How To Make The Best Pancakes

Step 1: Whisk Dry Ingredients

Whisk together flour, sugar, salt, baking powder and baking soda in a large bowl. Make sure to use the scoop and level method for measuring your flour because too little flour results in a thin pancake, while too much can create a dense pancake.

Step 2: Use Buttermilk

Gather your wet ingredients. Make sure to use buttermilk, as the acid in it will interact with the baking soda to inflate the batter, helping to create a fluffier pancake.

Step 3: Whisk Wet Ingredients

Whisk together buttermilk, melted butter, eggs and vanilla. Real butter is also essential for flavorful, tender and pillowy pancakes.

Step 4: Combine, Don’t Overmix

Add the buttermilk mixture to the whisked dry ingredients and gently fold using a spatula. Don’t overmix. Some lumps are ok, but overmixing can result in dense pancakes. You can also leave your batter to rest for 15-30 minutes if you have the time.

Step 5: Melt Butter in Pan

Melt butter over medium heat, and then turn down to medium-low heat to ensure your pancakes brown evenly. A cast iron skillet is preferable to a non-stick pan for superior browning.

Step 6: Look for Bubbles

Scoop 1/3 cup of batter onto the skillet. Feel free to add any mix-ins, such as chocolate chips, apples, blueberries or nuts, now. Look for the edges to dry out and bubbles in the pancake batter, to know it’s time to flip.

Step 7: Flip & Cook

Flip the pancake and continue to cook on the other side for another 2-3 minutes, or until evenly browned. You can either serve immediately or keep warm on a sheet pan in a 200°F oven.

Step 8: Make it Your Own

Stack and serve with a pad of real butter. Customize with maple syrup and different toppings, from cinnamon apples to whipped cream and strawberries, jam and more. The possibilities are endless! Check out the full recipe for the best buttermilk pancakes.