Best Pancakes
These fluffy, buttery pancakes are an irresistible breakfast choice that can be served with syrup, fruit, or peanut butter.
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.
Notes
Serve these pancakes with butter and syrup, or for a fun twist, try peanut butter or Nutella. Store leftovers in an airtight container for up to 2 days in the fridge, or freeze for up to a month.