Homemade Pancakes
Homemade Pancakes
Ingredients
For the Dry Ingredients
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
For the Wet Ingredients
- 1 cup buttermilk
- 1/2 cup milk
- 4 tablespoons unsalted butter, melted
- 1 tablespoon vanilla extract
- 1 egg
To Cook
- 1 tablespoon vegetable oil, as needed
- 2 tablespoons butter, as needed
Instructions
- 1
In a large bowl, combine the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Whisk these dry ingredients together thoroughly until well combined. Set aside.
⏱️ 2 min
- 2
In a separate medium bowl, add the buttermilk, milk, melted unsalted butter, vanilla extract, and egg. Whisk these wet ingredients together until well combined.
⏱️ 2 min
- 3
Slowly pour the wet ingredients into the dry mixture. Gently fold the ingredients together using a spatula until just combined. Do not overmix; a few lumps in the batter are desirable for fluffy pancakes. Continue folding until you achieve a thick, somewhat lumpy consistency.
⏱️ 3 min
- 4
Let the combined batter rest for at least 5 to 10 minutes. This allows the gluten to relax and the baking powder to activate, contributing to a lighter texture.
⏱️ 10 min
- 5
Preheat a large skillet or griddle over medium-low heat. This is the lowest setting you can get while still being considered 'medium'.
⏱️ 2 min
- 6
To the preheated pan, add a small amount of vegetable oil and a pat of butter. This combination helps to achieve perfectly crispy edges on the pancakes.
⏱️ 1 min
- 7
Pour about 1/4 cup of batter per pancake onto the hot skillet. Allow the pancake to cook until small air bubbles begin to form and pop on the surface, and the edges look set. This is your cue to flip the pancake.
⏱️ 3 min
- 8
Carefully flip the pancake. Once flipped, do not pat the pancake down with your spatula, as this can make them dense. Let it cook undisturbed.
⏱️ 2 min
- 9
Cook the pancake on the second side until it is golden brown and cooked through, usually another 1-2 minutes. The bottom should also be crispy.
⏱️ 2 min
- 10
Remove the cooked pancake from the pan and immediately place a small pat of butter on top. Repeat the cooking process with the remaining batter, adding more oil and butter to the pan as needed for each batch. Serve hot with your favorite toppings like maple syrup.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Homemade Pancakes
For the Dry Ingredients
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
For the Wet Ingredients
- 1 cup buttermilk
- 1/2 cup milk
- 4 tablespoons unsalted butter, melted
- 1 tablespoon vanilla extract
- 1 egg
To Cook
- 1 tablespoon vegetable oil, as needed
- 2 tablespoons butter, as needed
Instructions
- 1
In a large bowl, combine the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Whisk these dry ingredients together thoroughly until well combined. Set aside.
⏱️ 2 min - 2
In a separate medium bowl, add the buttermilk, milk, melted unsalted butter, vanilla extract, and egg. Whisk these wet ingredients together until well combined.
⏱️ 2 min - 3
Slowly pour the wet ingredients into the dry mixture. Gently fold the ingredients together using a spatula until just combined. Do not overmix; a few lumps in the batter are desirable for fluffy pancakes. Continue folding until you achieve a thick, somewhat lumpy consistency.
⏱️ 3 min - 4
Let the combined batter rest for at least 5 to 10 minutes. This allows the gluten to relax and the baking powder to activate, contributing to a lighter texture.
⏱️ 10 min - 5
Preheat a large skillet or griddle over medium-low heat. This is the lowest setting you can get while still being considered 'medium'.
⏱️ 2 min - 6
To the preheated pan, add a small amount of vegetable oil and a pat of butter. This combination helps to achieve perfectly crispy edges on the pancakes.
⏱️ 1 min - 7
Pour about 1/4 cup of batter per pancake onto the hot skillet. Allow the pancake to cook until small air bubbles begin to form and pop on the surface, and the edges look set. This is your cue to flip the pancake.
⏱️ 3 min - 8
Carefully flip the pancake. Once flipped, do not pat the pancake down with your spatula, as this can make them dense. Let it cook undisturbed.
⏱️ 2 min - 9
Cook the pancake on the second side until it is golden brown and cooked through, usually another 1-2 minutes. The bottom should also be crispy.
⏱️ 2 min - 10
Remove the cooked pancake from the pan and immediately place a small pat of butter on top. Repeat the cooking process with the remaining batter, adding more oil and butter to the pan as needed for each batch. Serve hot with your favorite toppings like maple syrup.
⏱️ 10 min