For all of us, the biggest obstacle to making pancakes at home is the false belief that you must have an extensive, complicated list of special ingredients to have them turn out right. Many traditional recipes require you to use ingredients such as buttermilk, specialized types of flour, or combinations of leavening agents that seem daunting, particularly if you’re simply attempting to throw something together for breakfast on a busy morning. The actual game-changer in this case is understanding that you don’t have to have any of those extra fancy things in order to make pancakes that are truly amazing having a brief, uncomplicated list of ingredients is the essence of this simpler way anyone can learn to do. This method removes the sophistication factor, and pancake-making becomes accessible, something you can have fun doing on a whim without any anxiety.
What you put into these pancakes is disarmingly simple and extremely easy to throw together from what you probably already have on hand. You’ll require all-purpose flour, baking powder, a bit of sugar, one or two eggs, any type of milk whole, skim, or even non-dairy such as almond or oat and perhaps a drizzle of vanilla extract if you want to get a little fancy. That’s the whole list–no buttermilk, no baking soda, no yogurt needed. This isn’t about having things simple merely for convenience sake; it’s a choice made consciously based on how these few ingredients interact together to make a perfect pancake each time. By cutting out the unnecessary extras, you’re not only saving time but also ensuring consistent results, making it easier to nail the recipe no matter your skill level or kitchen setup. Baking powder handles all the lifting power, eliminating the need for acidic ingredients like buttermilk or yogurt.
- All-purpose flour is versatile, reliable, and likely already in your pantry, no specialty flours needed.
- Sugar contributes exactly the right amount of sweetness to adjust flavors without dominating the pancake.
- Milk and eggs supply necessary moisture and texture, with a flexibility about whatever you have available.
Why we can dispense with buttermilk and yogurt has to do with our lead leavener, baking powder, which does not require an acidic companion to activate, in contrast with baking soda, which depends on ingredients such as buttermilk to produce rise through a chemical reaction. Without that acid, baking soda would just sit there, potentially throwing off the batter’s balance and leading to lackluster results. This pantry-friendly approach means no last-minute dashes to the store for rarely used items, and no stressing about finding substitutes when you’re out of something. It’s all about making your pancake cravings easy to satisfy with what’s already in your kitchen, turning spontaneous breakfast plans into a reality in no time, whether it’s a lazy Sunday or a hectic weekday morning.
The Science of Fluff: Mastering Batter Consistency for Elevated Pancakes
The trick to those fluffy, cloud-like pancakes begins far earlier than when the batter is even hitting the pan it’s all about achieving the proper hydration level of your batter to get that just-right fluff. So many pancake failures those that spread too thin, get rubbery, or won’t rise can be traced back to a batter that’s either too wet or too dry and sending the whole cooking process off. The aim is to get a batter that’s dense enough to capture air for that highly sought-after fluffy rise, yet retains its shape nicely when it reaches the skillet, leading to tall, fluffy stacks that make breakfast a special occasion. Getting the balance just right is what turns your pancakes from sad flatbreads to puffy masterpieces everyone will be talking about.
Through countless batches and rigorous experiments, it’s become clear that a slightly drier, thicker batter is the key to success. Aim for about 120% hydration relative to the flour (not counting eggs), which might look “alarmingly thick and lumpy” at first, especially if you’re used to the runny consistency of boxed mixes that pour like soup. But that thickness is your secret virtue it keeps the batter from losing its valuable air bubbles or flattening out into shallow, saucy puddles in the pan, which would result in wan, floppy pancakes that no one wants. Accepting that thicker texture is essential for producing the height and fluffiness that give pancakes their specialness, transforming your breakfast into an experience of pure joy.
- Thicker batter retains air better, creating taller, fluffier pancakes that rise wonderfully.
- Don’t have runny batter to avoid dense, chewy textures of under-hydrated flour that doesn’t get cooked sufficiently.
- Check consistency: Batter should drop in clumps from a spoon, rather than pour in smooth, steady stream.
