This is the quintessential pancake recipe that yields tall, pillowy rounds with golden edges and melt-in-your-mouth texture. Made with pantry staples, these pancakes are perfectly balanced—not too sweet, not too dense. The trick is in the gentle mixing and a touch of buttermilk, which gives a subtle tang and creates tender, airy centers. Whether you’re serving them with maple syrup and butter or building a full-on pancake tower with fruit compote and yogurt swirls, this recipe delivers consistently satisfying results. Great for everyday or brunch celebrations, they’re also endlessly adaptable for your flavor adventures.
Ingredients: (Serves 4–6, yields 10–12 pancakes)
- 1½ cups all-purpose flour
- 3 tablespoons granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1¼ cups buttermilk (or 1 cup milk + 1 tablespoon lemon juice, rested 10 minutes)
- 2 large eggs
- 3 tablespoons unsalted butter, melted (plus more for the pan)
- 1 teaspoon vanilla extract
Optional Add-ins:
- ½ teaspoon cinnamon or lemon zest for a flavor twist
- ½ cup blueberries, chocolate chips, or chopped nuts
- 2 tablespoons mashed banana or pumpkin puree for a seasonal spin
Instructions:
- Mix the Dry Ingredients:
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. This helps evenly distribute the leavening agents for a consistent rise. - Combine the Wet Ingredients:
In a separate bowl or measuring jug, whisk together the buttermilk, eggs, melted butter, and vanilla extract until smooth. If using milk + lemon juice, let it sit for 10 minutes before mixing to mimic buttermilk’s tangy reaction. - Bring the Batter Together (Gently!):
Pour the wet ingredients into the dry. Using a spatula or wooden spoon, fold the mixture just until no large streaks of flour remain. A few lumps are okay! Overmixing can make your pancakes tough instead of fluffy. If adding mix-ins like fruit or nuts, gently stir them in now. - Let the Batter Rest:
Allow the batter to sit for 5–10 minutes while you heat your griddle or pan. This rest gives the gluten time to relax and lets the baking powder begin activating, which improves texture. - Preheat the Cooking Surface:
Heat a non-stick skillet or griddle over medium heat. Lightly butter or oil the surface. Test with a drop of water—if it dances on contact, you’re ready. - Cook the Pancakes:
Scoop about ¼ cup of batter per pancake onto the skillet. Cook for 2–3 minutes, or until bubbles form and the edges look set. Flip gently and cook another 1–2 minutes until golden brown and cooked through. Adjust the heat as needed to avoid burning. - Keep Warm While Cooking in Batches:
Transfer cooked pancakes to a plate lined with a clean kitchen towel or keep them warm in a 200°F (95°C) oven while you finish the batch. - Serve & Customize:
Stack ’em high and top with anything you like—classic butter and maple syrup, a dollop of whipped cream, sliced fresh fruit, berry compote, or even a dusting of powdered sugar. For extra glam, drizzle with chocolate sauce or your signature caramel swirl.
Pro Tips for Perfection:
- Don’t press down on the pancakes while cooking—they’ll lose their fluffiness.
- For ultra-light texture, separate the eggs and beat the whites to soft peaks, then fold them into the batter.
- Want to go tropical? Add a touch of coconut milk or top with grilled pineapple.
These pancakes are a blank canvas for your creativity, My. Want to turn them into a dessert pancake stack with layers of mango mousse or strawberry cream? Say the word and we’ll build your next masterpiece together!