Pancake Recipe
Fluffy buttermilk pancakes with tender centers and lightly crisp, golden edges. The simple batter is mixed from scratch and cooked on a griddle or skillet.
Contains: Milk · Egg · Wheat
This recipe contains milk, egg and wheat. Check the labels of packaged ingredients such as baking powder and vanilla extract if you need to avoid additional allergens or cross-contact.
WHY IT WORKS
Why This Recipe Works
01
Keep the Batter Lumpy
Mixing only until the flour disappears leaves small lumps in the batter and helps the pancakes stay tender instead of tough.
02
Rest the Batter
Buttermilk works with the baking soda and baking powder to give the pancakes a light rise, tender crumb and gentle tang.
03
Flip at the Right Time
Wait until bubbles rise through the surface and the edges look set before flipping, then cook the second side until golden.
WHAT YOU’LL NEED
Equipment
THE RECIPE
Ingredients & Method
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My Notes
Ingredients
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Method
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In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda and salt until evenly combined.
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In a medium mixing bowl, whisk together the buttermilk, eggs, melted butter and vanilla extract until smooth.
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Pour the wet ingredients into the dry ingredients. Fold or whisk gently just until no dry pockets of flour remain; a few small lumps are fine. Let the batter rest for 10 minutes.
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Heat a griddle or large nonstick skillet over medium heat. When a drop of water sizzles and evaporates quickly, lightly grease the surface with some of the butter.
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For each pancake, add about 1/4 US cup batter to the hot griddle. Cook for about 2 to 3 minutes, until bubbles rise and pop across the surface and the edges look set.
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Flip the pancakes and cook for about 1 to 2 minutes more, until the second side is golden and the centers spring back lightly when touched. Repeat with the remaining batter, greasing the pan as needed.
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Serve the pancakes warm, with the optional butter and maple syrup if using.
COOKING GUIDANCE
Practical Cooking Notes
Make Ahead
Mix the dry ingredients up to a day ahead and keep them covered at room temperature. The wet ingredients can be mixed and refrigerated separately overnight. Combine the two shortly before cooking; fully mixed batter is best used promptly.
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Adapt This Recipe
Change the quantities, measurements, pan, cooking method or ingredients, then turn what you need into a shopping list.
Recipe Notes
Ingredient Notes
Cultured buttermilk gives these pancakes their gentle tang and helps activate the baking soda. Let the melted butter cool slightly before whisking it with the eggs so the mixture stays smooth.
Useful Substitutions
If you do not have buttermilk, stir 2 tablespoons (tbsp) lemon juice or white vinegar into 2 US cups milk and let it stand for 10 minutes before using. Neutral oil can replace the melted butter in the batter.
INGREDIENT QUALITY
Quality Note
For the lightest texture, stop mixing as soon as the dry flour disappears. Small lumps are normal; beating the batter smooth can develop more gluten and make the pancakes tougher.
SPEND LESS
Cost-Saving Tip
If you buy buttermilk in a larger container, freeze the leftover buttermilk in measured portions for another batch rather than letting the remainder go unused.
COOKING TIPS
Tips
Do Not Overmix
Stop mixing as soon as no dry pockets of flour remain. A few small lumps are better than a perfectly smooth batter, which can make pancakes tougher.
Rest the Batter
A 10-minute rest gives the flour time to hydrate and lets the leavening begin working before the batter hits the hot griddle.
Preheat the Pan
Give the griddle or skillet time to heat evenly before adding batter. The first pancake is a useful test for adjusting the heat.
Do Not Press the Pancakes
After flipping, leave the pancakes alone. Pressing them with a spatula squeezes out steam and can flatten the tender centers.
MAKE IT LAST
Storing, Freezing & Reheating
Storing
Cool leftover pancakes, then refrigerate them in an airtight container for up to 3 days. Separate layers with parchment paper if they are likely to stick.
Freezing
Freeze cooled pancakes in a single layer until firm, then transfer them to a freezer bag or airtight container. Use within about 2 months for the best texture.
Reheat in the Oven
Arrange pancakes in a single layer on a baking sheet, cover loosely with foil and warm at 350°F for about 8 to 10 minutes, until hot throughout.
Reheat in the Microwave
Put 1 to 3 pancakes on a microwave-safe plate, cover with a slightly damp paper towel and heat in 20-second intervals until hot throughout.
ESTIMATED PER SERVING
Nutrition
3 pancakes
Nutrition information is an estimate. Where shown, % Daily Value uses standard US Daily Values for adults and children aged 4+; actual values vary with ingredient brands, exact quantities and portion size.
QUESTIONS
Pancake Recipe FAQs
Why are my pancakes not fluffy?
Overmixing, weak or expired leavening, or cooking on a griddle that is not properly preheated can all reduce the rise. Mix gently and cook the batter soon after its short rest.
Can I make pancake batter the night before?
It is better to mix the dry ingredients and wet ingredients separately and refrigerate them overnight, then combine them shortly before cooking. Fully mixed batter loses some of its lift as it sits.
Can I use regular milk instead of buttermilk?
Yes, but the flavor and rise will change. For a closer substitute, acidify the milk with lemon juice or white vinegar as described in the substitutions note.
How do I know when a pancake is ready to flip?
Look for bubbles rising and popping across the surface, with edges that have changed from glossy to set. Slide a spatula underneath and flip once the underside is golden.
How do I keep pancakes warm while I cook the rest?
Place cooked pancakes on a wire rack set over a baking sheet in a 200°F oven while you finish the batch. Keep them in a single layer when possible so the surfaces do not become soggy.
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