- Adjust cautiously: Add milk very carefully if you want thinner pancakes, but be aware it can change yield or cooking time.
Achieving this ideal balance is all about maintaining hydration as low as one can while ensuring maximum fluff and not leaving any pockets of dry flour in the cooked pancakes, which might destroy the texture. This thicker batter provides the architecture necessary for bubbles to rise while it is being cooked, resulting in that soft, pillowy texture that people just adore in a fantastic pancake. If you like thinner pancakes, you can add a bit more milk, but be warned that it may alter the yield or necessitate adjustments to the leavening, which can result in more trial and error than you signed on for. For reliable, easy fluff that impresses every time, using the thick batter is the ticket it’s the key to pancakes that are impressive-looking and-tasting with little effort.
Chile Relleno Pancakes
Equipment
- 1 Saucepan
- 1 Non-stick Skillet
- 2 Mixing Bowls
- 1 Whisk
- 1 Tongs For charring peppers
Ingredients
Main
- 4 medium poblano chile peppers
- 1 tablespoon olive oil
- ½ cup diced onions
- 3 cloves garlic minced
- salt to taste
- 2 cups marinara sauce
- 1 ¼ cups chicken broth or more as needed
- 4 teaspoons chili powder or to taste
- 1 teaspoon dried oregano
- freshly ground black pepper to taste
- 1 pinch cayenne pepper or to taste
- ½ teaspoon ground cumin
- ¼ teaspoon ground cinnamon
- 5 large eggs
- 6 ounces Monterey Jack cheese cubed
- 4 tablespoons all-purpose flour
- 1 teaspoon olive oil or as needed
Instructions
- Char peppers over an open flame, turning often, until skin is black and they are almost soft. Wrap peppers in a few paper towels and then in a kitchen towel. Let steam in the towel for at least 15 minutes.
- While peppers rest, heat 1 tablespoon olive oil in a saucepan over medium-high heat. Add onions, garlic, and a big pinch of salt; saute until onions turn translucent, 3 to 4 minutes. Stir in marinara sauce, 1 1/4 cup chicken broth, chili powder, oregano, pepper, more salt, cayenne, cumin, and cinnamon; bring to a simmer. Reduce heat to medium-low and simmer, stirring occasionally, for 30 minutes. Add more chicken broth for a thinner sauce if desired. Taste and adjust seasonings if needed. Keep warm until needed.
- Remove the charred skin and seedpods from the peppers and rinse out the loose seeds. Slice the pepper into 1/4-inch strips.
- Crack 2 whole eggs into one bowl, and then separate 3 more eggs, with the whites going into another bowl, and the yolks going into the first bowl with the whole eggs.
- Whisk until the bowl of whole eggs and yolks with a pinch of salt until light and airy. Gradually whisk in flour and set aside. Whisk the whites into soft peaks and use a spatula to fold the whites into the yolk mixture. You don’t have to be too gentle, but the batter should end up light and foamy.
- Heat 1 teaspoon olive oil over medium heat, and place down a pepper-shaped or round-shaped layer of the batter, about 1/4-thick, using about 1/8 of the batter for each pancake.
- Cover the surface with sliced pepper and cheese cubes and spoon and spread another 1/8 of the batter over the top, covering up as much of the peppers and cheese as possible, going all the way to the edges.
- Cover and cook until the bottom is golden brown, 3 to 4 minutes, before flipping over. Cover and cook the second side until golden brown, or until the batter is cooked though, and the cheese inside has melted, 3 to 4 minutes.
- Ladle sauce onto a plate or into a shallow bowl and top with a chile relleno pancake. Chef John
Notes
The Leavening Breakthrough: Why Baking Powder Reigns Supreme
A perfectly hydrated batter sets the foundation for great pancakes, but without the right lift from within, you’d end up with dense, heavy slabs that are far from appetizing. This is where chemical leaveners come into play, and for simple, fluffy pancakes, baking powder is the undisputed champion that makes all the difference. Its special properties have made it so very dependably and forgiving to use, your pancakes will rise splendidly without any added effort or extra tricky ingredients. It’s the secret to that light, fluffy texture that makes each bite a little slice of breakfast heaven, ideal for beginning your day off right.
