My family loves pancakes, and since I posted my original recipe here (many years ago!) for perfect pancakes, I have tweaked and adjusted and refined. This is the updated version, which calls for more readily-stocked all-purpose flour (rather than cake flour) and uses a combination of milk and buttermilk for a best-of-both-worlds texture and flavor. Try these soon for breakfast... they are tremendous.
What is the secret to making the best pancakes?
Rule number one is to not overmix the batter. Lumps are just fine here! You want to stir until the batteris just combined, no more, no less. Overmixing leads to tough, chewy pancakes. Another step I like to take to achieve light and fluffy pancakes is to let the pancake batter rest on the countertop for 45 minutes to an hour before cooking. (I like to do this for myheart-shaped pancakesfor Valentine's Day, too.) If you don't have time, it's perfectly fine to skip this step. But if you want the lightest,fluffiest, most perfect pancakes of all time, let them rest.
Is it better to cook pancakes with butter or oil?
Butter, baby! You just can't beat the taste of butter. I love using salted butter for these. Be sure to have plenty on hand because you'll need it for the batter, to grease the griddle, and to serve. I tend to like enormous amounts of butter on my pancakes.
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- Yields:
- 4 serving(s)
- Prep Time:
- 15 mins
- Cook Time:
- 15 mins
- Total Time:
- 30 mins
Ingredients
- 2 c.
all-purpose flour
- 4
generous tbsp.granulated sugar
- 1
heaping tbsp.baking powder
- 1/2 tsp.
baking soda
- 1/2 tsp.
salt (iodized)
- 1 1/4 c.
whole milk, plus more as needed for thinning
- 3/4 c.
buttermilk
- 1
large egg
- 1 Tbsp.
vanilla extract (generous tablespoon)
See AlsoHow to make fluffy pancakes - 4 Tbsp.
salted butter, melted, plus more for greasing griddle and serving
Maple or pancake syrup
Directions
- Step1In a large bowl, stir together the flour, sugar, baking powder, baking soda, and salt.
- Step2In a separate bowl, whisk together the milk, buttermilk, egg, and vanilla. While whisking briskly, drizzle in the melted butter.
- Step3Using a rubber spatula, start gently stirring the dry ingredients while slowly pouring in the wet ingredients. Switch to folding once all the wet ingredients have been added to avoid overworking the batter. Continue folding until everything is combined. The batter should still be lumpy (don't try to stir the lumps out).
- Step4Important:Cover the bowl with plastic wrap and allow the batter to rest on the counterfor 45 minutes to 1 hour (if you can! If you don't have time, don't sweat it—they'll still be good.). Before frying, add up to 1/4cup additional milk if you want thinner pancakes. (Or leave as is if you like them thick and fluffy.)
- Step5Heat a griddle or skillet over medium heat. Smear with butter and drop 1/3 cup (or 1/4 cup if you prefer smaller pancakes) helpings on the griddle. Let cook until bubbles form on the surface, then flip and cook for another 1 to 1 1/2 minutes.Serve with an obscene amount of butter and warm syrup.
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