Ingredients
Equipment
Method
Step 1: Mix Dry Ingredients
- In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar until well combined.
Step 2: Prepare Wet Ingredients
- In a medium bowl, whisk together eggs, buttermilk, milk, and melted butter (½ cup) until smooth.
Step 3: Combine Wet & Dry Mixtures
- Pour the wet ingredients into the bowl with the dry ingredients.
- Gently whisk until just combined. The batter should be thick and slightly lumpy — do not overmix, or pancakes will be dense.
Step 4: Rest the Batter
- Allow the batter to rest for 5–10 minutes. This helps the baking powder and baking soda activate, creating extra fluffy pancakes.
Step 5: Cook the Pancakes
- Heat a non-stick griddle or skillet over medium heat.
- Lightly grease with melted butter or vegetable oil.
- Pour ¼ cup of batter per pancake onto the skillet.
- Cook for 2–3 minutes, until bubbles form on the surface and the edges look set.
- Flip and cook for another 1–2 minutes until golden brown.
- Repeat with remaining batter, greasing the skillet as needed.
Step 6: Serve & Enjoy
- Stack the pancakes high.
- Serve with butter, maple syrup, fresh berries, or any of your favorite toppings.
Notes
🧊 Storage & Reheating
Refrigerator:
Store leftovers in an airtight container for up to 3 days. Freezer:
Freeze pancakes individually with parchment between layers in a freezer-safe bag for up to 2 months. Reheating:
Reheat in a toaster for crispy edges or microwave for 20–30 seconds for soft pancakes. 🥄 Variations Chocolate Chip Pancakes: Sprinkle chocolate chips onto the batter before flipping. Blueberry Pancakes: Fold fresh or frozen blueberries into the batter. Banana Pancakes: Mash 1 ripe banana into the wet ingredients for natural sweetness. Lemon Zest Pancakes: Add 1 teaspoon lemon zest for a bright, fresh flavor. Cinnamon Sugar Pancakes: Add ½ teaspoon ground cinnamon to the dry ingredients. Whole Wheat Version: Substitute half of the flour with whole wheat flour. Dairy-Free Option: Use plant-based butter and a dairy-free buttermilk substitute (milk + vinegar). Savory Herb Pancakes: Omit sugar and vanilla, and add chopped chives and shredded cheese. Stuffed Pancakes: Place a dollop of Nutella or cream cheese between two layers of batter on the griddle. Protein Pancakes: Add a scoop of vanilla protein powder for a nutritious boost. ❓ 10 FAQs Can I use oil instead of butter in this recipe?
Yes, but butter gives a richer, more decadent flavor. Why should I rest the pancake batter?
Resting allows the baking powder and soda to create air pockets, resulting in fluffier pancakes. Can I use regular milk instead of buttermilk?
Yes, but add 1 tablespoon vinegar or lemon juice per cup of milk to mimic buttermilk. How do I get pancakes perfectly golden brown?
Cook on medium heat and make sure the skillet is fully preheated before adding batter. Can I freeze leftover pancakes?
Absolutely! Freeze with parchment paper between layers for up to 2 months. What’s the best way to keep pancakes warm while cooking batches?
Place cooked pancakes on a baking sheet in a 200°F oven until ready to serve. Why avoid overmixing the batter?
Overmixing develops gluten, which makes pancakes tough and chewy. Can I prepare the dry mix ahead of time?
Yes! Mix the dry ingredients and store in an airtight container for up to a week. What are the best toppings for these pancakes?
Maple syrup, fresh berries, whipped cream, nut butters, or a dusting of powdered sugar. Do I need to sift the flour?
Sifting is optional; whisking dry ingredients well will do the trick. 🏁 Conclusion These Best Pancakes I've Ever Made live up to their name — fluffy, buttery, rich, and simple to prepare. With wholesome ingredients and a few expert tricks, you’ll get a golden stack that’s perfect for breakfast, brunch, or even dinner. No pork. No alcohol. Just pancake perfection on your plate.
Store leftovers in an airtight container for up to 3 days. Freezer:
Freeze pancakes individually with parchment between layers in a freezer-safe bag for up to 2 months. Reheating:
Reheat in a toaster for crispy edges or microwave for 20–30 seconds for soft pancakes. 🥄 Variations Chocolate Chip Pancakes: Sprinkle chocolate chips onto the batter before flipping. Blueberry Pancakes: Fold fresh or frozen blueberries into the batter. Banana Pancakes: Mash 1 ripe banana into the wet ingredients for natural sweetness. Lemon Zest Pancakes: Add 1 teaspoon lemon zest for a bright, fresh flavor. Cinnamon Sugar Pancakes: Add ½ teaspoon ground cinnamon to the dry ingredients. Whole Wheat Version: Substitute half of the flour with whole wheat flour. Dairy-Free Option: Use plant-based butter and a dairy-free buttermilk substitute (milk + vinegar). Savory Herb Pancakes: Omit sugar and vanilla, and add chopped chives and shredded cheese. Stuffed Pancakes: Place a dollop of Nutella or cream cheese between two layers of batter on the griddle. Protein Pancakes: Add a scoop of vanilla protein powder for a nutritious boost. ❓ 10 FAQs Can I use oil instead of butter in this recipe?
Yes, but butter gives a richer, more decadent flavor. Why should I rest the pancake batter?
Resting allows the baking powder and soda to create air pockets, resulting in fluffier pancakes. Can I use regular milk instead of buttermilk?
Yes, but add 1 tablespoon vinegar or lemon juice per cup of milk to mimic buttermilk. How do I get pancakes perfectly golden brown?
Cook on medium heat and make sure the skillet is fully preheated before adding batter. Can I freeze leftover pancakes?
Absolutely! Freeze with parchment paper between layers for up to 2 months. What’s the best way to keep pancakes warm while cooking batches?
Place cooked pancakes on a baking sheet in a 200°F oven until ready to serve. Why avoid overmixing the batter?
Overmixing develops gluten, which makes pancakes tough and chewy. Can I prepare the dry mix ahead of time?
Yes! Mix the dry ingredients and store in an airtight container for up to a week. What are the best toppings for these pancakes?
Maple syrup, fresh berries, whipped cream, nut butters, or a dusting of powdered sugar. Do I need to sift the flour?
Sifting is optional; whisking dry ingredients well will do the trick. 🏁 Conclusion These Best Pancakes I've Ever Made live up to their name — fluffy, buttery, rich, and simple to prepare. With wholesome ingredients and a few expert tricks, you’ll get a golden stack that’s perfect for breakfast, brunch, or even dinner. No pork. No alcohol. Just pancake perfection on your plate.