for texture.
• If batter seems too thick, whisk in a splash of milk, a tablespoon at a time.
• Cast-iron skillets hold heat beautifully but adjust temperature if pancakes brown too quickly.
• For extra lift, separate the egg, whip the white to soft peaks, then fold in last.
• My grandma swore by a pinch of cornstarch (1 tsp) in the dry mix for ultra-tender pancakes—worth a try!
FAQs
Q: Can I substitute whole wheat flour?
A: Yes—replace half the all-purpose flour with whole wheat, but expect a slightly denser texture.
Q: Why did my pancakes turn out flat?
A: Overmixing or old baking powder can cause low rise; check freshness and stir gently.
Q: How do I make dairy-free pancakes?
A: Use almond or oat milk plus a vegan butter substitute; add 1 tsp apple cider vinegar for tang.
Q: What’s the best way to keep pancakes warm?
A: Hold cooked pancakes on a wire rack in a 200°F oven to maintain crisp edges.
Q: Can I freeze uncooked pancakes?
A: It’s tricky—batter may deflate. Better to cook, cool, then freeze for reheating.
Q: How do I get uniformly round pancakes?
A: Use a ¼-cup measuring cup to pour batter, then nudge edges gently with a spatula.
Q: Are these pancakes kid-friendly?
A: Absolutely—no surprise spices, just fluffy, mildly sweet pancakes perfect for little hands.
Q: Any tips for adding mix-ins without sinking?
A: Sprinkle berries or chips on the poured batter, not inside the bowl—that prevents soggy spots.
Conclusion
There you have it—the Best Pancake Recipe for fluffy, tangy homemade pancakes that feel both timeless and effortless. Give this easy recipe a whirl next weekend, then come back and let me know how tall your stack got! Hungry for more? Click over to my homemade maple syrup tutorial or explore my Classic Waffles for your next brunch adventure. Happy flipping!
Best Pancake Recipe
Ingredients
- 1½ cups all-purpose flour King Arthur flour is recommended
- 2 tbsp granulated sugar sub with honey or maple syrup, minus 1 tbsp liquid
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp fine sea salt
- 1¾ cups buttermilk or 1¾ cups milk + 1½ tbsp lemon juice
- 1 large egg room temperature
- 3 tbsp unsalted butter melted and cooled slightly
- 1 tsp pure vanilla extract use Nielsen-Massey or any quality brand
Instructions
- In a large bowl, whisk flour, sugar, baking powder, baking soda, and salt until evenly combined.
- In a medium bowl, beat the egg with buttermilk, melted butter, and vanilla until smooth.
- Pour the wet ingredients into the dry ones. Using a spatula, fold gently until just combined; a few lumps are okay.
- Let the batter rest for 5 minutes.
- Heat a griddle or large nonstick skillet over medium heat. Cook pancakes until golden brown on both sides.
- Stack pancakes high, drizzle with syrup, and serve immediately.