Baking powder’s “double-acting” quality is what distinguishes it from other leaveners it releases carbon dioxide gas in two different phases: first when it comes into contact with wet ingredients, forming initial bubbles, and then when it is subjected to heat within the pan, providing a further burst of lift. This two-step action guarantees even rise, so your pancakes puff up every time single, even if your timing is off or you leave the batter to rest for a minute or two. Baking soda, by contrast, requires an acidic component such as buttermilk or yogurt in order to be effectively activated, whereas baking powder does not require anything else, which makes it the best option for a simple recipe that incorporates pantry staples for convenience and convenience.
- Double-acting lift makes batter even if you allow it to rest for a minute or two, providing you with timing flexibility.
- No acid needed, which streamlines ingredients and spares you from needing specialty ingredients.
- Perfect amount: 3.5 teaspoons yields excellent lift without any chemical taste.
- Omit baking soda to prevent denser, chewier texture that misses the desired lightness.
Baking soda, while useful for browning when paired with acidic ingredients, doesn’t add much in a recipe without them and can lead to squat, dense pancakes that lack the fluff we’re after. Extensive testing combining baking powder and baking soda showed little to no benefit, so sticking with baking powder alone is not just sufficient it’s superior. At 3.5 teaspoons, it gives just the right amount of lift without leaving any off flavors, so your pancakes are always light, fluffy, and ready to amaze every time you whip them up, whether for a single breakfast or a large family brunch.
Buttermilk Pancakes
Equipment
- 2 Large Mixing Bowls
- 1 Whisk or Wooden Spoon
- 1 Griddle or Frying Pan Heavy-bottomed for even heat
- 1 Spatula Wide for easy flipping
- 1 Measuring Cups and Spoons For accurate ingredient portions
Ingredients
Main
- 3 cups all-purpose flour
- 3 tablespoons white sugar
- 3 teaspoons baking powder
- 1 ½ teaspoons baking soda
- ¾ teaspoon salt
- 3 cups buttermilk
- ½ cup milk
- 3 large eggs
- ⅓ cup butter melted
Instructions
- Combine flour, sugar, baking powder, baking soda, and salt in a large bowl. Beat buttermilk, milk, eggs, and melted butter together in a separate bowl. Keep the two mixtures separate until you are ready to cook. Dotdash Meredith Food Studios
- Heat a lightly oiled griddle or frying pan over medium-high heat. You can flick water across the surface and if it beads up and sizzles, it’s ready.
- Pour the wet mixture into the dry mixture; use a wooden spoon or fork to mix until it’s just blended together. The batter will be a little lumpy which is what you want. Dotdash Meredith Food Studios
- Pour or scoop batter onto the preheated griddle, using approximately 1/2 cup for each pancake. Cook until bubbles appear on the surface, 1 to 2 minutes; flip with a spatula and cook until browned on the other side. Repeat with remaining batter. Dotdash Meredith Food Studios
- Serve hot and enjoy! DOTDASH MEREDITH FOOD STUDIOS
Notes
The Egg Factor: Structure, Flavor, and Texture in Harmony
Eggs are much more than a basic baking ingredient they’re a pancake powerhouse, performing multiple functions in their role in creating structure, providing moisture, boosting flavor, and even helping to make them rise. Having the just-right number of eggs is vitally important to getting that ideal combination of richness and fluffiness, and they’re a pancake puzzle piece that mustn’t be skipped. There are not enough eggs or too many eggs to disrupt the texture and flavor, so discovering the equilibrium point is the secret to making pancakes that are as tasty as they are well-textured for any breakfast table.
