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
- The Best Homemade Waffle Recipe
- Lemon Poppyseed Pancakes
- Quiche Lorraine Recipe
- Churro French Toast
- How to Make Belgian Liege Waffles
- Home Fries
Best Pancake Recipe
Ingredients
- 2 cups (254 grams) all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon 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
- 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, and butter. 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.
I hate pancakes and am a waffle girlie. This recipe has me on the cusp. I could never get the crispy edges which I have with this!!! After two, I was set. I really enjoyed them BUT…(I know, I know) I really love thin pancakes, any tips to make these thinner but keep the crisp edges? PS. I’m always adding your recipes to my saved collection on ig and this first try did not disappoint, thank you Queen!
Yasmine, Use a waffle iron, no rules!
Good consistency but very bland. These need vanilla extract and more flavor.
Hi Andreana! Thanks so much for the feedback. Did you use real buttermilk? Some of the buttermilk powders and substitutes won’t carry the same flavor as the real thing, and therefore will seem a bit lacking in flavor when used. We recommend using the real thing, both for consistency and height of your pancakes, but also for unparalleled flavor. Feel free to add some vanilla extract next time, too – 1 teaspoon should do the trick. Thanks again and happy baking!
Thanks so much for the response. I did redo it with real butter milk and a little bit like vanilla extract and they do taste amazing. thank you for clarifying that.
Yay! So glad to hear that, Andreana 🙂
Thank you for sharing your recipe! I was a bit intimidated making pancakes for the first time, but this recipe was easy to follow and the results were delicious!!! 10/10 recommend.
Made these this morning and they are so light and fluffy! I’m not normally a pancake fan but these are so good! Will be my go to recipe for pancakes from now on. My husband said they are awesome and the best he has had! Thanks for another outstanding recipe!
These come out amazing even with non dairy substitutes (oat milk and vegan butter). I can only imagine how great they are with the real thing! This is the first pancake recipe I’ve tried that acutally worked out!
I’m so happy to hear those substitutions worked well for you, and that you enjoyed these pancakes!
Nutrition information?
Hi Michelle! Here at Handle the Heat, we don’t count calories or carbs. We firmly believe that desserts and baked goods should be an indulgence and should never be punished. You are welcome to use a calorie counter online to assist with calculating the nutritional information, though! 🙂
Luckily, tonight I couldn’t find my recipe book of crepes from a French Convent which are fantastic. I googled a recipe until I found the amazing looking ones here. Before I even put them on the griddle, I knew these were super special. Very light but crispy outside… we will be making these over & over. AMAZING. I didn’t have buttermilk so used reg. milk… Next time I will use buttermilk and can’t imagine how awesome they will be ! Thanks so much for sharing this. (from Karen & all my kids & husband who were all equally smitten !)
So happy to hear how much you and your family loved this recipe! Thanks for taking the time to comment, we appreciate hearing from you 🙂
I made half the recipe for my small family, topped them with pure maple syrup and fresh berries and (voila!) there was merriment at the table in 2022!
Sounds divine! A perfect way to start 2022, glad everyone loved them!
These were the best! I split the recipe in half for pancakes for dinner and omg! I felt like I was at IHOP yummy! :p
Wonderful! So happy you loved them, Shae! Breakfast for dinner is the BEST!
Simple and instructive. Many thanks.
Beni
Absolutely fantastic. I added a just a little more butter (salted, so I didn’t add extra, but if I end up with unsalted I will be sure to add in appropriately) plus a splash of vanilla extract. They earned their name as they were THE BEST PANCAKES I have ever made. Measurements are easy enough to cut in half, or increase by half as well.
So happy to hear that, Heather, YAY!!
I will make these in the morning
Can’t wait for you to enjoy them this weekend! Check back in with us to let us know what you thought of the recipe! 🙂