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Pancake Batter Recipe

Pancake Batter Recipe

There’s nothing more comforting than a homemade pancake batter recipe that’s easy, fluffy, and just begs to be flipped golden-brown on a lazy Sunday morning.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Breakfast
Cuisine American
Servings 10 servings

Ingredients
  

  • 2 cups all-purpose flour I trust King Arthur Flour for consistent texture
  • 2 tablespoons granulated sugar or swap coconut sugar for a deeper note
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 1 tablespoon cornstarch the secret to extra fluff
  • 2 large eggs room temperature, grade A
  • 1 1/4 cups buttermilk Trader Joe’s or homemade—see tip
  • 1/4 cup whole milk for thinner batter, swap almond milk
  • 2 tablespoons melted unsalted butter Kerrygold or melted coconut oil

Instructions
 

  • In a large bowl, combine flour, sugar, baking powder, baking soda, salt, and cornstarch. Whisk until you see no lumps—this keeps the pancake batter smooth and light.
  • Crack eggs into a medium bowl. Add buttermilk, milk, and melted butter. Whisk until the mixture is silky and streak-free.
  • Pour the wet mix into the dry. Stir gently—don’t overmix; a few small flour pockets are okay. Overmixing can lead to rubbery pancakes.
  • Let the batter sit 5–10 minutes. This rest time activates the baking soda and yields fluffier pancakes. (Perfect moment to brew coffee!)
  • Heat a nonstick skillet or cast-iron griddle over medium-low heat. Brush with a little melted butter or oil—just enough to coat.
  • Scoop ¼-cup portions onto the hot surface. Cook until bubbles form on top and edges look set, about 2–3 minutes. Flip with a thin spatula and cook another 1–2 minutes until golden.
  • Transfer cooked pancakes to a warm oven (200 °F) or a plate covered loosely with foil. This keeps them soft while you finish the batch.

Notes

Room-temperature ingredients blend more evenly; cold eggs can cause lumps. If your batter feels too thick, stir in a tablespoon of milk at a time. A lightly oiled skillet yields crisp edges; for softer sides, skip extra oil after the first pancake. Cook over medium-low heat—too hot, and the outside browns before the center cooks. Overmixing is the number-one pancake misstep—resist the urge to keep stirring.
Keyword Brunch Recipe, Buttermilk Pancakes, Fluffy Pancakes, Homemade Breakfast, Pancake Batter
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