By conducting tough testing with everything in between one egg and three, it became evident that extremes just don’t cut it for the best pancake. A single egg left pancakes lacking in flavor and richness, resulting in a flat, uninspiring bite that didn’t satisfy. On the other hand, three eggs made pancakes too dense or gummy, creating a springy, stiff texture that’s far from the light and fluffy ideal we’re chasing. Two big eggs were the magic number, providing exactly the right amount of structure to keep the pancakes cohesive without drying them out, making them tender, flavorful, and well-balanced for any topping you desire.
- Two eggs find the perfect balance of structure and tenderness, so pancakes retain their shape without being weighed down.
- Deep flavor adds depth to every bite, making pancakes satisfying even on their own without toppings.
- Shun one egg for dull outcomes or three for hard, gummy textures that are a letdown.
- Large eggs give dependable moisture and binding for consistent results each time.
These two large eggs make the batter keep its form and get lovely rise without turning rubbery or too hard, giving a tender crumb that is light and fulfilling. The richness they contribute makes the pancakes tasty enough to eat alone, yet still play nice with a host of toppings, from traditional syrup to inventive fruit combinations. It’s the balance that creates each stack a breakfast success, whether for one or for many, elevating a humble morning meal into something truly remarkable.
Simple Homemade Pancakes
Equipment
- 1 Large Mixing Bowl
- 1 Whisk or fork
- 1 Non-Stick Skillet or Griddle
- 1 1/4 cup Measuring Cup For portioning batter
- 1 Spatula For flipping pancakes
Ingredients
Main
- 1 cup flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- Dash of salt
- 1 cup buttermilk
- 1 egg
- 3 tablespoons melted butter
Instructions
- In a large mixing bowl, stir together the flour, sugar, baking powder, baking soda and salt. Using a whisk or large fork, mix in the buttermilk and egg until well combined and smooth. Stir in the melted butter.
- Heat non-stick skillet or griddle over medium heat. Using a 1/4 cup measure, pour pancake batter onto hot griddle. When pancake is golden brown, flip to cook other side. Keep warm in oven heated to 275 degrees.
- Variations: Blueberry and banana pancakes: Stir in 1 cup fresh berries into batter.
Notes
Fat Fundamentals: Butter or Oil for the Best Batter?
Fat is a necessity in pancakes, providing richness, taste, and softness by holding in check the formation of gluten, which is necessary for that tender, melt-in-your-mouth experience. The great question that always arises is whether to use butter or a neutral oil and both have their loyal followers for a reason. The decision is up to your needs whether you’re looking for unbeatable taste or convenience and both options have something special to offer, enabling you to customize your pancakes to suit your preference and way of cooking.
Butter enthusiasts are devoted to its rich, full-bodied taste, which provides a comforting, warm note oil can’t match, taking the pancake experience to new levels of decadence. Conversely, neutral oils such as canola or vegetable are a breeze to use no melting necessary and offer a better smoke point, which decreases the risk of burning, a lifesaver for the less skilled in the kitchen. Both can be used with great results, but selecting one and remaining consistent with it streamlines the process and provides consistency throughout your batter and cooking.
- Balance fat in batter and skillet to simplify prep and maintain efficiency.
- Neutral oil provides convenience and tolerant heat, ideal for beginners or fast cooking.
- Butter provides rich flavor and caramelized golden crusts for experienced cooks.
- High smoke point oils minimize risk of burning, providing consistent results.
For ultimate ease and effectiveness, use the same oil for batter and pan greasing oil for a stress-free experience with lenient heat tolerance, or butter if you feel skilled enough at pancake flipping to pursue those irresistible golden edges that come from caramelized milk solids. The decision ultimately boils down to personal comfort level and taste, but using just one fat makes the process simple and guarantees consistently excellent pancakes that will impress whether you’re cooking for a special event or a lazy morning at home.
