Description
Start your morning right with these cloud-like homemade pancakes! Our secret recipe creates golden stacks with perfect airy texture every time. These crowd-pleasing flapjacks boast crispy edges and tender centers – ideal for soaking up maple syrup or fresh berry compote.
Ingredients
Scale
- 2 Cups All-Purpose Flour
- 3 Tsp Baking Powder
- 1 Tsp Baking Soda
- 1 Tsp Salt
- 4 Tbsp Granulated Sugar
- 1 Cup Buttermilk
- 2/3 Cup Milk
- 2 Large Eggs
- 1/4 Cup Butter, Melted
- Additional Butter or Oil for Pans
Instructions
- In large bowl, whisk together flour, baking powder, baking soda, salt, and sugar
- In separate bowl, combine buttermilk, milk, eggs, and melted butter
- Create well in dry ingredients and pour wet mixture into center
- Gently mix until just combined (small lumps are okay)
- Heat griddle or skillet over medium heat, lightly grease with butter
- Pour 1/4 cup batter per pancake onto hot surface
- Cook until bubbles form on surface and edges look set (about 3 minutes)
- Flip carefully and cook until golden brown (1.5-2 minutes more)
- Serve immediately with favorite toppings
Notes
Tips: For extra fluffy pancakes, let batter rest 5 minutes before cooking. Substitutions: Use regular milk + 1 Tbsp vinegar instead of buttermilk. Storage: Keep cooked pancakes warm in 200°F oven. Refrigerate leftovers for 3 days or freeze for 2 months.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: B
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 250
- Sugar: 8g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 65mg
Keywords: pancakes, breakfast, brunch, homemade