When it comes to breakfast, nothing beats the warm, fluffy delight of pancakes. These are not just any pancakes; they are the best pancakes I’ve ever made! Fluffy, buttery, and perfectly sweet, these pancakes provide a wonderful start to your day. Whether you’re feeding a crowd or just a few family members, these pancakes will surely impress everyone.
Why Make This Recipe
You might wonder why you should make this pancake recipe. First, the ingredients are simple and easy to find. Second, the results are incredible! These pancakes are light, fluffy, and have a slight sweetness that makes them irresistible. Plus, they are versatile—serve them with syrup, fruit, or even peanut butter for a fun twist. Once you try this recipe, you’ll never want store-bought pancakes again!
How to Make Best Pancakes I’ve Ever Made
Ingredients:
- 1/2 cup butter (1 stick, melted and cooled)
- 2 & 1/2 cups flour (spooned and leveled)
- 1/4 cup white sugar
- 1 teaspoon salt
- 2 teaspoons baking soda (see note)
- 2 teaspoons baking powder (see note)
- 2 cups buttermilk
- 1/2 cup milk (I used whole milk)
- 2 eggs (separated)
- Bacon grease (for frying, butter works too)
Directions:
- Heat your oven to 170 degrees F, sometimes called the “keep warm” setting.
- Get out 3 mixing bowls: large, medium, and small.
- Add the butter to the large bowl and microwave until it is melted. Set it aside to cool a little bit.
- In the medium bowl, whisk together flour, sugar, salt, baking soda, and baking powder.
- Add the buttermilk and milk to the melted butter.
- Separate the eggs: add the whites to the small bowl and the yolks to the wet ingredients in the large bowl. Whisk in the yolks.
- Use a small whisk or fork to beat the egg whites a little, just for about 20 seconds until they start getting a little bubbly. This helps them fold in evenly.
- Add the buttermilk mixture to the dry ingredients and stir lightly with a wooden spoon. Don’t overdo it! Just barely combine. There should still be some streaks of flour.
- Beat the egg whites a little and add them to the batter. Gently fold them in. It’s okay if there are still some streaks of egg white.
- Heat a griddle or large frying pan over medium heat.
- When it is hot, smear a little bacon grease over the griddle.
- Use a half-cup measurement to scoop the batter.
- When bubbles on top start to pop, flip the pancakes. They should be a nice golden brown.
- Continue cooking for another 2-3 minutes until they are golden on both sides.
- Remove the pancakes to a cooling rack and keep warm in the oven.
- Repeat with the remaining batter.
- Serve with lots of butter and syrup. And peanut butter. What, am I the only one?
How to Serve Best Pancakes I’ve Ever Made
Serve these pancakes with a pat of butter on top and drizzle with maple syrup. You can also add fresh fruit like berries or bananas. For a fun twist, try peanut butter or Nutella spread on top!
How to Store Best Pancakes I’ve Ever Made
If you have leftovers (which is often not the case!), let the pancakes cool completely. Place them in an airtight container and store them in the fridge for up to 2 days. You can also freeze them by placing parchment paper between each pancake and storing them in a freezer bag. They will keep for about a month.
Tips to Make Best Pancakes I’ve Ever Made
- Make sure to measure your flour correctly. Spoon it into the measuring cup and level it off with a knife for perfect pancakes.
- Don’t overmix the batter. A few lumps are okay; this keeps the pancakes fluffy.
- Make sure your griddle is hot before you start cooking. A drop of water should sizzle when it hits the surface.
Variations
You can add chocolate chips or blueberries to the batter for a different flavor. For a healthier option, try substituting whole wheat flour for half of the all-purpose flour.
FAQs
1. Can I use regular milk instead of buttermilk?
Yes, you can use regular milk, but buttermilk adds a wonderful tang and helps the pancakes rise better.
2. Can I make this batter ahead of time?
It’s best to use the batter right away. If you let it sit, it may lose its fluffiness.
3. Can I double the recipe?
Absolutely! Just double all the ingredients and follow the same directions for delicious pancakes.
Enjoy making and indulging in these best pancakes ever! They are sure to become a favorite in your home.
Best Pancakes
Ingredients
For the pancake batter
- ½ cup butter (1 stick, melted and cooled) Use unsalted butter for best flavor.
- 2 ½ cups flour (spooned and leveled) Correct measuring is crucial.
- ¼ cup white sugar Adjust for desired sweetness.
- 1 teaspoon salt Enhances the flavor.
- 2 teaspoons baking soda See note on leavening.
- 2 teaspoons baking powder See note on leavening.
- 2 cups buttermilk For fluffiness and flavor.
- ½ cup milk (whole milk recommended)
- 2 large eggs (separated) Separate egg whites for fluffiness.
- Bacon grease (for frying, butter works too) Choose your preferred fat for frying.
Instructions
Preparation
- Preheat your oven to 170 degrees F, also known as the ‘keep warm’ setting.
- Gather three mixing bowls: large, medium, and small.
- Melt the butter in the large bowl and set aside to cool slightly.
- In the medium bowl, whisk together the flour, sugar, salt, baking soda, and baking powder.
- Add the buttermilk and milk to the melted butter.
- Separate the eggs: place the whites in the small bowl and the yolks in the large bowl with the wet ingredients. Whisk in the yolks.
- Beat the egg whites for about 20 seconds until they start getting bubbly.
Mixing
- Add the buttermilk mixture to the dry ingredients and stir gently with a wooden spoon. Avoid overmixing; a few streaks of flour are fine.
- Fold in the beaten egg whites gently, leaving some streaks of egg white.
Cooking
- Heat a griddle or large frying pan over medium heat and smear with bacon grease.
- Using a half-cup measurement, scoop the batter onto the griddle.
- When bubbles start to pop on the surface, flip the pancakes and cook for another 2-3 minutes until golden brown.
- Remove pancakes to a cooling rack and keep warm in the oven.
- Repeat with the remaining batter.