My Crispy Mashed Potato Pancake
Equipment
- 1 Medium Mixing Bowl
- 1 10-inch nonstick skillet
- 1 Skillet lid or flat cookie sheet To cover the skillet
- 2 Large plates For flipping the pancake
- 1 Cutting Board
Ingredients
Main
- 1 ½ cups cold mashed potatoes
- 4 tablespoons potato starch or cornstarch
- 1 large egg lightly beaten
- ¾ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon garlic powder
- 2 teaspoons thinly sliced fresh chives divided
- 1 tablespoon olive oil plus 1 teaspoon olive oil, divided
- cooking spray
Instructions
- Gather all ingredients. Dotdash Meredith Food Studios
- Mix together mashed potatoes, potato starch, egg, salt, pepper, garlic powder, and 1 teaspoon of the chives in a medium bowl until combined. The mixture should be slightly sticky but not loose. Dotdash Meredith Food Studios
- Heat 1 tablespoon of the oil in a 10-inch nonstick skillet over medium-high heat until hot and oil is fragrant. Spoon potato mixture into skillet and press it into an even layer to create a potato pancake about 9 inches in diameter. Dotdash Meredith Food Studios
- Reduce heat to medium; cover skillet with a lid or flat cookie sheet and cook, giving skillet a 90-degree turn every 2 to 3 minutes, until golden brown around the edges and top of pancake feels almost dry to the touch, 8 to 9 minutes. Dotdash Meredith Food Studios
- Slide potato pancake onto a large plate. Spray another large plate with nonstick cooking spray and invert the potato pancake onto greased plate. Dotdash Meredith Food Studios
- Add remaining 1 teaspoon oil to skillet and heat over medium. Slide pancake back into skillet and cook, uncovered, until golden brown on the other side, about 5 more minutes. Dotdash Meredith Food Studios
- Slide pancake onto a cutting board and garnish with remaining 1 teaspoon chives. Dotdash Meredith Food Studios
- Slice into 8 wedges and serve immediately. Enjoy! Dotdash Meredith Food Studios
Notes
The Sweet Secret: Why Sugar Matters More Than You Think
Pancakes have traditionally been a blank slate for sweet additions, so it’s not hard to think of the batter itself as needing to be neutral or only lightly sweetened. But sugar in the batter does a lot more than make the pancakes sweet it’s an essential ingredient that contributes heavily to both flavor and look, and is significantly more crucial than it first appears.”. It’s the hidden ingredient that takes your pancakes from great to legendary, introducing a depth and richness that makes each bite pure joy.
The recipe requires a quarter cup of sugar, which may seem excessive, particularly if you prefer savory tastes or intend to load up on sweet additions like syrup or fruit. But it’s not only a matter of sweetening the pancakes sugar also stimulates the Maillard browning reactions responsible for producing that beautiful, uniform golden crust and imbuing the pancake itself with a deep, rich flavor. It pairs with a dash of salt to create a rich, well-developed flavor in the delicate crumb, so the pancakes don’t taste flat and uninteresting, even before you top them with your favorite ingredients.
- Sugar spurs browning for a beautiful, golden crust that tastes as well as it appears.
- Combines with salt to make the crumb richer, more complex in flavor.
- Quarter cup doesn’t make pancakes cloying, overly sweet, for versatility.
- Supports toppings without overwhelming them, allowing them to shine.
This subtle sweetness makes the pancakes great on their own but really shine with toppings, making it so that syrups, fruits, or sauces can be the stars of the show without needing to stand out from an overly sweet foundation. It creates a balanced foundation that makes your breakfast versatile and delightful, whether you’re keeping it simple with a drizzle of maple syrup or going all out with creative toppings like whipped cream and fresh berries. Sugar is the unsung hero that makes your pancakes a perfect canvas for any flavor adventure.
Cottage Cheese Banana Pancakes
Equipment
- 1 Blender For pulverizing oats and blending wet ingredients smooth.
- 1 Large Mixing Bowl For combining the dry and wet batter components.
- 1 Griddle or Large Skillet Essential for cooking the pancakes evenly.
- 1 Ladle For portioning batter onto the cooking surface.
- 1 Spatula For flipping pancakes.
