Best Pancake Recipe
These fluffy pancakes are the Best Pancake Recipe you’ll make at home—golden edges, tender centers, and a stack that feels like a perfect breakfast hug.
Ingredients
- 2 cups all-purpose flour King Arthur or Bob’s Red Mill
- 2 tbsp granulated sugar
- 1 tbsp baking powder
- 1 tsp baking soda
- 1/2 tsp kosher salt
- 1 tbsp cornstarch for extra fluff—optional
- 2 cups buttermilk shaken (sub: 1¾ cups milk + ¼ cup plain yogurt)
- 2 large eggs room temperature
- 3 tbsp unsalted butter melted and slightly cooled
- 1 tsp pure vanilla extract look for Nielsen-Massey
Instructions
- Preheat your skillet or griddle to medium heat and lightly brush with butter or oil. You want it hot enough for sizzle, not smoking.
- In a large bowl, combine flour, sugar, baking powder, baking soda, salt, and cornstarch; whisk once.
- In a second bowl, whisk buttermilk, eggs, melted butter, and vanilla until smooth—don’t worry about tiny bubbles, they’re good.
- Pour wet into dry, stir just until moistened; a few crumbs or streaks of flour are fine.
- Let the batter rest five minutes to let the leavening agents fully activate.
- Scoop batter onto the hot pan, cook until bubbles break on the surface, then flip.
- Transfer to a warm oven or plate stacked loosely under foil while you finish. Enjoy warm!
Notes
High-altitude cooks: if you’re above 3,000 ft, add an extra tbsp of liquid and decrease baking powder by ¼ tsp. For extra brown edges, heat skillet to medium-high for the first pancake only, then drop back to medium. If you like your pancakes sweeter, swap half the sugar for maple sugar or add a tablespoon of honey to the wet mix.
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