Tessa's Recipe Rundown
Taste: The buttermilk makes these pancakes super flavorful, and when coupled with real maple syrup and fresh fruit it’s breakfast perfection!
Texture: Ultra tender and fluffy with slightly crispy buttery golden brown edges. Obsessed.
Ease: Super easy, though my first pancake is always the ugly one.
Pros: This may very well become your go-to pancake recipe every weekend from here on out.
Cons: None!!
Would I make this again? Always and forever.
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This is the recipe that will swear you off pancake mixes forever.
At least I hope so!!
To be perfectly honest, I’ve never been a huge pancake fan. I usually prefer French toast or waffles.
I think that’s because pancakes at most restaurants are so boring and bland both in terms of flavor and texture.
But these babies are the opposite. I LOVE pancakes with crispy caramelized buttery golden brown edges. The contrast of those edges with the fluffy and tender interior is my favorite. Add a healthy dose of maple syrup and it’s heaven on a plate.
How to Make the BEST Pancake Recipe
Do I have to use buttermilk?
For best results, yes. And you want the best right? That’s why you’re reading about the BEST pancake recipe!
I’ve done extensive side-by-side testing on buttermilk vs. buttermilk substitutes or vs. regular milk. You can read about my experiments here: Buttermilk 101.
At the end of the day, I find nothing quite compares to the taste and thick texture of the real thing. So if you can, I’d recommend using real buttermilk.
If you can’t, you can use this substitute: 2 scant cups whole milk + 1 tablespoon distilled vinegar or lemon juice
How to Make Fluffy Soft Pancakes
There are two keys to fluffy pancakes. First, make sure your baking powder and baking soda are FRESH. You can learn more about chemical leaveners and how to test if they’re fresh here.
Second, don’t overmix the batter! There must be some lumps and even streaks of flour remaining in the batter. Be gentle here! Even a little bit of overmixing can produce pancakes that are rubbery and tough instead of tender and fluffy.
How to Cook Pancakes with Golden Crispy Edges
First, a large nonstick skillet or griddle or a cast iron pan are best for frying up pancakes. You want to make sure the butter is hot before you pour any batter into the pan, but you only want the pan heated to medium heat. This will help you get golden edges with pancakes that are perfectly cooked through in the center.
So start by heating the pan over medium until it feels hot. This will take a few minutes. Place pats of butter on the pan where you will pour out the batter. Don’t cook more than 3 pancakes at once if you’re using a 12-inch pan.
Allow the butter to melt completely and get hot before ladling the batter by the 1/4 cup into the pan. This will make sure you get those golden crispy edges. However, if you don’t like those edges, you may want to cook a little lower and slower.
Allow the pancakes to cook without touching until large bubbles appear all over the surface of the batter, about 3 minutes (less time for a paler pancake). Using a thin wide plastic spatula, flip the pancakes with confidence through the wrist and continue to cook for 2 to 3 minutes or until done. I find the first one or two pancakes are always the ugliest and they make great chef’s samples 😉
How to Make Pancakes Ahead of Time
If you’re making a big batch, keep the oven warm at 200°F and transfer the cooked pancakes to a cooling rack set over a rimmed sheet pan. The cooling rack helps prevent the pancakes from getting soggy. Only keep the pancakes warm for about a half hour using this method.
Freezing pancakes:
Place a sheet of parchment paper between layers of pancakes and place in an airtight container. Freeze for up to 2 months. Reheat in the microwave uncovered for about 1 to 2 minutes, or until heated through.
More Pancake & Breakfast Recipes
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Ingredients
- 2 cups (254 grams) all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 1/4 cup (50 grams) granulated sugar
- 2 cups (474 grams) buttermilk
- 2 large eggs
- 2 tablespoons (28 grams) butter, melted, plus more for frying
- 1 teaspoon vanilla extract
- Maple syrup, for serving
Instructions
- In a large bowl combine the flour, baking powder, baking soda, salt, and sugar.
- In a small bowl whisk together the buttermilk, eggs, butter, and vanilla. Add to the flour mixture and stir until combined with a couple streaks of flour remaining. Don’t overmix. If not using immediately, cover and refrigerate for up to a day.
- Heat a skillet or griddle over medium-high heat. Add a generous pat of butter and allow to melt and become hot. Drop the batter by 1/4-cup spoonfuls into the skillet then reduce the heat to medium. Cook until the bubbles form all across the top of the pancakes then flip and continue to cook until golden brown, about 3 minutes per side. Repeat with remaining batter.
- If not serving the pancakes immediately, keep warm on a baking sheet in a 200°F oven. Serve with maple syrup and extra butter, if desired.
Hi Tessa,
Can you use this recipe for making waffles ?
Have you ever used a ratio of flour and almond/flax meal? If so, is it a 1:1 conversion?
I love this recipe and all the other recipes from you I’ve tried. I have only one question. If I refrigerate the batter the day before, can I cook the batter straight from the refrigerator or do I need to wait?
I have 3 words de-lice-ious. So good!
I’ve made this recipe several times and absolutely love these pancakes. I’ve also shared this recipe with friends, whether they’ve asked for it or not. I do have a question however … I’m trying to eat fewer carbs and I was wondering if you’ve ever tried this recipe with an alternate flour? Maybe almond or coconut? How would this substitution change the rest of the ratios? Thanks! I don’t want to give up this recipe! It’s my favorite!
These pancakes are the BEST I have ever had. This is a recipe I am going to save forever as they were so delicious, so thick and fluffy, and full of flavor. This is exactly how I imagine all pancakes to taste like. Fluffy perfection with the perfect crisp texture on the edges and mouth full of deliciousness.
These are the best pancakes I’ve ever made. And I’ve made a lot of pancakes! I watched your video on why you need to use real buttermilk so I wanted to give it a try. It will be hard to make pancakes any other way! They are perfection.
I’ve made these a few times and I like them but I feel that even with only two eggs, they are noticeable.
I do hamowever love the oil vs butter tip! Using oil really cooked the pancakes different which I could see and didn’t effect the taste. Unless it brings out the egg flavor…
Thank you for the recipe
Made a double patch for family visiting. Received so many compliments.
My go to recipe for pancakes. Love the crispy edges! A real treat.
Made these for dinner tonight! So good!
SO. GOOD. My family has used the same pancake recipe for years, but after seeing the amazing reviews and wanting to try something different, I knew I had to give this recipe a try. This is my new go-to pancake recipe. It’s super easy to throw together, even if you use the buttermilk substitute, and the taste is out of this world! This is what a buttermilk pancake should taste like! Tessa is a genius and I have yet to be let down with any of her recipes.