Ingredients
Main
- ½ cup gluten-free oats
- 1 scoop protein powder Optional
- 2 tablespoons brown sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- 1 banana
- 2 large eggs
- ½ cup cottage cheese
- 1 teaspoon vanilla extract
- water as needed
Instructions
- Gather all ingredients. Preheat a griddle or large skillet over medium heat. Allrecipes / Qi Ai
- Blend oats, protein powder, brown sugar, cinnamon, and baking powder in a blender until fine; transfer into a large bowl. Allrecipes / Qi Ai
- Blend banana, eggs, cottage cheese, and vanilla extract in a blender until smooth. Allrecipes / Qi Ai
- Pour into bowl with dry ingredients and mix into a thick batter. Stir water into the batter to thin slightly, as desired. Allrecipes / Qi Ai
- Ladle between 1/4 to 1/2 cup batter per pancake onto the preheated cooking surface. Allrecipes / Qi Ai
- Cook until browned on the bottom, 3 to 5 minutes. Flip pancakes and continue cooking until browned on the other side and the center is set, 3 to 5 minutes more. Allrecipes / Qi Ai
Notes
The Lumpy Truth: Mixing for Maximum Fluffiness
Here’s a trick that could totally revolutionize the way you make pancakes: don’t try for a super-smooth batter like you would for cakes, cookies, or quick breads lumps are your key to unlocking that ultimate fluffiness. This hack that defies intuition is all about avoiding overdevelopment of the gluten in the flour, which can result in tough, chewy pancakes nobody wants. The secret to maintaining your pancakes tender, light, and airy, making them the breakfast of your dreams, is to accept a lumpy batter.
If you overmix flour and liquid, you activate and tense the gluten proteins, perfect for bread but totally disastrous for the soft, pillowy texture we seek in pancakes. Rather, fold the batter together lightly until it is just combined, still visibly lumpy with streaks of flour remaining. These are not a defect quite the opposite, they’re a feature which hydrate when cooked and assist in keeping air pockets within the batter that are essential to obtaining lighter, fluffier outcomes that properly rise in the pan.
- Lumps hydrate when rested, integrating perfectly into the pancakes while they cook.
- Keep air pockets to achieve taller, fluffier pancakes with a delicate, tender crumb.
- Thick, chunky consistency should drop in thick clumps from a spoon instead of smoothly pouring.
- Don’t overmix to avoid deflating important air bubbles necessary for fluff.
Once mixed, let the batter sit for 10-15 minutes to permit those flour pockets to absorb liquid, further thickening the batter for an even improved rise. Take this moment to ready your toppings, brew a cup of coffee, or just relish the promise of the tasty breakfast to come. This lumpy, well-rested batter is the secret to taking good pancakes and making them truly exceptional, guaranteeing each stack is tall, airy, and ready to make your morning special, whether it’s a lazy weekend or a hurried weekday indulgence.
Soufflé Pancake
Equipment
- 1 12-inch Oven-Proof Skillet
- 1 Large Mixing Bowl For egg whites
- 1 Medium Mixing Bowl For egg yolks and batter
- 1 Electric Mixer or Wire Whisk Essential for stiff egg white peaks
- 1 Rubber Spatula For gentle folding
Ingredients
Main
- 6 tablespoons salted butter
- 7 large eggs
- 1 ½ cups all-purpose flour
- 1 ½ cups milk
- 2 tablespoons white sugar
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 1 teaspoon baking soda
- ½ teaspoon vanilla extract
- 5 fresh strawberries sliced, or to taste
- 1 tablespoon confectioners’ sugar or to taste
Instructions
- Set a rack in the middle of the oven and preheat to 350 degrees F (175 degrees C).
- Melt butter in a 12-inch oven-proof skillet over low heat, 3 to 5 minutes. Remove from heat.
- Separate eggs, placing egg whites in a large bowl and egg yolks in a medium bowl. Add flour, milk, sugar, lemon juice, salt, baking soda, and vanilla to the bowl of yolks. Add 3 tablespoons melted butter; lightly mix into a slightly lumpy batter. Let batter rest while whipping egg whites.
- Whisk egg whites into stiff peaks using a wire whisk or electric mixer. Gently fold batter into the egg whites.
- Return the skillet to medium-high heat. Pour in batter just before butter starts to brown. Cook until slightly set, 2 to 3 minutes. Drop in sliced strawberries until they are mostly submerged.
- Transfer the skillet to the oven. Bake soufflé until top is light brown and center is set and doesn’t jiggle when shaken, about 25 minutes. Broil until top is dark brown in color, about 2 minutes.
- Slide pancake onto a plate and sprinkle confectioners’ sugar on top.
Notes
Mastering the Griddle & Beyond: Cooking, Storing, and Topping Your Flawless Pancakes
Having just made a lumpy, perfectly balanced batter, it’s now time to bring those pancakes to life on the griddle, where the magic really happens, transforming simple ingredients into golden, fluffy stacks of breakfast bliss. The cooking them properly is the most important, and by employing some clever strategies, you can steer clear of the infamous “first pancake fail” and have each pancake turn out a winner. From pan to storage and toppings, this last step is where your breakfast fantasies take shape, set to illuminate any morning.
Start with the right equipment a well-seasoned cast iron, carbon steel, or nonstick skillet is ideal, or pull out a griddle if you’re cooking for a crowd to make multiple pancakes at once. Preheat your skillet slowly over medium-low heat with your chosen fat neutral oil like vegetable or canola, or butter until it shimmers or bubbles, which takes about 5 minutes for even, consistent heat. To prevent that initial pancake flop, temperature-check with a tablespoon of batter; it will turn golden brown in precisely one minute. If it’s too light or burnt, tinker with heat and try again until you find the sweet spot, where every pancake cooks evenly and beautifully.
- Mini test pancake ensures the ideal skillet temperature for golden outcomes.
- 1/4 cup or heaping ice cream scoop for uniform 4.5-inch pancakes.
- Cook three at the most in a 12-inch pan to have room for effortless, mess-free flips.
- Take note of bubbles and dry edges after 2-3 minutes to catch the ideal flip time.
Delicious Buttermilk Pancakes
Equipment
- 1 Blender For quickly combining all ingredients into a smooth batter.
- 1 Non-Stick Skillet or Griddle Essential for cooking pancakes evenly without sticking.
- 1 Heat-Resistant Spatula For safely flipping pancakes.
- 1 Ladle For portioning and pouring batter onto the skillet.
- 1 Measuring Cups and Spoons For accurate ingredient measurement.
Ingredients
Main
- 1 ¼ cups all-purpose flour
- 1 ¼ cups buttermilk
- ¼ cup white sugar
- ¼ cup vegetable oil
- 1 large egg
- 1 teaspoon baking powder
- 1 teaspoon baking soda
Instructions
- Preheat a skillet over medium heat.
- Combine flour, buttermilk, sugar, oil, egg, baking powder, and baking soda in a blender. Purée until smooth.
- Pour batter onto the hot skillet to form 5 pancakes. Flip pancakes when edges appear to harden. Flip pancakes; cook until the bottoms are golden brown.
Notes
Flip when bubbles break evenly over the surface and edges appear set, after 2-3 minutes, and test for golden color before confident flipping the second side will take 1-3 minutes longer. Keep heat so bubbles form in around 30 seconds, and add a small amount of fat (half a teaspoon) every now and then, wiping off excess with a paper towel for even browning without greasiness. Serve at once or warm on a wire rack in a 200°F oven for a maximum of an hour. Bake all batter because it loses its rise when refrigerated refrigerate raw batter for a maximum of two days or freeze portions for a month. Warm pancakes last in the fridge for a week or freeze for three weeks, reheated in an oven in batches or microwave with a damp towel for instant repairs. Toppings turn them into epic: simple butter and maple syrup, or get crazy with honey, lemon-sugar, fresh fruits with cream, luscious sauces like caramel or chocolate, or savory bacon and maple for a sweet-savory punch. Play with nuts, yogurt, or spiced sugar to turn each bite into a breakfast escapade.
